line cook/chef de partie

L'Abattoir Restaurant requires a full time Line Cook/Chef de Partie.

This is an opportunity to join an established, driven and passionate kitchen team working in one of Canada's most acclaimed restaurants.

The successful candidate will:

1. Minimum of 2 years kitchen experience
2. Valid food safe certificate
3. Available to work days, evenings, weekends and holidays
4. Must be able to stand for extended periods of time
5. Must be able to lift 50 lbs
6. Should have a basic understanding of classic and contemporary cooking techniques
7. Have a positive/can do attitude
8. Be reliable, hard working and able to work effectively as part of a team

Job Description - Chef de Partie

Responsible to Sous Chef(s), Chef de Cuisine, Executive Chef.

A Chef de Partie at L’Abattoir Restaurant is a front line culinary team member responsible for the productive operation of their culinary department and team members under their jurisdiction (demi-chef de partie, commis chef). A Chef de Partie works with the kitchen management team and their co-workers to ensure that they are working to create the best possible overall product at all times.

The Chef de Partie (CDP):

1. Is required to embrace and promote all L’Abattoir cultural and behavioural values.
2. Is responsible for the efficient production of all items (to standard) required to run their station each day and night.
3. Is capable of successfully executing their station during meal periods as required.
4. Maintains full working knowledge of their station, its contents (mise en place) and items required for a successful service at all times.
5. Ensures mise en place is properly rotated and produced in quantities deemed acceptable by the Chef de Cuisine/Sous Chef(s).
6. Works in complete compliance with Vancouver Health Authority, WorkSafeBC and WHMIS.
7. Is responsible for ensuring all ingredients/supplies required to execute the menu are available to them by communicating to the Sous Chef(s) in a timely manner.
8. Is proficient in all aspects of verbal and written English and communicates in a language that is professional at all times.
9. Assists sous chefs with managing/mentoring junior chefs.
10. Shows respect to their co-workers, supervisors and to themselves by behaving in a professional manner at all times.
11. Brings challenges and conflicts to their supervisors attention for solutions.
12. Accepts constructive criticism and acts on areas of improvement as identified by their supervisor.
13. Maintains their uniform in a presentable manner at all times.