Chef de Partie - Seasonal Role
Panorama Mountain Resort
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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