Demi Chef de Partie

Under the direct supervision of the Executive Chef or Sous Chef, this position is responsible for the execution of menu item production, maintaining all company standards and thorough adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all team members. Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports the company’s learning environment while establishing a safe and welcoming work environment for all team members.

Supports the Chef de Partie with prep, cooking, and presentation of menu items; follows standardized recipes Completes station mise en place as directed, ensuring ingredients, garnishes, and tools are prepared and organized Assists with basic cooking tasks, including portioning, assembling dishes, and maintaining pace during service Maintains cleanliness of equipment and work areas, following all health and safety procedures Receives stock and assists with labeling, dating, storing, and rotating products Provides backup coverage for the station when the Chef de Partie is absent or during peak periods Assists with month‑end inventory by completing counts and reporting usage as directed Attends culinary meetings as required Liaises and communicates effectively with all appropriate operational departments Develops and cultivates strong working relationships with guests, ownership, and team members Ensures compliance with licensing laws, health and safety, and other statutory regulations Performs other duties as assigned or directed Education and Qualifications High School Diploma; Culinary education an asset Must be available to work a flexible schedule including evenings, weekends and holidays Minimum 2 years of culinary experience Red Seal certification through ITA or current enrollment in the program an asset Food Safety Certification Ability to successfully clear a criminal record check Ability to exceed internal and external customer expectations through timely, effective and service oriented communication Work Environment Considerations Regular kitchen environment, standing and walking for long periods of time, and non-traditional work hours