Chef De Partie - Winter 25/26

Big White Ski Resort Ltd; Kelowna; On-site; CAD 30,000 - 60,000; Full time

Job summary

A leading ski resort is seeking a Chef de Partie to assist in food production and oversee kitchen operations. The ideal candidate will have culinary training, supervisory experience, and a passion for high-quality food. Responsibilities include recipe development, team supervision, and maintaining inventory controls. This full-time position is crucial for delivering exceptional guest experiences in a dynamic environment.

Qualifications

• 1-3 years experience in a high volume operation is required.
• Knowledge of inventory control techniques is essential.
• Must have supervisory skills to manage kitchen staff.

Responsibilities

• Assisting in the preparation and service alongside the Sous Chef.
• Conducting inventories of food supplies to manage needs efficiently.
• Ensuring high standards of sanitation are maintained in kitchen areas.

Skills

Organizing and coordinating skills

Ability to supervise and train staff

Ability to develop and test recipes

Skill in cooking and preparing a variety of foods

Knowledge of supplies, equipment, and inventory control

Ability to read and enforce safety procedures

Ability to work in a team environment

Education

Certificate of Completion from an approved Culinary Institute

Journeyman papers

Job description

Job Category: Hospitality - Food and Beverage

Requisition Number: CHEFD001358

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• 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