Senior Chef de Partie

The Union Club of British Columbia is seeking an experienced Senior Chef de Partie to join its culinary team in Victoria, British Columbia.

Reporting to the Executive Chef, Executive Sous Chef or Sous Chef, the Senior Chef de Partie prepares and cooks meals, coordinates food preparation and kitchen production for assigned stations, and supervises approximately two to three cooks during assigned shifts.

This is a hands-on culinary position combining direct food preparation and cooking with responsibility for directing cooks, coordinating production and maintaining established food-quality, presentation and safety standards.

1. Prepare and cook complete meals, individual dishes and menu items according to established recipes, preparation methods, portion specifications and presentation standards.
2. Plan and coordinate food preparation and cooking activities for assigned kitchen stations according to production and service requirements.
3. Supervise and coordinate the activities of approximately two to three cooks during assigned shifts.
4. Assign cooks to stations and preparation duties, communicate production priorities and adjust assignments according to service requirements.
5. Coordinate incoming orders and kitchen production to ensure meals are prepared accurately and efficiently and meet required service timing.
6. Monitor food quality, presentation, temperature, freshness, consistency and portion sizes throughout preparation and service.
7. Instruct and train cooks in food preparation, cooking techniques, garnishing, presentation, portioning and safe kitchen practices.
8. Coordinate with supervising chefs and service employees regarding dietary requirements, allergens, special requests and meal timing.
9. Respond to changing service volumes and production issues while maintaining established culinary standards.
10. Monitor preparation quantities, ingredient usage and production levels to minimize waste and overproduction.
11. Maintain a clean, sanitary, organized and safe kitchen and ensure cooks follow established food-safety, sanitation, food-storage and workplace-safety procedures.

1. Completion of secondary school.
2. Minimum three years of professional culinary experience preparing and cooking meals and individual dishes in a commercial or professional kitchen.
3. Cook’s trade certification or an equivalent combination of relevant culinary credentials, training and professional experience.
4. Experience as a Chef de Partie, senior cook, station chef or in a comparable culinary position involving responsibility for a kitchen station and direction of other cooks.
5. Experience supervising, coordinating or training cooks or other culinary employees.
6. Strong knowledge of professional food preparation, cooking techniques, portioning, garnishing and presentation.
7. Knowledge of food safety, sanitation, food storage, allergen management, dietary requirements and cross-contamination prevention.
8. FOODSAFE certification or equivalent food-safety certification is required or must be obtained before commencing employment.
9. Red Seal certification is an asset.
10. Strong organizational, communication and time-management skills.
11. Ability to coordinate multiple production requirements during busy service periods while remaining actively involved in food preparation and cooking.
12. Ability to work evenings, weekends, holidays and variable shifts according to operational requirements.

1. Full-time employment of 32–40 hours per week.
2. Shifts may include evenings, weekends and holidays to support restaurant operations, banquets, member events and other Club functions.
3. Work involves extended periods of standing, bending, reaching and movement within a professional kitchen.
4. Duties involve the use of commercial ovens, grills, refrigeration equipment, knives and other professional cooking equipment.
5. Work may require lifting and carrying ingredients, food products, supplies and kitchen equipment associated with normal culinary operations.

Telephone: 250-384-1151