chef de partie

Overview Languages English Education Other trades certificate or diploma or equivalent experience Experience 3 years to less than 5 years On site Work must be completed at the physical location. There is no option to work remotely. Work site environment Noisy Hot Work setting Formal dining room Restaurant Ranks of chefs Chef de partie Responsibilities Tasks Estimate amount and costs of supplies and food items Instruct cooks in preparation, cooking, garnishing and presentation of food Prepare and cook food on a regular basis, or for special guests or functions Prepare and cook meals or specialty foods Requisition food and kitchen supplies Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Train staff in preparation, cooking and handling of food Experience and specialization Cuisine specialties Canadian Food specialties Fish and seafood Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Physically demanding Attention to detail Standing for extended periods Personal suitability Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player Benefits Health benefits Dental plan Health care plan Paramedical services coverage Vision care benefits Other Benefits On-site housing options Other benefits Parking available

The Chef de Partie is responsible for preparing and cooking meals, including specialty dishes and items for guests with allergies. They also manage kitchen operations by estimating costs, requisitioning supplies, and training and hiring staff.

Candidates must have 3 to 5 years of experience and a trade certificate, diploma, or equivalent. Proficiency in English and expertise in Canadian and seafood cuisines are required.

• Health Benefits • Dental Plan • Health Care Plan • Paramedical Services Coverage • Vision Care Benefits • On-site Housing Options • Parking Available

• CookingPreferred

Identified from the job description. Confirm important requirements above.

• Food Preparation
• Cooking
• Garnishing
• Food Presentation
• Cost Estimation
• Staff Training
• Staff Recruitment
• Allergy Management
• Canadian Cuisine
• Seafood Specialization
• Kitchen Management
• Oral Communication

• Food & Beverage
• Hospitality
• Trades
• Management & Leadership

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Aug 29, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level