Agricola Street Brasserie | RCR Hospitality Group
Halifax, Nova Scotia

Great food. A great kitchen. An opportunity to grow.

Agricola Street Brasserie is looking for a talented, motivated culinary professional to join our kitchen leadership team.

Known for its vibrant atmosphere, thoughtfully prepared food, and lively neighbourhood setting, The Brass has established itself as one of Halifax's favourite dining destinations.

We're looking for someone who genuinely loves cooking, takes pride in their craft, and is ready to take the next step in their culinary career.

This is a hands-on leadership position, working directly with our Chef to deliver consistently excellent food while helping guide and develop the kitchen team.

The Opportunity

As our Senior Chef de Partie / Junior Sous Chef, you'll play an important role in the day-to-day success of the kitchen.

You'll be involved in daily preparation, leading service, maintaining quality standards, and supporting the development of fellow cooks. You'll also have the opportunity to contribute ideas, explore seasonal ingredients, and participate in menu development.

Your responsibilities will include:

- Leading by example during preparation and service.
- Working closely with the Chef to ensure smooth, efficient kitchen operations.
- Maintaining consistency in food quality, presentation, and execution.
- Helping train, mentor, and support junior cooks.
- Overseeing kitchen organization, product rotation, and food safety standards.
- Supporting inventory management, portion control, and waste reduction.
- Contributing to daily features, seasonal menus, and new dishes.
- Helping foster a positive, collaborative, and professional kitchen environment.
- Taking on additional leadership responsibilities as needed.

What We're Looking For





We're interested in someone with strong fundamentals, a positive attitude, and a genuine passion for cooking.

Ideally, you'll bring:

- 4–5 years of professional kitchen experience, preferably in a quality, high-volume restaurant.
- Experience as a Chef de Partie, Senior Line Cook, Junior Sous Chef, or Sous Chef.
- Strong cooking fundamentals, excellent knife skills, and confidence across multiple stations.
- An appreciation for fresh ingredients, proper technique, and thoughtful presentation.
- The ability to stay organized and composed through a busy service.
- Natural leadership skills and a willingness to share knowledge.
- A team-first attitude, strong work ethic, and attention to detail.

We're equally interested in an experienced Chef de Partie ready to advance or an established Sous Chef who enjoys being actively involved in cooking and service.

Why Join The Brass?

At Agricola Street Brasserie, we believe a great restaurant starts with a excellent team.

We offer:

- A meaningful leadership role in an established Halifax restaurant.
- The opportunity to work with quality ingredients and a diverse, evolving menu.
- Creative input and involvement in menu development.
- A supportive, professional kitchen environment.
- Opportunities for continued growth within RCR Hospitality Group.
- Competitive compensation based on experience.

Let's Talk

If you're passionate about cooking, enjoy the energy of a busy restaurant, and are looking for a position where your skills and ideas will be valued, we'd love to hear from you.

Apply with your résumé and tell us a little about yourself.

Job Types: Full-time, Permanent

Pay: $40,000.00-$60,000.00 per year

Benefits:

- Dental care
- Extended health care

Ability to commute/relocate:

- Halifax, NS B3K 4E4: reliably commute or plan to relocate before starting work (required)

Work Location: In person

📌 Senior Chef de Partie / Junior Sous Chef (North End)
🏢 CUT Steakhouse and Shuck Seafood & Raw Bar
📍 North End