POSITION: CHEF DE PARTIE

REPORTS TO: Junior Sous Chef, Sous Chef, Executive Chef

POSITION SUMMARY

The Chef de Partie is responsible for supporting the daily operation of the culinary department through consistent food preparation, line service, station management, recipe and menu development, inventory control, food cost awareness and adherence to food quality and safety standards.

The Chef de Partie must be capable of working independently across all kitchen stations and both AM and PM operations. The position will provide leadership and direction to the culinary team during assigned shifts and may act as the junior management lead on the line and during banquet operations when assigned.

The Chef de Partie will also support the Junior Sous Chef, Sous Chef and Executive Chef with selected administrative and operational duties, including scheduling, email communication, inventory, food cost, labour cost, recipe development and menu development.

RESPONSIBILITIES

Culinary Operations & Line Leadership

- Be highly skilled and experienced in food preparation and line service across all kitchen stations.
- Be capable of working all stations as required, including AM and PM operations.
- Prepare and execute menu items according to established recipes, specifications, quality standards and presentation guidelines.
- Maintain consistent food quality, portion control and proper cooking techniques.
- Assist with preparation and execution of restaurant, banquet, room service, special events, VIP functions and special orders.
- Monitor daily business levels and adjust production and preparation accordingly.
- Maintain a clean, organized and efficient workstation and kitchen throughout the shift.
- Act as the junior management lead on the kitchen line when assigned, providing direction to cooks and ensuring service standards, communication and kitchen organization are maintained.
- Assist with coordinating the kitchen during busy service periods and communicate operational issues to the Junior Sous Chef, Sous Chef or Executive Chef.
- Help ensure smooth communication and transition between AM and PM shifts.

Banquet & Event Operations

- Act as the culinary lead on assigned banquet functions when required.
- Assist with organizing and directing the kitchen team during BQT preparation and service.
- Ensure banquet food preparation, timing, presentation and portion control meet established standards.
- Communicate with banquet and F&B; teams regarding food preparation, timing, special requests and operational requirements.
- Assist with troubleshooting during BQT service and escalate issues to the appropriate Chef when required.
- Support the execution of VIP events, special functions and large-volume food production.

Recipe & Menu Development

- Contribute to the development, testing and implementation of new menu items.
- Assist with recipe development, testing, costing and documentation.
- Maintain and update recipe specifications and preparation procedures as directed.
- Assist with menu development for restaurant, banquet, seasonal and special event offerings.
- Provide culinary feedback on recipes, ingredients, preparation methods, presentation and execution.
- Participate in menu testing and ensure new items can be executed consistently during service.
- Assist with maintaining accurate recipe and menu documentation.
- Help ensure menu items meet established food cost, quality and operational requirements.

Leadership & Training

- Assist in training and coaching kitchen personnel under the direction of the Junior Sous Chef, Sous Chef and Executive Chef.
- Provide day-to-day direction and support to cooks during assigned shifts.
- Act as a leadership resource for junior culinary team members.
- Assist with maintaining culinary standards, recipes, procedures and expectations.
- Lead by example and maintain a professional and respectful working environment.
- Identify performance, training or operational concerns and communicate them to the appropriate Chef.
- Support the Junior Sous Chef and Sous Chef with daily kitchen organization and delegation.

Inventory, Food Cost & Labour Cost





- Assist with daily inventory and stock rotation of walk-ins, refrigerators, freezers and dry storage areas.
- Monitor proper receiving, storage, labeling, dating and rotation of food products.
- Assist with weekly and monthly inventory counts as required.
- Support food cost control and waste reduction initiatives.
- Monitor portion control, production levels and product usage.
- Assist with requisitions and ordering of supplies as directed.
- Identify excessive inventory, potential waste or product shortages and communicate concerns.
- Assist with maintaining proper FIFO procedures.
- Support the Executive Chef and Sous Chefs with monitoring and controlling food cost.
- Assist with labour cost awareness by supporting appropriate staffing and deployment during assigned shifts.

Administrative & Operational Support

- Assist the Junior Sous Chef, Sous Chef and Executive Chef with administrative duties related to daily kitchen operations.
- Assist with preparation and maintenance of staff schedules as directed.
- Assist with kitchen-related email communication, follow-up and coordination.
- Support the preparation and organization of food cost and labour cost information.
- Assist with inventory reporting, production planning and other operational documentation.
- Assist with coordinating daily operational requirements between AM and PM shifts.
- Communicate staffing, operational, maintenance and supply concerns to the appropriate Chef.
- Assist with maintaining continuity between shifts.
- Perform administrative duties associated with assigned leadership responsibilities.

Opening, Closing & Shift Responsibilities

- Complete assigned opening and closing procedures.
- Ensure proper preparation levels are maintained for the following shift.
- Ensure food is properly stored, labeled, dated and rotated.
- Review station cleanliness, organization and product availability.
- Ensure equipment and kitchen areas are left clean, safe and ready for the next shift.
- Communicate outstanding issues, shortages, maintenance concerns and operational information to the incoming Chef or management team.

