Chef De Partie (Winter)

Chef de Partie leads a designated kitchen station across Panorama’s dining outlets (T-Bar & Grill, Alto Kitchen & Bar, Great Hall) with hands-on leadership to deliver consistent, high-quality dishes and support junior team members. Responsibilities include station leadership, preparing dishes to established recipes, ensuring food quality and safety, maintaining inventory and minimizing waste, and collaborating with the broader kitchen team to adapt to multiple service styles (casual to elevated, including high-volume banquet operations). The role requires flexibility to support across outlets, effective communication with the Outlet Sous Chef and kitchen team, adherence to Health/FoodSafe standards, and a team-oriented, positive kitchen culture. Experience 2+ years in a high-volume kitchen, ability to run a station in a fast-paced environment, Food Safe certification (or provincial equivalent); Red Seal certification or equivalent considered an asset; willingness to work evenings, weekends, holidays, and across multiple outlets. Overtime may be required based on business levels.