Senior Chef de Partie — Luxury Hotel Kitchen Leader

Fairmont Hotels & Resorts; Dallas (TX); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Paid time off

Medical, Dental, Vision insurance

Shift meal provided

Accor employee rates

Academy learning programs

CSR Planet 21 initiatives

Career development opportunities

Job summary

Fairmont Dallas, located in the Arts District of downtown Dallas, seeks an experienced Commis and Demi Chef de Partie to lead stations across the kitchen. You will plan, prep, set up and deliver high-quality menu items in accordance with standards and recipes.

The role requires supervising junior staff, maintaining sanitation, and collaborating with Front of House managers. Candidates should have 5 years in a luxury hotel kitchen and a culinary diploma or equivalent qualification.

Qualifications

• 5 years of experience as a Commis and Demi Chef de Partie in a luxury, full‑service hotel or restaurant.
• Ability to work all stations on the line and supervise others.
• Experience in a luxury hotel with high service standards is an asset.

Responsibilities

• Plan, prep, set up and provide quality service in all areas of food production.
• Direct, train and monitor performance of Commis and Demi Chef de Partie.
• Maintain organization, cleanliness and sanitation of work areas and equipment.
• Review daily production sheets with the Sous Chef and delegate production as required.
• Ensure opening/closing procedures are carried out to standard.
• Minimize waste through proper rotation, labeling and storage of food.

Skills

All stations

Supervisory experience

Kitchen versatility

Interpersonal skills

Communication skills

High-pressure work

Team player

Education

Culinary diploma

Food handler cert

Job description

Fairmont Dallas, located in the Arts District of downtown Dallas, seeks an experienced Commis and Demi Chef de Partie to lead stations across the kitchen. You will plan, prep, set up and deliver high-quality menu items in accordance with standards and recipes.

The role requires supervising junior staff, maintaining sanitation, and collaborating with Front of House managers. Candidates should have 5 years in a luxury hotel kitchen and a culinary diploma or equivalent qualification.