Jr. Chef De Partie-WINTER

Position: Jr. Chef De Partie-WINTER-Full Time
** WHAT’S IN IT FOR ME?
*** Enjoy complimentary and discounted access to Blue Mountain attractions for you and your family, including the Adventure Park, private beach, gondola, hiking, and preferred golf rates.
* Save on meals across resort restaurants and cafés, including Starbucks.
* Receive exclusive discounts at all Blue Mountain-owned retail stores.
* Work in an inclusive environment that values diversity, equity, and well-being, with access to free therapy and wellness resources.
* Join a vibrant team community with employee events all summer, including but not limited to Sunset Hikes, Under the Big Top, Ice Cream Day and more.
** SEASONAL-FULL TIME
**** 4 to 5 Shifts per week
**** WAGE-$ 21.69 Hour
**** START DATE-DECEMBER 7, 2026
**** WHAT WILL I BE DOING?
** The purpose of this role is to support the preparation and presentation of food within a specific outlet, following the direction of the Chef de Partie and kitchen leadership. They ensure consistency, quality, and cleanliness while developing their culinary skills and contributing to smooth kitchen operations.
* Follow recipes and instructions to prep and cook meals in large/small quantities.
* Ensure food sanitation, First in First Out (FIFO) and food storage.
* Learn, receive training and teach line staff to develop technique culinary skills.
* Prioritizing job duties and delegate tasks based on importance.
* Assist Chef de Partie, Sous Chef and Executive Chef with ordering
* Is aware of and is compliant with the standards and tactics of the business unit as directed by their leaders through training and coaching.
* Provides feedback to leadership that influences the planning for future seasons.
* Understands departmental service standards, is receptive of training and communication to create revolutionary guest experiences and achieve departmental goals.
* Skillfully uses available resources, training and communication channels to achieve a highly productive, efficient environment with minimal downtime that produces high quality product(s) and service(s).
** WHAT DO YOU NEED FROM ME?
*** 2-4 years’ experience in kitchen operations (preferred).
* Demonstrates a willingness to gain knowledge specific to their job area
* Receptive to feedback from leadership to further their own growth and expertise.
* While exceptions may apply, generally post secondary education an asset
* Responsible for general problem solving and decision making
* Standing for long periods of time