Health, Safety & Equipment

- Follow all food safety, sanitation and health department requirements.
- Ensure proper handling, storage, labeling and dating of food products.
- Ensure all equipment and work areas are kept clean, safe and serviceable.
- Report equipment requiring repair or maintenance to the appropriate Chef.
- Follow all hotel and departmental health and safety policies and procedures.
- Maintain proper personal hygiene and grooming standards.
- Assist with maintaining a safe and organized kitchen environment.

General

- Perform other reasonable duties as assigned by the Junior Sous Chef, Sous Chef or Executive Chef.
- Support VIP functions, special events, BQT operations, special orders and other hotel initiatives as required.
- Maintain effective communication with all members of the culinary and F&B; teams.
- Demonstrate flexibility to work varying shifts based on operational requirements.
- Maintain a professional attitude and represent the hotel and culinary department appropriately at all times.

QUALIFICATIONS

- Food Safe Certification required.
- Red Seal Certification preferred.
- Completion of a recognized culinary program, Certified Cook level or equivalent experience.
- Minimum five (5) years of experience in a comparable hotel, restaurant or high-volume culinary operation preferred.
- Previous leadership or supervisory experience is an asset.
- Strong knowledge of food preparation, cooking techniques and kitchen operations.
- Experience with recipe development, menu development and menu testing.
- Understanding of food cost, labour cost, inventory control and waste management.




- Strong organizational and time-management skills.
- Strong communication skills, both verbal and written.
- Ability to provide direction and leadership to culinary team members during assigned shifts.
- Ability to work independently and make appropriate operational decisions within established guidelines.
- Ability to train and support other culinary team members.
- Ability to work effectively under pressure in a fast-paced workplace.
- Ability to work varying shifts, including mornings, evenings, weekends and holidays as required.
- Ability to obtain and maintain any required provincial or federal licenses, certificates and permits.
- Ability to maintain a neat, clean and well-groomed appearance in accordance with hotel standards.
- Ability to read, write, speak and understand English. A second language is an asset.

PHYSICAL REQUIREMENTS

- Must be able to stand and work in a kitchen environment for extended periods, up to 8 hours or more per shift.
- Must be able to lift and carry up to 50 lbs. on a regular and continuing basis.
- Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
- Must be able to perform repetitive movements, bending, reaching, lifting and carrying as required in a commercial kitchen.
- Must be able to work in a hot, humid and fast-paced kitchen environment.
- Must be able to maintain a well-paced level of mobility throughout the shift.

To note:

- Complete job description will be presented at the time of job offer

ABOUT US

The Westin Wall Centre, Vancouver Airport and Sheraton Vancouver Wall Centre provide guests with exceptional quality, service, and value. These guiding principles are evident with every check-in, bed made, or breakfast served. You can see this commitment to quality in the physical properties of the hotels themselves; located in the heart of the city and at Vancouver’s airport, surveying the magnificent natural elements that combine to make Vancouver one of the most beautiful cities in the world. We are proud to be Vancouver built, Vancouver owned, and Vancouver run.

A wall is only as strong as those that build it. Our associates are brought together by the fundamental sense of self-worth they derive from helping others. While each person’s talents are a credit, it is an individual’s commitment to the group effort that creates excellence.

Our foundation is exceptional people, and our passion is supporting them to succeed and exceed. More so than experience or education, it is a unanimous enthusiasm that is most highly valued. For those who work hard and consistently display positive attitude and aptitude, the opportunities for growth are endless.

The Westin Wall Centre, Vancouver Airport Hotel has been notified of imposters using the Hotel name in an attempt to elicit personal information from job seekers. Recent attempts involve fake LinkedIn profiles set up to appear that persons affiliated with the Hotel are seeking applicants to fill positions. These imposters may use InMail, Gmail or some other platform to contact people regarding “open positions” and have even requested banking information from candidates.

The Westin Wall Centre, Vancouver Airport Hotel does not request SIN number, police background checks or banking information from candidates when you apply. We advise you do not ever provide sensitive personal information such as addresses, birthdates, banking or other account information to an unsolicited contact. We further advise you do not open any attachments on e-mails from someone you do not know.

DIVERSITY

Wall Centre Hotels is committed to diversity and inclusion in the workplace. Wall Centre Hotels, through education, review and engagement is achieving a work environment that is fair and just for all associates and where all associates are valued for the diversity they bring to the business. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, disability, and age.

Pay: $30.25-$33.65 per hour

Benefits:

- Dental care
- Extended health care
- Vision care

Work Location: In person

📌 Chef de Partie (Richmond)
🏢 The Westin Wall Centre, Vancouver Airport
📍 Richmond