Chef de partie

ELEM; Vancouver; On-site; CAD 42,000 - 66,000; Full time

Job summary

ELEM in Vancouver is seeking a Chef de Partie to lead culinary tasks in a fast-paced restaurant. You will supervise kitchen staff, assist with menu planning, and ensure consistent quality in food preparation and presentation.

Ideal candidates have 2–3 years of experience, an relevant trades certificate or diploma, and a Food Safety Certificate. The role requires on-site work and teamwork in a dynamic, customer-focused setting.

Qualifications

• 2 years to less than 3 years of experience in a kitchen role.
• Food Safety Certificate or equivalent credential.

Responsibilities

• Estimate amounts and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• Demonstrate new cooking techniques and equipment to staff.
• Supervise activities of chefs, cooks and kitchen staff.
• Create new recipes and plan menus that meet quality standards.
• Instruct cooks in preparation, cooking, garnishing and presentation.

Skills

Food preparation

Staff supervision

Recipe development

Sanitation practices

Education

Other trades certificate or diploma

Job description

OVERVIEW

LANGUAGES

English

EDUCATION

• Other trades certificate or diploma

EXPERIENCE

• 2 years to less than 3 years

ON SITE

• Work must be completed at the physical location. There is no option to work remotely.

WORK SETTING

• Restaurant

RANKS OF CHEFS

• Chef de partie

RESPONSIBILITIES

TASKS

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Prepare and cook meals or specialty foods
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food

CREDENTIALS

CERTIFICATES, LICENCES, MEMBERSHIPS, AND COURSES

• Food Safety Certificate

EXPERIENCE AND SPECIALIZATION

CUISINE SPECIALTIES

• International

ADDITIONAL INFORMATION

TRANSPORTATION/TRAVEL INFORMATION

• Public transportation is available

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling