Chef de Partie - Creative Banquet Kitchen Lead

Capilano Group; Vancouver; Sur place; CAD 32 000 - 46 000; Plein temps

Avantages offerts par ce poste

Staff discounts

Gift store privileges

Guest passes to Capilano Suspension

Referral bonuses

Employee Assistance Program

Résumé du poste

Capilano Group is seeking a Chef de Partie at Stanley Park Pavilion in Vancouver to join our preeminent wedding and banquet kitchen team. You will contribute to high-quality, creative menus, supervise service, and help lead a dynamic kitchen during events and daily meals.

You bring 5+ years of culinary experience including banquet settings, Red Seal and Food Safe Level 2, and thrive in a fast-paced environment while mentoring junior staff and delivering exceptional guest experiences.

Qualifications

• Minimum 5 years of experience in culinary roles.
• Banquet experience required.
• Red Seal Certification (or equivalent).
• Food Safe Level 2 Certified (required).

Responsabilités

• Contribute to a culinary experience of the highest quality, consistency, and creativity.
• Ensure smooth kitchen operation and daily prep from menus to standard.
• Assist with menu creation, budget control and new ideas.
• Provide instruction to kitchen team and monitor service levels.
• Estimate daily production needs and communicate with staff.
• Prepare and cook food for regular service and functions.
• Ensure proper food presentation and decorative displays.
• Comply with food handling and sanitation standards.
• Recognize quality and flavor, monitor temperatures.
• Operate and maintain department equipment and report malfunctions.

Connaissances

Strong communication

Team collaboration

Multitasking

Guest service mindset

Formation

Red Seal Certification

Food Safe Level 2 Certification

Description du poste

Capilano Group is seeking a Chef de Partie at Stanley Park Pavilion in Vancouver to join our preeminent wedding and banquet kitchen team. You will contribute to high-quality, creative menus, supervise service, and help lead a dynamic kitchen during events and daily meals.

You bring 5+ years of culinary experience including banquet settings, Red Seal and Food Safe Level 2, and thrive in a fast-paced environment while mentoring junior staff and delivering exceptional guest experiences.