Chef de Partie / Senior Line Cook

Go2hr; Whistler; On-site; CAD 34,000 - 40,000; Full time

Benefits offered by this job

Full-time, year round in Whistler

5 days a week with mostly nights

Discounted and free meals

Assistance with ski pass

Training with chef

Permanent Resident sponsorship

Staff accommodation

Job summary

The Pare Restaurant Group, which includes Caramba, Quattro, and Lorette restaurants in Whistler, has an opening for an experienced Chef de Partie who takes pride in consistently delivering high-level cuisine. Ideal for someone who enjoys a fast-paced environment that emphasizes teamwork and striving for excellence.

Responsibilities include mentorship of junior staff, section management, and strict food safety practices, with a focus on maintaining house standards and coordinating with the sous

Qualifications

• Minimum of 3 years of culinary experience and/or training.
• Good level knowledge of classical techniques (mother sauces, knife skills, butchery) and the ability to apply them to your specific cuisine.
• Station Ownership: saucier, poissonier, or entremetier—and run it flawlessly under pressure.
• An intuitive understanding of timing.
• Consistent Palate: A "calibrated" tongue that ensures every dish leaving their station meets the house standard for seasoning and acidity.

Responsibilities

• Junior Staff Mentorship.
• Section Management & Mise-en-Place.
• Food safety & critical control points.
• Controlling service with sous chef & chef.

Skills

Culinary experience

Classical techniques

Station ownership

Timing

Taste calibration

Job description

• Open to International applicants with valid Canadian Work permits: Yes

The Pare Restaurant Group, which includes Caramba, Quattro, and Lorette restaurants in Whistler, has an opening for an experienced Chef de Partie who takes pride in consistently delivering high-level cuisine. Ideal for someone who enjoys a fast-paced environment that emphasizes teamwork and striving for excellence.

Responsibilities & Qualifications

The Perfect Candidate:

• Minimum of 3 years of culinary experience and/or training.
• Good level knowledge of classical techniques (mother sauces, knife skills, butchery) and the ability to apply them to your specific cuisine.
• Station Ownership: saucier, poissonier, or entremetier—and run it flawlessly under pressure.
• An intuitive understanding of timing.
• Consistent Palate: A "calibrated" tongue that ensures every dish leaving their station meets the house standard for seasoning and acidity.

Responsibilities Include:

• Junior Staff Mentorship.
• Section Management & "Mise-en-Place".
• Food safety & critical control points.
• Controlling service with sous chef & chef.

$24.50-29.00 per hour

Other Perks/Benefits

• Full-time, year round in the heart of Whistler Village.
• 5 days a week with mostly nights, but can be flexible to have routing hours.
• Consistent schedule and hours are steady all year round.
• Perfect rota is Wed-Sun or Tues- Sat.
• Base hourly wage starting in the range of $24.50-29.00 per hour based on experience.
• Plus a share of gratuities.
• Opportunity for advancement.
• Discounted and free meals.
• Assistance with ski pass.
• Training of culinary arts with chef.
• Student Friendly & Equal Opportunity Employer that values Diversity Equality and Inclusion.
• Will support Permanent Resident applications for qualified candidates.
• Shared room in staff accommodation may be available (apply quickly as it will go fast!)