Chef de Partie - The Victor

Westmont Hospitality Group•Vancouver, BC

5d•Onsite

About The Position

We are seeking a passionate and experienced Chef De Partie to join the culinary team behind two of Vancouver’s most dynamic dining destinations — The Victor and D/6 Bar & Lounge at Parq Casino! From elevated steakhouse dining to vibrant rooftop energy, this is an opportunity to bring creativity, precision, and passion to a fast-paced, high-performance culinary team. Blau & Associates oversees the Food and Beverage operations at Parq Casino including the Victor. Victor represents the ultimate in a classic North American Steak & Seafood experience. The Victor features a contemporary and seasonally inspired menu highlighting a wide array of Pacific Northwest seafood and a tiered selection of specialty steaks. An elegant bar offers premium libations, cutting edge cocktails, and an extensive selection of champagnes and wines. The Victor boasts a vibrant energy that echoes and amplifies the vitality of the city of Vancouver, overlooking False Creek and a 30,000 square foot rooftop urban park. We are looking for YOU to join our team.

Requirements

2+ years of experience in a similar hotel, restaurant, catering, or high-volume culinary environment.
Strong basic knife skills and foundational culinary techniques.
Leadership, urgency, and strong communication skills.
Valid FoodSafe Level 1 certification.
Strong command of spoken and written English.
Understanding of a variety of cuisines, cooking techniques, and food preparation methods.
Ability to confidently address dietary restrictions, allergies, and guest inquiries.
Strong problem-solving, organizational, and multitasking abilities.
Understanding of inventory management and minimizing product waste.
Ability to stand for extended periods and frequently lift up to 44 lbs.
Ability to thrive in a fast-paced, team-oriented environment where attention to detail matters.

Nice To Haves

Red Seal certification is considered an asset.
A second language is considered an asset.

Responsibilities

Overseeing the preparation, assembly, cooking, and presentation of food items for a designated kitchen station.
Supporting menu execution, inventory management, ordering, and overall kitchen cleanliness while maintaining the highest culinary standards.
Preparing and cooking food items or specialty dishes in collaboration with team members.
Liaising with the Executive Chef and Sous Chef to ensure effective communication and participation in culinary initiatives.
Ensuring consistency and the highest calibration of food presentation.
Preparing and garnishing food orders in accordance with recipes and presentation standards.
Maintaining proper station set-up, mise-en-place, and par stock levels while conducting regular inventory and ordering products as required.
Executing food preparation and station responsibilities efficiently during service.
Following sanitation standards, maintaining a clean workstation, and assisting with the cleanliness of all kitchen and service areas.
Maintaining a composed and professional demeanor in a fast-paced environment.
Staying informed of menu items, operational updates, and communicating changes appropriately.
Protecting the organization, guests, and team members by adhering to food safety, liquor safety, and workplace standards and regulations.
Ensuring all property, equipment, and supplies are handled properly and respectfully.
Performing other duties as assigned by the Executive Chef or designated representative.