Full-Time AM Chef de Partie (Main Kitchen)

The Arbutus Club has been a landmark in Vancouver since 1964. Today, we are a modern recreation complex with first class food and beverage services. Our vast range of facilities and programs, coupled with unparalleled service, have earned us a reputation as one of Canada’s finest premier Private Clubs.

The Arbutus Club is seeking a skilled and motivated Full-Time AM Chef de Partie to oversee daily food preparation and production for the Bistro, grab-and-go offerings, banquets, and batch cooking.

Reporting to the Executive Chef and culinary leadership team, this hands-on morning position ensures timely production, consistent food quality, presentation, portion control, and food safety. Weekend and statutory holiday availability is required.

Why Join the Club?

·      Full-time position with morning shifts, including weekends and statutory holidays as required.

·      Work in a dynamic, multi-outlet culinary operation serving Bistro and banquet guests.

·      Work with a fun, diverse team committed to exceptional member service.

·      Be part of Canada’s leading private family Club! 

Duties & Responsibilities

·         Organize assigned production tasks, coordinate with the culinary team and support Bistro line service or staffing needs as business levels change.

·         Prepare breakfast baking, meats, pastries and other breakfast items on time for Bistro and banquet service; organize supplies for the following day.

·         Plan and prepare daily soup and coordinate lunch soup requirements for banquets.

·         Independently prepare approved grab-and-go items, ensuring attractive presentation, proper portions, accurate descriptions, safe temperatures and food rotation.

·         Prepare Bistro sauces, stocks, proteins, dressings and other batch-cooked components using standardized recipes; cool, label and store products safely.

·         Maintain food quality, freshness and consistency; monitor shortages, inventory and product needs, and communicate concerns to culinary management.

·         Organize assigned production tasks, coordinate with the culinary team and support Bistro line service or staffing needs as business levels change.

Requirements & Qualifications

·         Red Seal certification or equivalent professional culinary experience.

·         Strong à la carte cooking skills and ability to support the Bistro breakfast and lunch line during busy periods.

·         Experience supervising, directing or coordinating other cooks; strong organizational and time-management skills.

·         Knowledge of food safety, product rotation, quality control and waste reduction; ability to work independently and collaboratively.

·         Availability for morning shifts, weekends and statutory holidays as operationally required.