Key Activities Reporting to the Executive Sous Chef, the Chef de Partie is responsible to oversee the preparation, cooking and presentation of meals for banquets and for our restaurant 1 ELGIN in accordance with accepted standards of quality.

Duties include directing culinarians in their section in preparing, cooking, and presenting culinary dishes; enforcing health and hygiene standards; and trouble-shooting any problems that may arise.

The incumbent will work closely with the Executive Chef and the Executive Sous Chef to ensure the kitchen is running smoothly and efficiently.

Skill Requirements Minimum of five (5) years of proven experience in a senior cook role; Red Seal and Culinary Arts Diploma is required; Certified Chef de Cuisine designation preferred; Experienced in International Cuisine; In-depth experience in all areas of cooking (pastry, fish, meat & vegetable preparation); Experience leading a large team,



Excellent communication and leadership skills; proven ability to teach others; Physical work will be required; Must be able to lift up to 50 lbs on a regular basis; Must be able to push/pull carts weighing up to 100lbs; Must be able to stand & exert well-paced mobility for up to 12 hours; Good organizational skills and initiative; Creative and enthusiastic; Available to work an irregular schedule (Afternoons, evenings, weekends and holidays); Extensive knowledge of current cooking trends; Ability to work under pressure in a very busy workplace; Ability to communicate orally in both official languages would be an asset. A past record of satisfactory attendance and punctuality is a requirement.* *Regular attendance at work is an expectation of employment and an essential part of every job.

📌 CHEF DE PARTIE (Ottawa)
🏢 National Arts Centre
📍 Ottawa