Chef De Partie

Push Operations; West Kelowna; On-site; CAD 52,000 - 64,000; Full time

Benefits offered by this job

Comprehensive Health and Medical Benef

Subsidized housing during familiariz*

Potential relocation reimbursement

Opportunities for growth

Complimentary Wine Education

Staff Discounts on Wine, Retail & 

Staff Events & Team Celebrations

Job summary

Old Vines Restaurant at Quails’ Gate is seeking an experienced Chef de Partie to own an assigned station and contribute to a kitchen that focuses on wine-led, contemporary BC cuisine.

You will lead at a station, uphold high standards, and help coach junior cooks while collaborating with the culinary leadership team to deliver memorable food and wine experiences for guests.

Qualifications

• Successful completion of a formal chef training program.
• Interprovincial Red Seal or equivalent credential.
• Minimum three years of cooking experience, preferably in fine dining.
• Food Safe certification.
• Interest in wine pairing and food pairing knowledge.

Responsibilities

• Take ownership of day-to-day operation of an assigned front-line station.
• Lead production and ensure the station is prepared for high-quality service.
• Assist the Sous Chef with daily features and contribute to the culinary leadership team.
• Estimate mise en place requirements and communicate production needs with Sous Chefs and prep cooks.
• Ensure food is prepared and presented to established standards of quality, cost, flavour, and appeal.
• Taste and check products to maintain consistency.
• Maintain organized service and walk-in coolers with proper stock rotation, labeling, and dating.
• Communicate ordering and station needs with Sous Chefs.
• Minimize food waste and uphold food safety and cleanliness standards.
• Lead by example and support cooks in following standards and techniques.
• Support development of team members through coaching and knowledge sharing.

Skills

Culinary skills

Leadership potential

Communication

Time management

Attention to detail

Food safety awareness

Education

Interprovincial Red Seal or equivalent

Formal chef training program

Job description

At Old Vines Restaurant at Quails’ Gate, great food begins with great ingredients, thoughtful technique, and a team that takes pride in what they create. Our kitchen brings together wine-led, contemporary cuisine inspired by the seasons and the exceptional farmers and producers of British Columbia.

Gracious hospitality is at the heart of what we do, and every member of our culinary team plays an important role in creating memorable food and wine experiences for our guests.

We’re building a talented kitchen team with opportunities at every stage of the culinary journey—from developing your foundation as a Second Cook, to taking ownership of a station as a Demi Chef de Partie, to leading a station as a Chef de Partie.

Take Ownership. Lead by Example. Develop Your Craft.

We’re looking for an experienced Chef de Partie to take ownership of an assigned station and play an important role in the success of our kitchen. This is an opportunity for a skilled culinary professional who is ready to lead by example, uphold high standards, and continue developing their coaching and leadership skills.

What You'll Do

• Take ownership of the day-to-day operation of an assigned front-line station
• Lead production and ensure the station is prepared for efficient, high-quality service
• Assist the Sous Chef with daily features and contribute to the culinary leadership team
• Estimate upcoming mise en place requirements and communicate production needs with Sous Chefs and prep cooks
• Ensure food is prepared and presented to established standards of quality, cost, flavour, and appeal
• Taste and check products throughout preparation and service to maintain consistency
• Maintain organized service and walk-in coolers, including proper stock rotation, labeling, and dating
• Communicate ordering and station needs with Sous Chefs
• Minimize food waste and maintain strong food safety and cleanliness standards
• Lead by example and help ensure cooks working on your station understand and follow established standards and techniques
• Support the development of team members through coaching and knowledge sharing

What You Bring

• Successful completion of a formal chef training program
• Interprovincial Red Seal or equivalent
• Minimum three years of cooking experience, preferably in fine dining
• Food Safe certification
• A desire to learn more about food and wine pairing
• Strong technical culinary skills and attention to detail
• Interest in developing coaching and leadership skills
• Positive, approachable attitude and strong communication skills
• Ability to work efficiently and effectively under pressure
• Ability to multitask and maintain high standards during busy service
• Ability to work a flexible schedule including evenings, weekends, and holidays.

What We Offer

• Comprehensive Health and Medical Benefits
• Subsidized housing may be available during the familiarization period or as relocation support for successful candidates moving to the Okanagan.
• Potential relocation Reimbursement
• Opportunities for growth within a dynamic, supportive team.
• Complimentary Wine Education
• Staff Discounts on Wine, Retail & Dining
• Staff Events & Team Celebrations

Why Join Old Vines?

Take ownership of your craft, contribute to the development of other cooks, and continue building your culinary and leadership skills as part of an experienced team.

Wherever you are in your culinary career, there is a place for you here — and room to grow.