Chef de Partie – Sushi Specialist

Company Description

Located in the heart of Canada's capital next door to the Parliament Buildings, the landmark Fairmont Chateau Laurier hotel in Ottawa is looking to fill a role of Chef de Partie – Sushi Specialist.

• Wonderful company culture - our colleagues are at the heart of all that we do
• Food & Beverage discount of 50% in our restaurants
• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
• Comprehensive extended health benefits package
• Full rate of pay of $34.69/hour

The Chef de Partie – Sushi Specialist is responsible for delivering exceptional culinary experiences through mastery of both classical hot-kitchen techniques and specialized sushi preparation. This role requires a high level of craftsmanship, attention to detail, teamwork, guest focus, and adherence to Fairmont standards, food safety, and departmental procedures. The successful candidate demonstrates pride in their station, ownership of product quality, and the ability to work efficiently in high-volume, fast-paced environments.

• Provide warm, professional, and engaging service at all times.
• Interact with guests using their names whenever possible, delivering a luxury guest experience.
• Support and demonstrate Fairmont values and Akira Back service standards.
• Maintain a friendly and collaborative atmosphere for guests and colleagues.

• Complete knowledge of Akira Back menus, and in-room dining menus, Full understanding of sushi bar items: fish quality, cuts, rice preparation, sauces, and presentation.
• Check pars for daily sushi production and CDP station requirements.
• Participate in tastings and maintain consistent quality across all dishes.

• Arrive 10 minutes prior to scheduled shift.
• Turn on all required kitchen equipment.
• Review staffing levels, hotel occupancy, VIPs, and Restaurant Event Orders.
• Communicate with Sous Chef to understand daily business volumes.
• Review mise en place requirements for both hot-kitchen station and sushi bar.
• Set up workstations with required tools, equipment, and ingredients.

• Prepare, produce, and plate all food items required for sushi bar, and outlets.
• Taste all soups, sauces, and station items prior to service.
• Maintain exceptional presentation standards and product quality.
• Work cooperatively with front-of-house teams to ensure seamless service.
• Maintain urgency, efficiency, and accuracy during high-volume service.
• Support colleagues at all stations as needed, promoting teamwork.
• Address guest or colleague concerns constructively and professionally.

• Properly break down workstations and store all products according to food safety standards.
• Ensure all food is wrapped, labeled, dated, and stored correctly.
• Clean and sanitize station, equipment, knives, and cutting boards.
• Conduct end-of-shift kitchen walk-throughs for gas checks, equipment shutdowns, and fridge security.
• Provide detailed written communication to the Sous Chef or Executive Sous Chef for follow-up.

• Maintain excellent personal hygiene and compliance with Fairmont grooming standards.
• Ensure proper food storage, handling, and cross-contamination control.
• Follow all sanitation procedures, safe cutting practices, and lifting techniques.
• Know the locations of fire exits, extinguishers, pull stations, WHMIS sheets, and first aid kits.
• Demonstrate knowledge of food temperature danger zones and proper sushi rice/seafood handling.

• Expert operation and cleaning of equipment including:
• Convection ovens, deep fryers, flat tops, grills, combi ovens, steamers, salamanders
• Sushi bar equipment, knives, rice cookers, fish slicers
• Specialty pastry equipment (as applicable)

• Use composting systems correctly.
• Follow green initiatives, food waste controls, and sustainable culinary practices.
• Support zero-waste and carbon-footprint reduction…