Chef de Partie , Mystic- New Open

Auberge du Pommier; Halifax; On-site; CAD 40,000 - 55,000; Full time

Job summary

Auberge du Pommier is hiring a Chef de Partie (CDP) for their new waterfront restaurant in Halifax. The role requires a passion for food, teamwork, and the ability to maintain high standards in a fast-paced environment. Join a dedicated team focused on exceptional culinary experiences.

Benefits

Gratuity Sharing

Discounted Gym Membership

50% Dining Discount

Employee Referral Program

Training and Development Opportunities

Health, Dental and Vision Benefits

Qualifications

• 3+ years cooking experience in a fast-paced restaurant.
• Ability to take direction and work calmly under pressure.

Responsibilities

• Perform delegated tasks from Sous Chef, Chef and/or General Manager.
• Maintain a prep list of station duties.
• Clean food prep areas and adhere to sanitation guidelines.

Skills

Team Work

Initiative

Cleanliness

Knife Handling

Education

Culinary Diploma / Degree

Job description

Opening soon on the Halifax waterfront in the new Queen’s Marque district, Mystic will explore the natural landscape of Canada with a focus on our Maritime provinces. Here, our Chefs are passionate about showcasing the region’s most exceptional fish, flora and fauna—sourced within a 100km radius—curating an authentic expression of time and place.

Exuding professional grace, expertise and warmth at every opportunity, our team will work together to forge an honest connection between the kitchen and the table. Taking a genuine and down-to-earth approach to hospitality, Front of House staff intuitively adapt to the unique needs of each guest and ensure everybody leaves feeling that their experience was well worth the journey.

What's in it for you?

• Gratuity Sharing
• Discounted gym membership and Employee Assistance Program
• 50% Dining Discount for all Freehandlocations
• Employee Referral Program
• Training and development opportunities
• Access to Health, Dental and Visions benefits with Enhanced Mental Health Coverage

Job Description

Our CDP's show inspired quality in all of their work. Their passion for food and cooking is infectious and they have a desire to serve the best every time. They show initiative, team work, walk with a "snap in their step" and with a sense of mission. Cleanliness is maintained throughout service and they gladly honour guest special requests.

The Day to Day :

• Perform delegated tasks from Sous Chef, Chef and / or General Manager
• Day to day food preparation of the restaurant according to Freehandstandards
• Follow recipes, portion controls and presentation specification as set by the restaurant
• Maintain a prep list of station duties
• Follow the FIFO method to maximize freshness
• Assist in food inventory and control
• Assist in properly receiving and storing delivered items
• Clean food prep areas, equipment, utensils and strictly adhere to sanitation, food safety, and hygiene guidelines
• Strictly adhere to WHMIS and MSDS guidelines
• Other duties or responsibilities as assigned or required

Qualifications

• 3+ years cooking experience in a fast-paced restaurant
• Culinary diploma / degree is an asset
• An understanding of professional cooking and knife handling skills
• Ability to take direction and work calmly and effectively under pressure
• Able to spend 100% of the time standing

Additional Information

Freehand's Diversity Commitment

At Freehand Hospitality, we are committed to treating every employee with dignity and respect. We strive to be fair and just, and create working environments where our employees can be at their best.