Fairmont Southampton is hiring a

Head Chef, Senior Chef de Partie, Second Cook

1 week

Permanent

The Head Chef is responsible for overseeing daily kitchen operations to ensure consistent, high-quality food service across all meal periods and events. This hands-on leadership role involves menu planning, team management, financial oversight, health and safety compliance, and fostering a high-performing, inclusive kitchen culture. Reporting to the Executive Chef and part of the Leadership Team, the Head Chef will support and manage the culinary team throughout their employment journey, including recruitment, training, development, and performance management. They will also develop seasonal and profitable menus, manage kitchen administration, and collaborate with departments like Sales, Marketing, and Revenue Management. The ideal candidate holds a recognized culinary qualification, has at least seven years of luxury hotel/resort experience including two in a leadership role, and demonstrates strong financial acumen, leadership, time management, and communication skills, with a focus on team development and operational efficiency. Reporting to the Sous Chef, the Senior Chef de Partie oversees daily kitchen operations for a specific outlet, ensuring high culinary and hygiene standards. Responsibilities include preparing dishes, training staff, maintaining inventory, minimizing waste, and assisting in menu development. The role requires over 4 years of high-volume kitchen experience, strong culinary skills, knowledge of food safety, and the ability to lead and work under pressure in a fast-paced, team-oriented environment. A culinary certification and experience in luxury hospitality are strong assets. Reporting to the Sous Chef, the Second Cook is responsible for preparing food items according to quality and timing standards, maintaining cleanliness and organization of work areas, and supporting cost control through proper storage and minimal waste. The role requires strong teamwork, communication, and a proactive approach to guest service, while adhering to all safety and sanitation policies. Candidates should have at least 2 years of culinary experience, with a culinary diploma being an asset. The position demands reliability, flexibility, creativity, and the ability to work efficiently under pressure in a fast-paced, team-oriented environment.

Salary

Not specified

Benefits

Not specified

Hospitality

Food And Beverage

Fair

ContactFairmont SouthamptonNo contact information available

Application DeadlineMay 30, 2025

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