LocationsBig White Ski ResortKelowna, BC V1P1P3, CANDescriptionThe 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 ResponsibilitiesAssistingthe Sous Chef and Head Chef as needed in preparation and serviceSchedulingand coordinatingthe work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correctConductingregular physical inventories of food supplies, and assessingprojected needsEnsuringthat high standards of sanitation and cleanliness are maintained throughoutkitchen areas at all timesEstablishingcontrols to minimize food and supply waste and theftSafeguardingall food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principlesAssisting with developing and testing recipes and techniques for food preparation and presentation, ensuring aconsistently high quality product and minimizingfood costsExercising portion control over all items servedAssisting with establishing menu selling pricesConsultingwith the Sous Chef and Head Chef about food production aspects of special eventsCookingor directly supervisingthe cooking of items that require skillful preparationEvaluatingfood products to ensure that quality standards are consistently attainedMaintainingat 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 ServersAttendingall staff meetingsEndeavoringto surpass guest expectationsEnsuring to n ever say no to a guest request without offering an alternativeShowing an appreciation for the needs/requirements of senior management and other departmentsManaging any disciplinary action up to the verbal warning level. Will work with the Head Chef or Executive Chef should further action be necessaryBeing versatile with days/hours worked in regard to business levels etc.Position Requirements / SkillsCertificate of Completion or Journeyman papers from an approved Culinary Institute1-3 years experience in a high volume operationKnowledge of supplies, equipment, and/or services ordering and inventory controlOrganizing and coordinating skillsAbility to read, understand, follow, and enforce safety proceduresAbility to supervise and train staff, including organizing, prioritizing, and scheduling work assignmentsAbility to develop and test recipes and/or techniques for food preparation/presentationSkill in cooking and preparing a variety of foodsAbility to work in a team environmentWageRange from $24.00-$26.00 an hourDetailsSeasonal, full-time employmentEarly November 2026 - April 2027Must be able to stand and exert well-paced mobility for up to 4 hours in lengthAbility to lift 11kg (25lbs) regularlyMust be able to push and pull equipment of various sizes and weightsMust be able to kneel, bend, stoop, squat and stretch to fulfill tasksRequires grasping, standing, walking, repetitive motions, hearing ability and visual acuity

📌 Chef De Partie - Winter 26/27 (Kelowna)
🏢 Big White Ski Resort
📍 Kelowna