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):
Is required to embrace and promote all L’Abattoir cultural and behavioural values.
Is responsible for the productive production of all items (to standard) required to run their station each day and night.
Is capable of successfully executing their station during meal periods as required.
Maintains full working knowledge of their station, its contents (mise en place) and items required for a successful service at all times.
Ensures mise en place is properly rotated and produced in quantities deemed acceptable by the Chef de Cuisine/Sous Chef(s).
Works in complete compliance with Vancouver Health Authority,



WorkSafeBC and WHMIS
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.
Is proficient in all aspects of verbal and written English and communicates in a language that is professional at all times
Assists sous chefs with managing/mentoring junior chefs
Shows respect to their co-workers, supervisors and to themselves by behaving in a skilled manner at all times
Brings challenges and conflicts to their supervisors attention for solutions.
Accepts constructive criticism and acts on areas of improvement as identified by their supervisor.
Maintains their uniform in a presentable manner at all times.

Job Type: Full time

Pay: $42,500.00-$50,000.00 per year

Benefits:
Dental care
Extended health care
Paid time off

Work Location: In person

📌 Line Cook/chef De Partie Vancouver
🏢 L'Abattoir Restaurant
📍 Vancouver