About this role
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.
Key Responsibilities
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 stationsQuality, 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. What will you bring to this role?
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 functions: ·
Education
Accredited Culinary Diploma or recognized certification (Red Seal, Journeyman, or equivalent) required.Experience
Minimum 5 years of progressive culinary experience in high-volume luxury hotel or resort kitchens.Proven experience leading multiple kitchen stations and supervising staff.Demonstrated ability to maintain consistent quality, presentation, and operational excellence across a section or multiple stations.Skills & Competencies
Creative culinary talent with strong technical knowledge and operational oversight.Ability to lead a section, manage staff development, and oversee inventory, budget, and waste management.Proficient in reading, writing, and speaking English.Deep knowledge of food safety, hygiene, and HACCP protocols.Proficient with Microsoft Office; experience with Birchstreet or other kitchen management software is an asset.Guest-focused mindset with commitment to luxury service standards.Familiarity with sustainability practices, including waste reduction and local sourcing.Personal Attributes, Culture & Values
Embrace the Fairmont brand promise and luxury in your role and in all your interactions. Foster an inclusive environment where every individual feels valued and respected Create an environment where colleagues are empowered, supported and recognized Other Requirements
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. Employee Benefits:
Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties, special dining and wellness discounts, and added luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits. Add any other benefits relevant to your property.
What’s in it for you?
As part of Accor, a global hospitality leader with over 5,500 hotels worldwide, you’ll enjoy:
Opportunities for growth and development, mentorship, and international mobilityHealth insurance, retirement savings plans, and comprehensive wellness programsWorldwide travel discounts and preferred rates across the Accor portfolioA supportive, inclusive culture grounded in respect, teamwork, and professional developmentStart your journey with us today and explore the possibilities! #BeLimitless
Our Values
Respect: We value the needs, ideas and individuality of others. We treat everyone with fairness and dignity.
Excellence: We make genuine connections, and we cherish every opportunity to make the people around us feel special.
Belonging: We celebrate our differences. We support each other and we always stand together.
Empowerment: We have authority to take initiative and anticipate moments that create unforgettable experiences.
Integrity: We build trust through mutual respect and being authentic.
Your team and working environment:
Fairmont Southampton is a premier luxury resort and regarded as a leader in the hospitality industry. Our mission is to turn moments into memories for our Guests. An exciting hospitality career awaits you if you are committed to providing our Guests with an authentically local experience through providing warm and engaging service.
Our Heartists work cohesively as part of the team in a demanding, multi-cultural diverse environment.
Our commitment to Diversity & Inclusion:
Fairmont is committed to creating an inclusive environment where diverse talent thrives. We welcome candidates from all backgrounds to join our team