WHY WORK FOR HILTON WHISTLER RESORT & SPA?

At Hilton Whistler Resort & Spa we’re passionate about creating exceptional guest experiences. Not just through outstanding service, but by creating heartfelt experiences that guests will remember long after their stay. We believe that when our team members thrive, so does our hospitality. That’s why we foster a workplace where growth, inclusion and recognition are a part of everyday life. Join a team where your passion for the culinary arts is valued, your ideas are heard, and your career can flourish.

As a Chef de Partie, you will receive the following benefits:

• Life & Leisure Program – Incentive paid out every day that you work!
• Gratuities in addition to hourly wage
• Extended Health Benefit Plan
• Retirement Savings Programs
• Complimentary Meals
• Free On-Site Staff Parking
• 50% Discount at Cinnamon Bear Restaurant
• Participate in Hilton’s Team Member Travel Program
• Educational Assistance Program - Take courses that will assist with your career development

 Purpose:

The Chef de Partie is serving in a supervisorial role under the primary direction of the Executive Chef and/or Sous Chefs when Executive Chef/Sous Chef is absent they are in command of the line service staff. The Chef De Partie ensures the successful daily operations of the culinary team. Overseeing the service aspect of food production, they ensure proper preparation techniques and quantities for functions and daily service. 

Qualifications:

• 3 Years Experience within the Culinary field
• Complete understanding of meat and fish butchery
• Formal culinary education (Diploma/Certificate) strongly encouraged 
• Red seal qualification or international equivalent
• Knowledgeable and able to demonstrate a good understanding of inventory control and ordering
• Ability to troubleshoot potential issues that may arise in the kitchen 
• Must supply own knives and have excellent knife handling skills
• Team leader and possess the ability to guide and encourage less senior team members
• Able to work in any stations within the kitchen and demonstrate excellent use of all equipment in the kitchen
• Must use proper preparation techniques and ensure the team prepares adequate quantities for successful execution of daily service in their assigned section.
• Must be creative and passionate about the culinary arts with the ability to learn and adapt new techniques and styles as instructed 
• Must be available for shift work
• Ability to work well under pressure in a fast-paced environment
• Excellent communication skills are required.   
• Ability to lead by example and motivate team members 
• Level 1 Food Safe Certification required
• Level 2 Food Safe Certification an asset
• First aid an asset