Panorama, Bc Demi chef de partie Jobs – 1 Openings This Week

Chef De Partie (Winter)
Panorama Mountain Village —Panorama, BC
- $23–$27 an hour
- Overtime
- Inventory management
- Sanitation
- No university degree
Quick apply

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Room Service Demi Chef de Partie - Part Time
Four Seasons —Toronto, ON
A culinary training degree is preferred, but not required. Exclusive discount and travel programs with Four Seasons Hotels and Resorts worldwide.
$27.72–$30.80 an hour
Pastry Demi Chef de Partie (Part-Time)
Nobu Hotel Toronto —Toronto, ON
Certification from a culinary school or equivalent training program is preferred. Coordinate with other members of the pastry team to prioritize orders,…
From $26 an hour
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Chef De Partie (Winter)

Panorama Mountain Village
Panorama, BC

Quick apply

Job details

Skills

Red Seal
Resort experience
Inventory management
Team leadership
FoodSafe
Sanitation
Cost control
Plating
Quality Control
Banquet experience
Cleaning
Training & development
Food safety
Leadership
Standard operating procedures (SOPs)
Communication skills
Professional kitchen experience
Team coordination

Full job description

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

Quick apply

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Chef De Partie (Winter)

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