We are seeking a passionate, dedicated and experienced Chef De Partie to join our award-winning kitchen brigade. In this role, you will work directly with seasonal ingredients and master diverse culinary techniques. This is an exceptional opportunity for a career-minded cook to refine their skills in whole-animal utilization, farm-to table and wood-fire cooking.
Key Responsibilities of a Chef De Partie:
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Produce menu items to exact specifications on your assigned line station during high-volume evening services with precision, speed, and consistency.
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Execute detailed daily prep lists, ensuring all ingredients are washed, weighed, meticulously cut, and portioned.
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Prepare high-end components including precise stocks, delicate emulsions, mother sauces, and advanced garnishes.
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Maintain strict standards of kitchen sanitation, immaculate workspace organization, precise food rotation, and safe handling practices.
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Set up and fully stock the assigned kitchen station according to restaurant specifications before dinner service begins.
- Coordinate bill execution seamlessly with other stations to ensure multi-course tables are served concurrently and on time
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Label, date, and properly rotate all food storage containers in coolers to comply with local food safety regulations.
Education and Experience Requirements:
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Minimum 3 years professional kitchen experience in a high-volume, upscale casual, or fine dining kitchen setting.
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A diploma in culinary arts, Journeyman Certification, and/or Red Seal Certification in cooking are considered assets
Technical and Professional Skill Requirements:
- Ability to stay calm, organized, and focused under intense, fast-paced pressure.
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Ability to perform uniform culinary cuts (e.g., julienne, brunoise) rapidly with minimal waste.
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Understanding of flavour profiles and the ability to replicate complex recipes identically every time.
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Confidence cooking in different stations of the kitchen
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Excellent verbal communication and active listening skills
Physical Requirements:
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Ability to stand, walk, bend, and move constantly for shifts lasting 8 to 10 hours.
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Ability to lift and carry hot kitchen objects or raw ingredients weighing up to 50 lbs (23 kg).
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Capacity to work long hours safely in tight spaces exposed to high-heat grills and ovens
The Right Candidate possesses the following Mindset:
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Integrity to do the job right every single time, ensuring every task—from deep cleaning to final plating—is executed correctly without cutting corners, even when unsupervised.
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Drive to experiment, collaborate, and contribute ideas to new dishes.
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Eagerness for teamwork, collaboration, and uplifting those around you.
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Enthusiasm to give, receive, and implement constructive feedback with peers and leadership.
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Passion for local Canadian food and sustainable sourcing.
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Positivity, innate optimism, and a strong problem-solving attitude.
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Commitment to lifetime learning and mastering the culinary craft.
Schedule & Availability
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Shift Times: 1:30 PM – 11:30 PM (Weekdays) | 2:30 PM – 12:30 AM (Friday & Saturday)
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Work-Life Balance: 4-5 day workweek depending on business levels (38 to 44 hours per week)
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Availability: Willing to work evenings and weekends. We are closed Sundays!
