Chef de Partie

We are looking for a Chef de Partie to join our team! Do you have a passion for culinary excellence? The ability to lead a station while maintaining quality and consistency in a fast-paced environment? This is the perfect opportunity for you! We also offer top-of-market wages and excellent perks. Job Description As the Chef de Partie, you are responsible for leading your designated kitchen station while supporting the Executive Chef and culinary leadership team in delivering inspired and memorable dining experiences for our guests. You will achieve this by maintaining exceptional food quality, consistency, and presentation standards while ensuring efficient kitchen operations. You will play a key role in mentoring team members, managing production, and contributing to a culinary program that reflects the brand experience while supporting financial and operational goals. Key Focuses Leads and manages a designated kitchen station, ensuring all food is prepared and presented according to established recipes and brand standards. Assists the Executive Chef and Sous Chef with menu execution, ordering, inventory control, and daily production planning. Supervises and supports cooks and kitchen team members during service, ensuring efficient workflow and timely execution. Maintains the highest standards of food quality, consistency, portion control, and presentation. Ensures cleanliness and proper maintenance of all work areas, equipment, and utensils while adhering to Health and Safety SOPs and food safety standards. Maintains full knowledge of menu items, daily features, and promotions while contributing to menu development and continuous improvement initiatives. Supports the planning and execution of banquets, catering functions, and special events. Assists in training, coaching, and developing junior culinary team members to uphold operational standards and promote growth. Experience/Passions/Education Three to five years of progressive culinary experience in a hotel, restaurant, or resort environment. Previous experience as a Chef de Partie, Lead Cook, or equivalent supervisory culinary position preferred. Journeyman’s papers, Red Seal certification, or international equivalent preferred. Valid FoodSafe Certificate or Advanced (Level 2) Food Safety Certification preferred. Strong leadership, organizational, communication, and time-management skills. Passion for culinary excellence, team development, and delivering exceptional guest experiences. Amazing Perks Competitive wages and Health and Wellness benefit plan. Paid on-the-job training with additional learning opportunities. Growth and development opportunities, both personal and professional. Personal days: 5 per year after 90 days of continued full-time employment. Marriott Employee Travel program providing you with discounted room rates and food and beverage discounts at any of Marriott’s chain of hotels. Pomeroy Stay Travel Program. Food and Beverage discounts at the Botanicus Kitchen + Bar. Working Conditions This position may work day, afternoon, evening, weekend, and holiday shifts based on operational requirements. The role is set in a fast-paced, high-volume kitchen environment requiring continuous physical movement, the ability to stand for extended periods, lift up to 50 lbs., and manage multiple priorities during service periods. The Chef de Partie must be comfortable working independently and collaboratively while adapting to changing business demands and varying kitchen temperatures. At Westin, we understand each guest is unique; hence, we customize care and attention to create a personalized and distinctive experience. We believe in proactively meeting guest needs and not just reactively. We inspire associates to tap into their intuition to anticipate guest’s every desire. At Westin, we offer our guests countless opportunities to maintain their well-being while restoring a sense of control so that they leave feeling better than when they arrived. About Pomeroy Lodging Pomeroy Lodging is Western Canada’s leader in hospitality and lodging. Driven to meet every need, we own and operate a comprehensive range of hotels and resorts throughout the West. Our investment goes well beyond the walls of our hotels and the land we build on. Pomeroy Lodging is committed to investing heavily in our people, properties, and communities.

The Chef de Partie leads a designated kitchen station to ensure food quality, consistency, and presentation according to brand standards. They support the Executive Chef in menu execution, inventory management, and the mentoring of junior culinary staff.

Candidates need three to five years of progressive culinary experience in a hotel or resort setting, preferably in a supervisory role. Professional certifications such as Red Seal or FoodSafe are preferred.

• Health and Wellness benefit plan • Paid on-the-job training • Growth and development opportunities • Personal days • Marriott Employee Travel program • Pomeroy Stay Travel Program • Food and Beverage discounts

• Time managementPreferred
• LeadershipPreferred
• CommunicationPreferred

Identified from the job description. Confirm important requirements above.

• Culinary Excellence
• Kitchen Station Management
• Menu Execution
• Inventory Control
• Production Planning
• Team Supervision
• Portion Control
• Food Presentation
• Health and Safety Compliance
• Food Safety Standards
• Banqueting
• Catering
• Staff Training
• Time Management
• Communication
• Leadership

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

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Aug 30, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level