Chef De Partie - Winter 25 / 26

Big White Ski Resort Ltd; Kelowna; On-site; Full time

Job summary

A leading ski resort is seeking a Chef de Partie to oversee food production and assist the Sous Chef and Head Chef. The role involves ensuring quality standards are met while managing inventory and staff during high-pressure service periods. Candidates should have culinary qualifications and experience in a high-volume kitchen.

Qualifications

• 1-3 years experience in a high volume operation.
• Knowledge of supplies and inventory control.
• Ability to read and enforce safety procedures.

Responsibilities

• Assisting Sous Chef and Head Chef in preparation and service.
• Scheduling and coordinating the work of chefs and kitchen employees.
• Ensuring high standards of sanitation and cleanliness.

Skills

Organizing and coordinating skills

Ability to supervise and train staff

Skill in cooking and preparing a variety of foods

Ability to work in a team environment

Education

Certificate of Completion or Journeyman papers from an approved Culinary Institute

Job description

Job Category : Hospitality - Food and Beverage

Requisition Number : CHEFD001358

Apply now

• Full-Time
• On-site

Locations

Showing 1 location

Big White Ski Resort

Kelowna, BC V1P1P3, CAN

Description

The Chef de Partie assists the Sous Chef and Head Chef by overseeing food production, planning and daily specials. The Chef de Partie assists with controlling inventory for assigned food outlets, banquet events and other functions, as well as assisting with food production tasks and ensuring that established quality and cost standards are consistently attained.

Duties and responsibilities :

• Assistingthe Sous Chef and Head Chef as needed in preparation and service
• Schedulingand coordinatingthe work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct
• Conductingregular physical inventories of food supplies, and assessingprojected needs
• Ensuringthat high standards of sanitation and cleanliness are maintained throughoutkitchen areas at all times
• Establishingcontrols to minimize food and supply waste and theft
• Safeguardingall food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
• Assisting with developing and testing recipes and techniques for food preparation and presentation, ensuring aconsistently high quality product and minimizingfood costs
• Exercising portion control over all items served
• Assisting with establishing menu selling prices
• Consultingwith the Sous Chef and Head Chef about food production aspects of special events
• Cookingor directly supervisingthe cooking of items that require skillful preparation
• Evaluatingfood products to ensure that quality standards are consistently attained
• Maintainingat all times an open and professional dialogue with the Head Chef, Executive Chef, F&B Manager, Assistant F&B Manager, F.O.H Supervisors, Culinary Staff and Servers
• Attendingall staff meetings
• Endeavoringto surpass guest expectations
• Ensuring to n ever say no to a guest request without offering an alternative
• Showing an appreciation for the needs / requirements of senior management and other departments
• Managing any disciplinary action up to the verbal warning level. Will work with the Head Chef or Executive Chef should further action be necessary
• Being flexible with days / hours worked in regard to business levels etc.
• Certificate of Completion or Journeyman papers from an approved Culinary Institute
• 1-3 years experience in a high volume operation
• Knowledge of supplies, equipment, and / or services ordering and inventory control
• Organizing and coordinating skills
• Ability to read, understand, follow, and enforce safety procedures
• Ability to supervise and train staff, including organizing, prioritizing, and scheduling work assignments
• Ability to develop and test recipes and / or techniques for food preparation / presentation
• Skill in cooking and preparing a variety of foods
• Ability to work in a team environment

Wage :

• Range from $24.00-$26.00 an hour
Start Date :

Job Category : Hospitality - Food and Beverage

Requisition Number : CHEFD001358

Apply now

• Full-Time
• On-site

Locations

Showing 1 location

Big White Ski Resort

Kelowna, BC V1P1P3, CAN

Description

The Chef de Partie assists the Sous Chef and Head Chef by overseeing food production, planning and daily specials. The Chef de Partie assists with controlling inventory for assigned food outlets, banquet events and other functions, as well as assisting with food production tasks and ensuring that established quality and cost standards are consistently attained.

Duties and responsibilities :

Assistingthe Sous Chef and Head Chef as needed in preparation and service

Schedulingand coordinatingthe work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct

Conductingregular physical inventories of food supplies, and assessingprojected needs

Ensuringthat high standards of sanitation and cleanliness are maintained throughoutkitchen areas at all times

Establishingcontrols to minimize food and supply waste and theft

Safeguardingall food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles

Assisting with developing and testing recipes and techniques for food preparation and presentation, ensuring aconsistently high quality product and minimizingfood costs

Exercising portion control over all items served

Assisting with establishing menu selling prices

Consultingwith the Sous Chef and Head Chef about food production aspects of special events

Cookingor directly supervisingthe cooking of items that require skillful preparation

Evaluatingfood products to ensure that quality standards are consistently attained

Maintainingat all times an open and professional dialogue with the Head Chef, Executive Chef, F&B Manager, Assistant F&B Manager, F.O.H Supervisors, Culinary Staff and Servers

Attendingall staff meetings

Endeavoringto surpass guest expectations

Ensuring to n ever say no to a guest request without offering an alternative

Showing an appreciation for the needs / requirements of senior management and other departments

Managing any disciplinary action up to the verbal warning level. Will work with the Head Chef or Executive Chef should further action be necessary

Being flexible with days / hours worked in regard to business levels etc.

Position requirements / skills :

Certificate of Completion or Journeyman papers from an approved Culinary Institute

1-3 years experience in a high volume operation

Knowledge of supplies, equipment, and / or services ordering and inventory control

Organizing and coordinating skills

Ability to read, understand, follow, and enforce safety procedures

Ability to supervise and train staff, including organizing, prioritizing, and scheduling work assignments

Ability to develop and test recipes and / or techniques for food preparation / presentation

Skill in cooking and preparing a variety of foods

Ability to work in a team environment

Wage :

Range from $24.00-$26.00 an hour

Start Date :

Immediately

Must be able to stand and exert well-paced mobility for up to 4 hours in length

Ability to lift 11kg (25lbs) regularly

Must be able to push and pull equipment of various sizes and weights

Must be able to kneel, bend, stoop, squat and stretch to fulfill tasks

Requires grasping, standing, walking, repetitive motions, hearing ability and visual acuity

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