Chef De Partie (Winter)

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