Chef de Partie - Benjamin

Gray Collection; Montreal (administrative region); On-site; CAD 52,000 - 68,000; Full time

Job summary

Restaurant Benjamin is seeking a Chef de Partie to oversee their designated kitchen station, ensuring preparation, cooking and plating meet the restaurant’s standards. You will contribute to smooth service and an exceptional guest experience.

The role requires a Diploma in Professional Cooking or equivalent experience, 2–3 years of kitchen work, and strong teamwork, organizational, and culinary skills. MAPAQ regulations compliance is essential.

Qualifications

• Diploma in Professional Cooking or equivalent experience.
• 2–3 years of kitchen experience, including Chef de Partie role preferred.
• Strong knowledge of culinary techniques.
• Ability to work efficiently under pressure.
• Team-oriented with excellent communication skills.
• Strong organizational skills and attention to detail.
• Passion for gastronomy and a commitment to excellence.

Responsibilities

• Prepare and organize food items for service.
• Oversee and manage your assigned station (grill, garde-manger, pastry, etc.).
• Cook and plate dishes according to restaurant standards.
• Maintain high quality, cleanliness, and consistency.
• Ensure compliance with MAPAQ food-safety standards.
• Collaborate with the Chef and kitchen team.
• Train and supervise line cooks and kitchen assistants.
• Assist with inventory management and waste control.
• Support smooth service operations in a fast-paced environment.

Skills

Organizational skills

Teamwork & communication

Culinary techniques

Under pressure performance

Education

Diploma in Professional Cooking

Job description

The Chef de Partie is responsible for the overall management of their assigned kitchen section. They prepare, cook, and plate dishes while ensuring compliance with Restaurant Benjamin’s quality, consistency, and presentation standards. The Chef de Partie plays a key role in the smooth operation of service and contributes to delivering an exceptional guest experience.

Key Responsibilities

• Prepare and organize food items for service.
• Oversee and manage their assigned station (e.g., grill, garde-manger, pastry, etc.).
• Cook and plate dishes according to restaurant standards.
• Maintain a high level of quality, cleanliness, and consistency.
• Ensure compliance with food safety, sanitation, and hygiene regulations (MAPAQ standards).
• Collaborate with the Chef and other team members.
• Train, mentor, and supervise line cooks and kitchen assistants.
• Participate in inventory management and waste control.
• Ensure smooth service operations in a fast-paced, high-pressure environment.

Qualifications

• Diploma in Professional Cooking or equivalent experience.
• Minimum of 2 to 3 years of kitchen experience, including experience as a Chef de Partie (considered an asset).
• Strong knowledge of culinary techniques.
• Ability to work efficiently under pressure.
• Team-oriented mindset with excellent communication skills.
• Strong organizational skills and attention to detail.
• Passion for gastronomy and a commitment to excellence.