Chef de Partie

Position:  Chef de Partie 
Reports to:  Executive Chef
Business Address: 4222 Village Square #110 
Location of Work:  Whistler, BC  
Company Operating Name:  Araxi Restaurant & Oyster Bar 
Wage: $23-25/hour  
Benefits package offered:  Access to   dental and extended health benefits  
Status:  Hourly, ongoing; minimum 30 hours a week 
Language of Work: English 
Vacancies:  Two (2) 
Contact:

• Toptable Group, 89 West Georgia Street, Vancouver, BC, V6B 0N8; View phone number on 86network.com, View email address on 86network.com 
  
   
  A storied address in the heart of Whistler’s Village, Araxi features an understated, nature-inspired interior design that speaks to the beauty of the spectacular landscape and plays to the authenticity of the location. The regionally focused menu melds local flavours to showcase the best of nearby farms and waters.   
  Araxi has been widely recognized for its excellence, including:  
  Tripadvisor 2024 Best of Traveler’s Choice – Ranked #1 Restaurant in Whistler and #6 Fine Dining Restaurant in Canada  
• Wine Spectator Best of Award of Excellence  

Vancouver Magazine Restaurant Awards Hall of Fame (2021) 
SUMMARY  
The Chef de Partie is responsible for managing a specific section of the kitchen (such as grill, pastry, sauce etc). They will ensure high-quality food preparation, maintain kitchen standards, and support the Executive Sous Chef and Executive Pastry Chef in daily operations.

 
ESSENTIAL DUTIES AND RESPONSIBILITIES: 

•  
  (Other duties may be assigned as required) 
  
   
  Prepare and cook Canadian menu items, including seafood 
• Ensure food quality in presentation and production are consistently maintained at a premium level 
• Provide input into product ordering, as well as cost control and monitoring 
• Schedule and supervise kitchen helpers 
• Oversee kitchen operations 
• Maintain inventory and records of food, supplies and equipment 
• May clean kitchen and work area 
• May set up and oversee buffets 
• Assist with menu development, determine size of food portions, estimate food requirements and costs, and monitor and order supplies 
• May hire and train kitchen staff. 
• Other related duties and responsibilities as assigned 

 
REQUIRED EXPERIENCE AND QUALIFICATIONS:

•  
  
   
  Minimum 3-years’ of direct experience in premium Western cuisine within an upscale fine dining environment 
• Enrollment in or completion of a culinary program, or equivalent combination of education and directly related experience 
• Food Safe Certification, is an asset 
• Ability to stand for long periods of time, withstand heat, and deal with the pressures of preparing food in a fast-paced environment 
• Dedicated team player who naturally builds camaraderie
• Extremely organized; keeping to deadlines and working with precision in a fast-paced environment 
• Responsible, motivated and energetic self-starter
• Excellent English language communication
• Must possess a passion for food and developing knowledge of all cooking methods 
• Ability to prioritize, organize, and follow through as necessary