Chef De Partie (Winter)

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 Food.

Safe 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