Job Description

Posted Monday, June 22, 2026 at 11:30 AM

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 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
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