Senior Chef de Partie

About the role

Fairmont Southampton, Bermuda's largest resort, is looking for a Senior Chef de Partie. The role reports to the Sous Chef and leads culinary operations across several kitchen stations, supporting other kitchens when needed. It covers production, quality, staff leadership and section budget.

Key responsibilities

• Run a la carte, buffet and specialty menus across stations, overseeing mise en place, station setup and breakdown
• Monitor product rotation, minimise waste and manage section inventory; enforce standardised recipes, portion control and plating
• Ensure allergen awareness, dietary needs and special requests are handled correctly
• Maintain Fairmont brand standards, handle guest feedback and apply service recovery principles
• Lead, mentor and supervise junior staff, act as supervisor in the Sous Chef's absence and support onboarding and cross-training
• Oversee section budget and labour costs, keep food cost, waste and inventory records, and ensure HACCP, health and safety compliance
• Work across any Food & Beverage outlet in the hotel, including evenings, weekends and public holidays

Required profile

• Accredited Culinary Diploma or recognised certification (Red Seal, Journeyman or equivalent)
• Minimum 5 years of progressive culinary experience in high-volume luxury hotel or resort kitchens
• Proven experience leading multiple stations and supervising staff
• English proficiency; physical ability to stand, lift 30-50 lbs and work in a fast-paced kitchen
• Flexible hours and willingness to work across outlets

Required skills

• Food safety, hygiene and HACCP knowledge
• Microsoft Office; kitchen management software such as Birchstreet is an asset
• Inventory, budget and waste management

What we offer

• Complimentary upgrades, extended stays and discounted stays at Fairmont and Raffles properties
• Dining and wellness discounts
• Health insurance, retirement savings plans and wellness programs
• Growth opportunities, mentorship and international mobility