Chef De Partie

Formstack; Winnipeg; On-site; CAD 42,000 - 56,000; Full time

Job summary

Hargrave Street Market in Winnipeg is seeking a Chef de Partie to lead a busy tapas station, ensuring dishes meet recipes, portions and presentation standards.

You will coordinate plating, train junior team members, and maintain food safety, cleanliness, and efficient service in a fast-paced environment. Evening and weekend availability is required.

Qualifications

• Previous professional kitchen experience required; Chef de Partie or station lead valued.
• Strong cooking skills, mise en place, plating, portion control and station organization.
• Ability to manage multiple tapas orders in a fast-paced environment.
• Knowledge of food safety, sanitation, allergen awareness and cross-contamination prevention.
• Flexible to work evenings, weekends and holidays as needed.

Responsibilities

• Lead daily setup, preparation, cooking, and service for your station with consistency.
• Coordinate timing and plating of tapas and small plates for smooth service.
• Train and support line cooks and kitchen helpers at your station.
• Maintain high quality, temperatures, portions and presentation throughout service.
• Assist with receiving, inventory, waste reduction, and cost-conscious prep.

Skills

Cooking

Mise en place

Plating

Food safety

Teamwork

Communication

Problem solving

Inventory management

Cost awareness

Education

Food Handler certification

Job description

Hargrave Street Market, located in the heart of True North Square at 242 Hargrave Street, is looking for a dedicated and talented Chef de Partie to join our kitchen team,
bringing culinary expertise, attention to detail, and a passion for creating high-quality dishes in a dynamic, fast-paced environment.

What to be excited for in this role:

• Kitchen Operations & Food Preparation
  • Lead the daily setup, preparation, cooking, and service of your assigned kitchen section, ensuring all dishes meet the restaurant’s recipes, specifications, portion standards, and presentation requirements.
  • Prepare mise en place, follow prep lists, and ensure your station is fully stocked and service ready.
  • Coordinate the timing and plating of tapas and small plates to ensure consistency, accuracy, and smooth service.
  • Monitor food quality, freshness, cooking temperatures, portion control, and presentation throughout service.
  • Follow approved recipes and menu specifications while contributing ideas to improve dishes, preparation methods, and kitchen workflow.

Teamwork & Communication

• Guide and support line cooks, commis cooks, and kitchen helpers assigned to your station.
• Demonstrate proper cooking techniques and reinforce safe, efficient work practices.
• Communicate effectively with the Chef de Cuisine, Sous Chef, and other kitchen stations regarding ticket flow, special requests, shortages, and service priorities.
• Contribute to a positive, professional, and collaborative kitchen culture.
• Food Safety & Sanitation
  • Follow all food safety, sanitation, allergen management, safe storage, date labelling, stock rotation, and cross-contamination prevention procedures.
  • Handle dietary restrictions and allergy requests with care, confirming any unclear instructions with a supervisor before preparing or serving food.
  • Maintain a clean, organized, and properly stocked workstation.
  • Ensure all kitchen equipment, tools, and utensils are cleaned, maintained, and stored correctly.
  • Complete all opening, closing, cleaning, and station handover duties to established standards.

Inventory & Cost Control

• Assist with receiving, inspecting, storing, and rotating deliveries, promptly reporting quality concerns and inventory shortages.
• Support inventory counts, preparation planning, portion control, and waste reduction initiatives.
• Use ingredients responsibly and follow cost-conscious preparation practices to help achieve food-cost and operational targets.

What we need from you:

• Previous professional kitchen experience is required; experience as a Chef de Partie or in a station leadership role is preferred.
• Strong cooking skills and knowledge of mise en place, service execution, plating, portion control, and kitchen organization.
• Ability to maintain high standards of quality and consistency while managing multiple tapas orders in a fast-paced environment.
• Knowledge of food safety, sanitation, safe food storage, allergen awareness, and cross-contamination prevention.
• Food Handler certification, or willingness to obtain certification as required by applicable regulations and company policy.
• Strong communication, teamwork, organizational, and problem-solving skills.
• Ability to coach, support, and work collaboratively with junior kitchen team members.
• Understanding of inventory management, product rotation, food waste reduction, and cost-conscious preparation.
• Flexibility to work evenings, weekends, and holidays based on restaurant operational needs.
• Ability to stand for extended periods and perform the physical duties associated with restaurant and event service.
• Positive attitude, professional appearance, and commitment to delivering outstanding guest experiences.
• Excellent teamwork, organization, and multitasking skills, with the ability to work in a fast-paced environment.

Accommodations are available upon request throughout all aspects of the selection process. Candidates requiring accommodations may contact, in confidence, [e-mail]