Job at a glance
We invite you to join the world of luxury hospitality at Fairmont Southampton as our new Senior Chef de Partie. The Senior Chef de Partie reports to the Sous Chef and plays a critical role in leading culinary operations across multiple stations within their assigned kitchen, while remaining flexible to support other kitchens within the resort when needed. This position ensures the delivery of world-class culinary experiences, supervises and mentors junior staff, and drives operational efficiency while maintaining the highest standards of quality, safety, and brand compliance.
The SCDP contributes to menu innovation, section-level performance, and overall guest satisfaction., Culinary Operations & Production Lead execution of a la carte, buffet, and specialty menus across multiple kitchen stations to ensure consistent quality and presentation. Oversee mise en place, station setup, and breakdown, ensuring operational readiness and efficiency during service. Monitor product rotation, minimize waste, and manage section inventory with accountability for cost and efficiency.
Operate and maintain kitchen equipment safely; report malfunctions and support preventative maintenance. Contribute to menu development, specials, and seasonal offerings, ensuring creative and innovative culinary experiences. Ensure allergen awareness, dietary requirements, and special menu requests are managed and communicated accurately. Enforce standardized recipes, portion control, and plating specifications across all stations Quality, Guest Experience & Brand Standards Ensure all dishes produced across the section meet Fairmont luxury brand standards.
Champion consistent taste, presentation, and timing across multiple stations. Handle guest interactions and feedback professionally, ensuring a superior dining experience. Apply service recovery principles when culinary-related guest issues arise, escalating where appropriate. Maintain discretion and professionalism during all guest-facing interactions. Team Development & Leadership Lead, mentor, and develop junior kitchen staff to achieve operational excellence.
Assume full supervisory responsibilities in the absence of the Sous Chef, ensuring continuity of service. Foster a positive, collaborative, and high-performing kitchen culture, promoting communication and teamwork. Provide real-time coaching, corrective feedback, and performance guidance during service. Support onboarding and training of new hires, apprentices, and cross-training initiatives. Operational Management & Documentation Oversee section budget, labour costs, and operational efficiency, ensuring optimal use of resources.
Maintain documentation of food cost, waste, inventories, and prep logs across the section. Ensure compliance with health, safety, and HACCP standards across all stations. Coordinate with multiple stations or outlets as needed to support high-volume periods or special events. Ensure completion and accuracy of temperature logs, cleaning schedules, and compliance records. Demonstrate accountability for food cost variances, waste trends, and corrective actions.
Report maintenance, safety, or equipment issues promptly to the Sous Chef. Other duties as assigned., Ability to work flexible hours, including evenings, weekends, and public holidays. Physical capability to stand and walk for extended periods, lift up to 30-50 lbs, and work in hot, humid, fast-paced kitchen environments. Manual dexterity for precise knife and equipment work. Employees may be required to work across any Food & Beverage outlet within the hotel, with the flexibility to be transferred or assigned to different outlets based on operational requirements.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential f