chef de partie
Top Benefits
About the role
Overview
Languages
English
Education
Other trades certificate or diploma or equivalent experience
Experience
2 years to less than 3 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Work site environment
Hot
Work setting
Formal dining room Staff accommodation available Restaurant Bar
Responsibilities
Tasks
Maintain records of food costs, consumption, sales and inventory Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Instruct cooks in preparation, cooking, garnishing and presentation of food Prepare and cook complete meals and specialty foods for events such as banquets Supervise cooks and other kitchen staff Prepare and cook food on a regular basis, or for special guests or functions Prepare and cook meals or specialty foods Requisition food and kitchen supplies Train staff in preparation, cooking and handling of food
Supervision
3-4 people
Credentials
Certificates, licences, memberships, and courses
Cook Trade Certification Safe Food Handling certificate Workplace Hazardous Materials Information System (WHMIS) Certificate Food Safety Certificate
Experience and specialization
Cuisine specialties
French Italian cuisine Japanese cuisine
Food specialties
Bakery goods and desserts Cold kitchen Eggs and dairy Fish and seafood Meat, poultry and game Stocks, soups and sauces
Additional information
Security and safety
Criminal record check
Work conditions and physical capabilities
Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Standing for extended periods Bending, crouching, kneeling
Own tools/equipment
Tools
Personal suitability
Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player
Benefits
Health benefits
Dental plan Disability benefits Health care plan Vision care benefits
Financial benefits
Gratuities
Other Benefits
Learning/training paid by employer On-site amenities On-site housing options Team building opportunities Wellness program
Not the right fit? Search for chef de partie jobs in Whistler, British Columbia, Canada
About Wild Blue Restaurant + Bar
Noted as "Whistler's Hottest New Restaurant" by Vancouver Magazine, Wild Blue Restaurant + Bar focuses on elevated Pacific Northwest cuisine, sustainable seafood, and local ingredients. Wild Blue is the creation of a trifecta of talent, not often seen under one roof.
The partners at the forefront of Wild Blue include:
Neil Henderson, Partner and Restaurant Director A 30-year Whistler local, Henderson is the former restaurant director and sommelier of Araxi Restaurant. While at the helm, Neil was awarded with Vancouver Magazine’s prestigious Premier Crew award in 2012, and Araxi was voted Best Whistler Restaurant for over 10 years. In addition to his responsibilities at Araxi, he also oversaw the creation, 2015 opening, and operation of Bar Oso and The Cellar by Araxi.
Chef Alex Chen, Partner Alex Chen is currently executive chef at Boulevard Restaurant and adds this partnership to his existing role. Chen, with a long list of accolades to his name, is best known as the winner of Iron Chef, Bocuse D’or, and Gold Medal Plates. He was also recognized as Chef of the Year by Vancouver Magazine in 2018.
Jack Evrensel, Partner Founder and former operator of the award-winning Toptable Group, Evrensel is a veteran industry leader. He was inducted into the BC Restaurant Hall of fame in 2007 and was awarded the Vancouver Magazine Lifetime Achievement Award by Vancouver Magazine in 2011. In addition to Toptable Group, Jack also founded and successfully operated several businesses in Whistler and Vancouver.
Situated in the heart of the pedestrian-friendly Whistler village, Wild Blue Restaurant + Bar is located at 4005 Whistler Way. It is adjacent to the Aava Hotel and across from the Whistler Conference Centre in its own stand-alone building with dedicated parking. The restaurant boasts seating for 150 guests indoors, plus a private dining room, raw bar, and open kitchen, as well as an expansive lounge and cocktail bar.
Similar Jobs
chef de partie
Top Benefits
About the role
Overview
Languages
English
Education
Other trades certificate or diploma or equivalent experience
Experience
2 years to less than 3 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Work site environment
Hot
Work setting
Formal dining room Staff accommodation available Restaurant Bar
Responsibilities
Tasks
Maintain records of food costs, consumption, sales and inventory Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Instruct cooks in preparation, cooking, garnishing and presentation of food Prepare and cook complete meals and specialty foods for events such as banquets Supervise cooks and other kitchen staff Prepare and cook food on a regular basis, or for special guests or functions Prepare and cook meals or specialty foods Requisition food and kitchen supplies Train staff in preparation, cooking and handling of food
Supervision
3-4 people
Credentials
Certificates, licences, memberships, and courses
Cook Trade Certification Safe Food Handling certificate Workplace Hazardous Materials Information System (WHMIS) Certificate Food Safety Certificate
Experience and specialization
Cuisine specialties
French Italian cuisine Japanese cuisine
Food specialties
Bakery goods and desserts Cold kitchen Eggs and dairy Fish and seafood Meat, poultry and game Stocks, soups and sauces
Additional information
Security and safety
Criminal record check
Work conditions and physical capabilities
Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Standing for extended periods Bending, crouching, kneeling
Own tools/equipment
Tools
Personal suitability
Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player
Benefits
Health benefits
Dental plan Disability benefits Health care plan Vision care benefits
Financial benefits
Gratuities
Other Benefits
Learning/training paid by employer On-site amenities On-site housing options Team building opportunities Wellness program
Not the right fit? Search for chef de partie jobs in Whistler, British Columbia, Canada
About Wild Blue Restaurant + Bar
Noted as "Whistler's Hottest New Restaurant" by Vancouver Magazine, Wild Blue Restaurant + Bar focuses on elevated Pacific Northwest cuisine, sustainable seafood, and local ingredients. Wild Blue is the creation of a trifecta of talent, not often seen under one roof.
The partners at the forefront of Wild Blue include:
Neil Henderson, Partner and Restaurant Director A 30-year Whistler local, Henderson is the former restaurant director and sommelier of Araxi Restaurant. While at the helm, Neil was awarded with Vancouver Magazine’s prestigious Premier Crew award in 2012, and Araxi was voted Best Whistler Restaurant for over 10 years. In addition to his responsibilities at Araxi, he also oversaw the creation, 2015 opening, and operation of Bar Oso and The Cellar by Araxi.
Chef Alex Chen, Partner Alex Chen is currently executive chef at Boulevard Restaurant and adds this partnership to his existing role. Chen, with a long list of accolades to his name, is best known as the winner of Iron Chef, Bocuse D’or, and Gold Medal Plates. He was also recognized as Chef of the Year by Vancouver Magazine in 2018.
Jack Evrensel, Partner Founder and former operator of the award-winning Toptable Group, Evrensel is a veteran industry leader. He was inducted into the BC Restaurant Hall of fame in 2007 and was awarded the Vancouver Magazine Lifetime Achievement Award by Vancouver Magazine in 2011. In addition to Toptable Group, Jack also founded and successfully operated several businesses in Whistler and Vancouver.
Situated in the heart of the pedestrian-friendly Whistler village, Wild Blue Restaurant + Bar is located at 4005 Whistler Way. It is adjacent to the Aava Hotel and across from the Whistler Conference Centre in its own stand-alone building with dedicated parking. The restaurant boasts seating for 150 guests indoors, plus a private dining room, raw bar, and open kitchen, as well as an expansive lounge and cocktail bar.