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 efficient 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 QualityLead and manage a specific station within your assigned outletPrepare and present dishes to established recipes and plating standardsEnsure consistency, quality, and timely execution during serviceMaintain high standards of food freshness, handling, and rotationSupport service across outlets when required, based on volume and business needsTeam Leadership & SupportProvide direction, guidance, and support to team membersHelp train and onboard new team membersFoster a positive, respectful, and team-oriented work environmentCommunicate effectively with your Outlet Sous Chef and broader kitchen teamHealth,



Safety & SanitationFollow and uphold all Interior Health and FoodSafe standardsMaintain a clean, organized, and safe workstationComplete opening/closing checklists and daily cleaning tasksInventory & Cost ControlAssist with inventory counts and product managementMinimize waste through proper prep, storage, and portion controlReport low stock, quality concerns, or discrepancies to leadershipSupport receiving and stock organization as neededOperational SupportFollow established standard operating proceduresProvide feedback on menu execution and efficienciesParticipate in daily briefings and team meetingsAdapt to different menus, service styles, and volumes across outletsExperience/Requirements:2+ years of experience in a high-volume kitchen (CDP or solid Demi/CDP-ready candidate)Ability to confidently run a station in a fast-paced environmentStrong communication and teamwork skillsPositive attitude and willingness to learn across multiple service stylesFood Safe certification (or provincial equivalent)Red Seal certification or equivalent experience considered an assetResort, banquet, or multi-outlet experience considered an assetAble to stand for extended periods (up to 10 hours)Comfortable working in high-temperature, fast-paced environmentsFlexible schedule, including evenings, weekends, and holidaysOvertime may be required based on business levelsWillingness to work across multiple outlets as needed

📌 Chef De Partie (Winter) (Whistler)
🏢 Panorama Mountain Village
📍 Whistler