Chef de Partie (Summer)

Description: Working directly under our Resort Sous Chef you are a key contributor to exceeding guest expectations for all food service offered in our T-Bar & Grill, and flagship restaurant Alto Kitchen and Bar. This is a leadership position where you are accountable for developing and leading a vibrant team that always delivers industry leading quality. You will also play an integral part in our food & beverage management team and are accountable for the cost controls and standard operating procedures for all back of house areas. Building positive relationships with all vendors, operators, and employees of Panorama Mountain Resort will be a key measurable in your success. You have an attitude to complete tasks and projects while contributing to our resort goals. This is a diverse position that changes as the seasons change in the resort. The schedule for this position also fluctuates to meet the demands of our guests and needs of the management team. Essential Functions: Responsible for proper storage procedures, food orders, food costs, equipment, sanitation, and hygiene of the outlet exceeding health & safety regulations as required by the Interior Health Board of British Columbia. Daily measurement and scheduling of labour schedules and requirements, according to budgeted costs. Constantly analyzes cost and quality of food production. Inspect kitchen facility daily for hygiene, safety, and sanitation, implementing corrective procedures using the opening and closing checklist. Check food displays for quality, creativity, cleanliness, and food safety. Communicate and offer recommendations for increasing revenue or decreasing COG’s and labour. Responsible for the tracking of transfers to other departments. Submit payroll information weekly as per set deadlines. Conduct inventory counts regularly, and within the timelines required. Maintain a system to monitor and correct slow-moving products, making menu adjustments to fall in line with industry trends when applicable. Maintain a system around securing all storerooms and fridge / freezer areas to prevent theft. Advise Panorama Safety Committee of any incidents and prepare incident reports. Participate in required operational meetings as directed. Assist with the creation of food instruction manuals, in conjunction with the Food Safe Plan, ensuring all staff creates dishes with the same consistency. Ensure that all products are being rotated and that a high quality of freshness is always maintained. As a leader you will effectively communicate with all management, employees, guests, and anyone Panorama Mountain Resort does business with. Experience/Requirements: This is a full-time, seasonal position. Minimum of (2) years of culinary supervisory experience in high volume kitchen operations. Strong verbal, written, analytical, and interpersonal skills. Strong computer literacy especially with Microsoft Word, Excel, and Outlook. Desire to succeed, learn and develop in a professional environment. Red Seal certification or industry recognized experience Food safe certification or provincial equivalent. Resort and/or catering experience preferred. Should be able handle excessive heat and excessive hours of standing and stress. Operating a vehicle is an essential function of this position and will require the applicant to meet the minimum requirements of PMV Driver’s Standards Policy. Must be willing to work more than 40 hours/week as needed. Able to be on feet throughout a ten-hour day.

The Chef de Partie is responsible for leading a team to deliver high-quality food service in resort restaurants, while also managing cost controls and standard operating procedures for all back-of-house areas. Essential functions include overseeing proper storage, food ordering, sanitation, daily labor scheduling, and ensuring compliance with health and safety regulations.

Candidates must possess a minimum of two years of culinary supervisory experience in high-volume kitchen operations, along with strong verbal, written, analytical, and interpersonal skills. Essential requirements include Food Safe certification or provincial equivalent, the ability to handle excessive heat and long hours of standing, and meeting the standards for operating a company vehicle.

Identified from the job description. Confirm important requirements above.

• Team Leadership
• Food Cost Control
• Standard Operating Procedures
• Vendor Relations
• Health and Safety Compliance
• Labour Scheduling
• Inventory Management
• Menu Adjustment
• Staff Training
• Communication
• Analytical Skills
• Computer Literacy
• Problem Solving
• Culinary Supervision
• Food Safety

• Food & Beverage
• Hospitality
• Management & Leadership
• Trades
• Sports & Recreation

Minimum education

Professional degree

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week