Chef de Partie (Full-Time)
Confirmed on the employer's own hiring board on Oct 21, 2026. First seen by Alion on Aug 13, 2026.
Role Summary
The role of Chef de Partie reports directly to the Head Chef and Sous Chef. This role involves some degree of supervision of more junior chefs, including Commis Chef(s) and apprentices, prepares a variety of food products including meats, seafood, poultry, vegetables, sauces, stock, breads and other food products using a variety of equipment and utensils according to kitchen protocol and standards.
Key Accountabilities
Ensure that meals are prepared in a timely manner in accordance with hotel kitchen recipes and assembly manuals and charts
Prepare and follow a daily prep sheet to indicate levels on hand and amounts required
Clean and organize the kitchen at all times. Follow all required checklists and cleaning schedules during and following his/her shift
Assure the proper care and maintenance of all food service equipment; identify equipment needs for food preparation and service
Ensure hygiene by maintaining high levels of cleanliness, organization, and sanitation of the kitchen
Responsible for the hotel’s staff food menus and execution
Maintain a positive attitude that promotes teamwork within the restaurant
Performs other duties as assigned and directed by Head Chef and Sous Chef
Education & Experience
Red seal certificate is an asset
High school diploma
Level 1 Food safe
Minimum 5 years in a professional kitchen
Must be eligible to work in Canada
Required Knowledge, Skills and Abilities
Passion for fresh ingredients and producing great food every day
Strong communication and interpersonal skills, both written and oral
Able to work a flexible schedule including opening, closing, weekends and holidays
Customer service skills – able to exceed guest expectations
Able to multi-task in a fast-paced environment
Work well within a kitchen team culture
Able to work with minimal supervision and have a strong initiative
Positive and team-oriented attitude
Able to lift 50 pounds
Able to work morning, evening and weekend shifts as business dictates
Knowledge of Fraser Health’s food safe procedures, temperatures, and policies
Able to lead and supervise a team