Description

Reporting to an Outlet Sous Chef, the Chef de Partie is responsible for leading a designated kitchen station within one of Panorama’s dining outlets, including T-Bar & Grill, Alto Kitchen & Bar, or the Great Hall.This is a hands-on leadership role where you will deliver consistent, high-quality food while supporting and developing junior team members. You’ll play a key part in maintaining strong culinary standards, a positive kitchen culture, and an effective service across a variety of service styles—from casual to elevated dining and high-volume banquet operations.Outlet placement may vary based on business needs, experience, and seasonal demands. Flexibility and a team-first mindset are key to success in this role.

Essential Functions: Kitchen Operations & Food Quality Lead and manage a specific station within your assigned outlet

Prepare and present dishes to established recipes and plating standards

Ensure consistency, quality, and timely execution during service

Maintain high standards of food freshness, handling, and rotation

Support service across outlets when required, based on volume and business needs Team Leadership & Support Provide direction, guidance, and support to team members

Help train and onboard new team members

Foster a positive, respectful, and team-oriented work environment

Communicate effectively with your Outlet Sous Chef and broader kitchen team Health,



Safety & Sanitation Follow and uphold all Interior Health and FoodSafe standards

Maintain a clean, organized, and safe workstation

Complete opening/closing checklists and daily cleaning tasks Inventory & Cost Control Assist with inventory counts and product management

Minimize waste through proper prep, storage, and portion control

Report low stock, quality concerns, or discrepancies to leadership

Support receiving and stock organization as needed Operational Support Follow established standard operating procedures

Provide feedback on menu execution and efficiencies

Participate in daily briefings and team meetings

Adapt to different menus, service styles, and volumes across outlets Experience/Requirements: 2+ years of experience in a high-volume kitchen (CDP or strong Demi/CDP-ready candidate)

Ability to confidently run a station in a fast-paced environment

Strong communication and teamwork skills

Positive attitude and willingness to learn across multiple service styles

Food Safe certification (or provincial equivalent)

Red Seal certification or equivalent experience considered an asset

Resort, banquet, or multi-outlet experience considered an asset

Able to stand for extended periods (up to 10 hours)

Comfortable working in high-temperature, fast-paced environments

Flexible schedule, including evenings, weekends, and holidays

Overtime may be required based on business levels

Willingness to work across multiple outlets as needed

📌 Chef De Partie (Winter) (Panorama)
🏢 Panorama Resort
📍 Panorama