Chef De Partie (Winter)
About The Position
Reporting to an Outlet Sous Chef, the Chef de Partie is responsible for leading a designated kitchen station within one of Panorama’s dining outlets, including T-Bar & Grill, Alto Kitchen & Bar, or the Great Hall. This is a hands-on leadership role where you will deliver consistent, high-quality food while supporting and developing junior team members. You’ll play a key part in maintaining strong culinary standards, a positive kitchen culture, and an efficient service across a variety of service styles—from casual to elevated dining and high-volume banquet operations. Outlet placement may vary based on business needs, experience, and seasonal demands. Flexibility and a team-first mindset are key to success in this role.
Requirements
- 2+ years of experience in a high-volume kitchen (CDP or strong Demi/CDP-ready candidate)
- Ability to confidently run a station in a fast-paced environment
- Strong communication and teamwork skills
- Positive attitude and willingness to learn across multiple service styles
- Food Safe certification (or provincial equivalent)
- Able to stand for extended periods (up to 10 hours)
- Comfortable working in high-temperature, fast-paced environments
- Flexible schedule, including evenings, weekends, and holidays
- Willingness to work across multiple outlets as needed
Nice To Haves
- Red Seal certification or equivalent experience considered an asset
- Resort, banquet, or multi-outlet experience considered an asset
Responsibilities
- Lead and manage a specific station within your assigned outlet
- Prepare and present dishes to established recipes and plating standards
- Ensure consistency, quality, and timely execution during service
- Maintain high standards of food freshness, handling, and rotation
- Support service across outlets when required, based on volume and business needs
- Provide direction, guidance, and support to team members
- Help train and onboard new team members
- Foster a positive, respectful, and team-oriented work environment
- Communicate effectively with your Outlet Sous Chef and broader kitchen team
- Follow and uphold all Interior Health and FoodSafe standards
- Maintain a clean, organized, and safe workstation
- Complete opening/closing checklists and daily cleaning tasks
- Assist with inventory counts and product management
- Minimize waste through proper prep, storage, and portion control
- Report low stock, quality concerns, or discrepancies to leadership
- Support receiving and stock organization as needed
- Follow established standard operating procedures
- Provide feedback on menu execution and efficiencies
- Participate in daily briefings and team meetings
- Adapt to different menus, service styles, and volumes across outlets
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
