Posted yesterday
BOH Management - Chef de Partie
@ Chop Steakhouse & Bar
Edmonton, Alberta
Requirements summary:
- You will work closely with the Executive Chef and Sous Chef to deliver an outstanding guest experience, support training and help the kitchen achieve strong food quality and audit results.
- Rotate product using FIFO, label and date all items, and keep waste to a minimum.
- Follow all food safety, sanitation and allergen procedures in line with Alberta Health Services requirements and company policy.
- Support the restaurant's Health and Safety program and participate in required training.
Source and dates
Employer career site / ATS feed · dayforce-feed
- Employer posting date
- 2026-11-13
- First seen by our source
- 2026-11-14
- Source record updated
- 2026-11-14
These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.
Chop Steakhouse & Bar
Saved company profile
Historical company information from a saved The Jobs API profile (LinkedIn/Crunchbase fields). It is not live-verified; figures may have changed. Missing values remain unknown.
Rebuilding the house that steak built.
Full company description
For more than 18 years, Chop Steakhouse & Bar has been redefining the house that steak built. Guided by Executive Chef Stephen Clark, we combine expertly prepared cuts, signature cocktails, and warm, attentive service to create unforgettable dining experiences at 19 locations across Canada and the U.S. Because at Chop, it’s about more than steak—it’s about the people we serve.
- LinkedIn followers
- 5,353
- People associated on LinkedIn
- 734
- Reported office locations
- 1055 Canada Pl, Vancouver, British Columbia V6C 0C3, CA
- Other recorded names
- Chop Grill & Bar
- Chop Steakhouse & Bar
- Specialties
- Premium Casual Dining
- Hospitality
- Ethically Raised and Quality Ingredients
- and Food and Beverage
- Profile identifies a recruitment agency
- No
For more than 18 years, Chop Steakhouse & Bar has been redefining the house that steak built. Guided by Executive Chef Stephen Clark, we combine expertly prepared cuts, signature cocktails, and warm, attentive service to create unforgettable dining experiences at 19 locations across Canada and the U.S. Because at Chop, it’s about more than steak—it’s about the people we serve.
| Field | Value |
|---|---|
| Industry | Restaurants |
| Company size | 501-1,000 employees |
| Headquarters | Vancouver, British Columbia |
| Organization type | Privately Held |
| Year founded | 2006 |
| Specialties | Premium Casual DiningHospitalityEthically Raised and Quality Ingredientsand Food and Beverage |
| Open jobs on Jobsy | 139 |
| View page |
Position Summary
Chop Steakhouse & Bar is a modern Canadian steakhouse built on great steaks, fresh seafood and warm, genuine hospitality. The Chef de Partie owns a station in our kitchen and is accountable for every plate that leaves it. You will prepare, cook and present dishes to Chop recipes and specifications, keep your station organized and stocked, and lead the cooks working alongside you during service.
This is a hands-on leadership role for an experienced cook who takes pride in consistency, speed and food quality. You will work closely with the Executive Chef and Sous Chef to deliver an outstanding guest experience, support training and help the kitchen achieve strong food quality and audit results.
Key Responsibilities
Food Preparation and Service
Run an assigned station (grill, sauté, fry, garde manger or expo) through prep and service with speed and accuracy.
Prepare and cook all menu items to Chop recipes, portion standards and plate presentation guidelines.
Cook steaks and proteins to the correct temperature every time, using proper resting and holding procedures.
Taste, check and adjust food throughout service so every dish meets brand standards.
Communicate clearly with expo, servers and the line to keep tickets moving and timed correctly.
Station Management
Complete daily prep lists and ensure the station is fully set before each service.
Rotate product using FIFO, label and date all items, and keep waste to a minimum.
Monitor par levels and report shortages or ordering needs to the Sous Chef or Executive Chef.
Keep the station, equipment and walk-ins clean, organized and ready for inspection.
Leadership and Training
Train, coach and support line cooks and prep cooks on recipes, techniques and standards.
Step in to lead the line when the Sous Chef or Executive Chef is unavailable.
Model a positive, respectful and team-first attitude in the kitchen.
Give constructive feedback and share ideas for improving systems, menu execution and efficiency.
Health, Safety and Sanitation
Follow all food safety, sanitation and allergen procedures in line with Alberta Health Services requirements and company policy.
Record temperature logs and complete opening and closing checklists accurately.
Use knives and kitchen equipment safely and report hazards, injuries or maintenance issues right away.
Support the restaurant's Health and Safety program and participate in required training.
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