Chef de Partie | Hunter Gather Eatery and Taphouse | Full Time | Whistler BC | Fall 2026

At Whistler Cooks, “We love feeding people” isn’t just a tagline — it’s the principle that drives everything we do. It’s the essential ingredient behind every service model we deliver, wherever and whenever we serve. On any given day, our team may be executing a refined plated wedding reception through our Catering division, slow-smoking a feast at Hunter Gather, passing canapés in a world-class gallery, delivering chef-driven, ingredient-forward dining at Mile One, fuelling the community’s daily ritual at Cranked, serving the campus community at Routes Eatery at Capilano University Squamish, or providing elevated clubhouse dining at Fescues at Big Sky Golf Course in Pemberton.

Across every concept — from destination catering to casual dining — our focus remains consistent: execution rooted in experience, strong culinary leadership, and genuine hospitality that reflects the character of the Sea to Sky corridor.

Join our team and LIVE | WORK | LEARN in Whistler.

Start Date: Immediately

Starting Wage: $33-38 / hour including tips

Staff Housing Available

In this role:

You will work at Hunter Gather Eatery & Taphouse.

The Sous Chef will lead from within the culinary team to produce and oversee all food production for daily service for Hunter Gather business in either the onsite or production role; working in a leadership role alongside the Restaurant Chef to plan service and run the line.

Specific Tasks Include:

Operations

• Abides by all health and sanitation rules and regulations as outlined in the training manual.
• Uphold all hygiene and sanitary regulations and be clean and presentable at all times (i.e. report to duty punctually wearing a clean and correct uniform and safety shoes).
• Ensure a safe work environment for yourself and your co-workers by upholding the safety rules.
• Ensure that all equipment in the kitchen is clean and in good working condition before use.
• Plan and manage daily prep lists.
• Lead the kitchen team during service kitchen.
• Ensure the quality of food is outstanding each and every time and that items are produced quickly and efficiently with pride and attention to detail.
• Order food from suppliers.
• Ensure par level stocks are met/adjusted each day.
• Control waste and spoilage.
• Supervise kitchen team.
• Assist the kitchen steward/dishwasher by cleaning kitchen equipment.
• Ensure all opening and closing assignments are performed.
• Focus on speed and efficiency.
• Lead with Staff training, ensure staff compliance with food safety plans and hygiene systems.
• Verify that kitchen staff is versed in all recipe and portion servings correctly according to menu specifications prior to producing menus.
• Participate in monthly inventory.

Communication

• Reports to executive chef, head chef, other sous chef.
• Inform executive chef, head chef, other sous chef of any malfunctioning kitchen equipment right away.
• Inform executive chef, head chef, other sous chef of any food safety issue immediately.
• Inform executive chef, head chef, other sous chef if food stocks are getting low.
• Inform executive chef, head chef, other sous chef of any potential missed deadlines.

Service and Events

• Provide fast, friendly and efficient guest service and respond quickly to the customers' requests.
• Demonstrate professionalism both on and off duty.
• Answer any guest questions to the best of your abilities or refer to the executive chef, sous chef or service supervisor.
• Be able to work alone or as part of a team at offsite locations.

Project Specific

• Perform additional duties as required by the executive chef, restaurant chef and director of operations

Minimum Job Requirements/ Experience:

• Minimum 5 years experience working in a professional kitchen as chef de partie or line cook.
• Culinary related school certificate an asset.
• Red Seal or international equivalent or equivalent experience
• Food safe level 1

Knowledge/Skills:

• Extensive food and safety knowledge.
• Professional knife handling skills.
• Understanding of regional health and sanitation laws.
• Understanding of essential kitchen equipment usage and maintenance.
• Clear verbal communication skills.
• Ability to work in a high energy and demanding environment.
• Team player with ability to give and take direction.
• Able to stand and exert fast-paced mobility for entire shift.
• Able to frequently lift and carry food, beverage and other items greater than 35 pounds, able to transport up to 70 pounds regularly

Staff Perks:

• Discounts across all Whistler Cooks venues.
• Free hearty meal during shifts.
• Extended health benefits for full-time staff after six months.

At Whistler Cooks, we believe in the power of diversity and inclusion to foster a welcoming workplace culture, learning, and success. We welcome individuals from all walks of life, backgrounds, and experiences to join our dynamic team and offer mentorship, coaching and training tailored to young workers.