Chef de Partie

Under the direct supervision of the Executive Chef or Sous Chef, this position is responsible for the execution of menu item production, maintaining all company and brand standards and thorough adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all team members. Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports the company’s learning environment while establishing a safe and welcoming work environment for all team members. Key Accountabilities * Prepares, pre-cooks, cooks and presents menu items in a timely fashion; follows standardized recipes * Prepares mis en place (setting in place) of foods, garnishes, sauces, dishes, cutlery and other products as required for high volume production * Cleans kitchen equipment after use according to health and safety policies and procedures * Receives stock from receiving operations, labels, dates, stores and rotates in appropriate storage areas * Assists with month end inventories as directed * Attends culinary meetings as required * Liaises and communicates effectively with all appropriate operational departments * Develops and cultivates strong working relationships with all stakeholders: guests, ownership and team members * Ensures compliance with licensing laws, health and safety and other statutory regulations * Performs other duties as assigned or directed Education and Qualifications * High School Diploma; Culinary education an asset * Minimum 3 years of culinary experience * Red Seal certification through ITA or current enrollment in the program an asset * Food Safety Certification * Ability to successfully clear a criminal record check * Must be available to work evenings and weekend shifts * Ability to exceed internal and external customer expectations through timely, effective and service oriented communication Work Environment Considerations * Regular kitchen environment, standing and walking for long periods of time, and non-traditional work hours Our Companies are committed to fostering a diverse, equitable, and inclusive workplace and welcome applications from all qualified candidates. Accommodation is available throughout the recruitment and selection process. Candidates requiring accommodation are encouraged to advise us at any stage of the process. We thank all applicants for their interest; however, only those selected for further consideration will be contacted.

The Chef de Partie is responsible for the preparation and presentation of menu items while maintaining strict adherence to safety and hygiene standards. They also manage kitchen stock, assist with inventories, and foster a collaborative environment among team members.

Candidates must have a high school diploma and at least 3 years of culinary experience, with culinary education and Red Seal certification considered assets. A valid Food Safety Certification and the ability to pass a criminal record check are required.

• Customer servicePreferred
• Food safetyPreferred
• CommunicationPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Menu item production
• Food preparation
• Culinary techniques
• Kitchen equipment maintenance
• Inventory management
• Food safety
• Hygiene standards
• Team leadership
• Communication
• Stock rotation
• Recipe adherence
• Garnishing
• Sauce preparation
• Customer service
• High Volume Production
• Workplace Inclusivity
• Food Safety Certification
• Red Seal Certification
• Culinary Education
• Customer Service
• Mise En Place
• Operations
• Recipes

• Hospitality
• Food & Beverage
• Trades
• Chef De Partie
• Chef
• Chefs
• Chefs and Head Cooks

Minimum education

High school

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week