A Chef de Partie at L’Abattoir Restaurant is a front line culinary team member responsible for the productive operation of their culinary department and team members under their jurisdiction (demi-chef de partie, commis chef). A Chef de Partie works with the kitchen management team and their co-workers to ensure that they are working to create the best possible overall product at all times.
The Chef de Partie (CDP):
- Is required to embrace and promote all L’Abattoir cultural and behavioural values.
- Is responsible for the efficient production of all items (to standard) required to run their station each day and night.
- Is capable of successfully executing their station during meal periods as required.
- Maintains full working knowledge of their station, its contents (mise en place) and items required for a successful service at all times.
- Ensures mise en place is properly rotated and produced in quantities deemed acceptable by the Chef de Cuisine/Sous Chef(s).
- Works in complete compliance with Vancouver Health Authority, WorkSafeBC and WHMIS
- Is responsible for ensuring all ingredients/supplies required to execute the menu are available to them by communicating to the Sous Chef(s) in a timely manner.
- Is proficient in all aspects of verbal and written English and communicates in a language that is professional at all times
- Assists sous chefs with managing/mentoring junior chefs
- Shows respect to their co-workers, supervisors and to themselves by behaving in a professional manner at all times
- Brings challenges and conflicts to their supervisors attention for solutions.
- Accepts constructive criticism and acts on areas of improvement as identified by their supervisor.
- Maintains their uniform in a presentable manner at all times.
Job Type: Full-time
Pay: $42,500.00-$50,000.00 per year
Benefits:
- Dental care
- Extended health care
- Paid time off
Work Location: In person
