Posted 5 months ago
Chef De Partie (Winter)
@ Panorama Mountain Village
Panorama, British Columbia
Overview
Panorama Mountain Village is hiring a Chef de Partie for winter to lead a kitchen station across its dining outlets, including T-Bar & Grill, Alto Kitchen & Bar and the Great Hall. The role is hands-on, supervises junior cooks and covers evening, weekend and holiday shifts with possible overtime. Candidates need at least 2 years of high-volume kitchen experience and Food Safe certification.
Responsibilities:
- Lead and manage a station in an assigned outlet
- Prepare and present dishes to recipes and plating standards
- Train and support junior team members
- Maintain food safety, sanitation and opening/closing checklists
- Assist with inventory counts and minimize waste
Requirements summary:
- 2+ years in a high-volume kitchen (CDP or Demi/CDP-ready)
- Food Safe certification or provincial equivalent
- Ability to run a station in a fast-paced environment
- Able to stand up to 10 hours and work in high heat
- Flexible schedule including evenings, weekends and holidays
- Red Seal or equivalent experience an asset
Tools & skills
Source and dates
Employer career site / ATS feed · dayforce-feed
- Employer posting date
- 2026-06-21
- First seen by our source
- 2026-10-13
- Source record updated
- 2026-10-13
These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.
Job details
| Seniority | Mid level |
| Department | Hospitality & tourism |
| Experience | 2+ years |
| Schedule | day, evening, holidays, overtime, weekends |
| Seasonal | Yes |
| Travel | air: none · ground: none |
| Work setting | Restaurant or kitchen |
| Position | Mostly standing |
| Physical demands | physical moderate · computer none |
| Licences & certifications | Food Safe, Red Seal |
Summary and details written by AI from the posting; the employer’s posting is the authority.
Panorama Mountain Village
| Field | Value |
|---|---|
| Open jobs on Jobsy | 45 |
Description:
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.
Essential Functions:
- Kitchen Operations & Food Quality
- 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
- Team Leadership & Support
- 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
- Health, Safety & Sanitation
- Follow and uphold all Interior Health and FoodSafe standards
- Maintain a clean, organized, and safe workstation
- Complete opening/closing checklists and daily cleaning tasks
- Inventory & Cost Control
- 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
- Operational Support
- 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
Experience/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)
- Red Seal certification or equivalent experience considered an asset
- Resort, banquet, or multi-outlet experience considered an asset
- 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
- Overtime may be required based on business levels
- Willingness to work across multiple outlets as needed
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