Lead Chef de Partie: Saucier/Poissonier in Fast Kitchen

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

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