Chef De Partie - Winter 26/27

Big White Ski Resort Ltd; Kelowna; On-site; CAD 33,062 - 35,817; Full time

Job summary

Big White Ski Resort Ltd in Kelowna is seeking a Chef de Partie to oversee food production and assist the Sous Chef and Head Chef. In this role, you will manage inventory, ensure quality standards, and assist in menu pricing and guest satisfaction.

This seasonal, full-time position starts in early November 2026 and runs until April 2027. Applicants should have a culinary certification and 1-3 years of experience in a high-volume kitchen environment.

Qualifications

• Certificate from an approved Culinary Institute required.
• 1-3 years experience in a high volume kitchen.
• Knowledge of supplies and inventory control essential.
• Strong organizational and coordinating skills are a must.
• Ability to follow and enforce safety procedures.
• Experience in supervising and training culinary staff.
• Skillful in cooking and preparing diverse foods.
• Ability to work effectively in a team environment.

Responsibilities

• Assist Sous Chef and Head Chef in food preparation.
• Schedule and coordinate work of kitchen staff.
• Manage inventory and ensure sanitation standards.
• Control food waste and theft through established procedures.
• Train staff on safety and sanitation principles.
• Help develop recipes and ensure high quality food production.

Skills

Culinary Institute certification

1-3 years experience in high volume operation

Knowledge of inventory control

Organizing and coordinating skills

Ability to enforce safety procedures

Supervision and training skills

Skill in food preparation

Teamwork ability

Education

Certificate of Completion or Journeyman papers

Job description

Locations

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

Details

• Seasonal, full-time employment
• Early November 2026 - April 2027
• 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