Evening Chef De Partie / Station Chef

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:

• Produce menu items to exact specifications on your assigned line station during high-volume evening services with precision, speed, and consistency.

• Execute detailed daily prep lists, ensuring all ingredients are washed, weighed, meticulously cut, and portioned.

• Prepare high-end components including precise stocks, delicate emulsions, mother sauces, and advanced garnishes.

• Maintain strict standards of kitchen sanitation, immaculate workspace organization, precise food rotation, and safe handling practices.

• 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

• Label, date, and properly rotate all food storage containers in coolers to comply with local food safety regulations.

Education and Experience Requirements:

• Minimum 3 years professional kitchen experience in a high-volume, upscale casual, or fine dining kitchen setting.

• 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.

• Ability to perform uniform culinary cuts (e.g., julienne, brunoise) rapidly with minimal waste.

• Understanding of flavour profiles and the ability to replicate complex recipes identically every time.

• Confidence cooking in different stations of the kitchen

• Excellent verbal communication and active listening skills

Physical Requirements:

• Ability to stand, walk, bend, and move constantly for shifts lasting 8 to 10 hours.

• Ability to lift and carry hot kitchen objects or raw ingredients weighing up to 50 lbs (23 kg).

• Capacity to work long hours safely in tight spaces exposed to high-heat grills and ovens

The Right Candidate possesses the following Mindset:

• 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.

• Drive to experiment, collaborate, and contribute ideas to new dishes.

• Eagerness for teamwork, collaboration, and uplifting those around you.

• Enthusiasm to give, receive, and implement constructive feedback with peers and leadership.

• Passion for local Canadian food and sustainable sourcing.

• Positivity, innate optimism, and a strong problem-solving attitude.

• Commitment to lifetime learning and mastering the culinary craft.

Schedule & Availability

• Shift Times: 1:30 PM – 11:30 PM (Weekdays) | 2:30 PM – 12:30 AM (Friday & Saturday)

• Work-Life Balance: 4-5 day workweek depending on business levels (38 to 44 hours per week)

• Availability: Willing to work evenings and weekends. We are closed Sundays!