Première détection par notre source: il y a 29 jours
Evening Chef De Partie / Station Chef
@ Rge Rd
Edmonton, Alberta
En bref
Rge Rd is hiring a full-time Chef de Partie for its evening kitchen brigade, running the assigned line station during high-volume dinner services. The work covers prep lists, sauces and stocks, station setup and food safety, with 38 to 44 hours a week across 4 to 5 days including evenings and weekends. Three years of professional kitchen experience in a busy restaurant is required.
Responsabilités :
- Produce menu items on an assigned station during evening service
- Execute daily prep lists and prepare stocks, sauces and garnishes
- Set up and stock the station before dinner service
- Maintain sanitation, food rotation and labelling standards
- Coordinate with other stations to serve multi-course tables on time
Résumé des exigences :
- Minimum 3 years professional kitchen experience in high-volume or fine dining
- Culinary diploma, Journeyman or Red Seal considered assets
- Ability to work calmly under intense pressure
- Uniform knife cuts performed quickly with minimal waste
- Confidence cooking on different stations
Outils et compétences
Source et dates
Type de source non vérifié · pushoperations
- Date publiée par l’employeur
- Non fourni
- Première détection par notre source
- 2026-10-12
- Mise à jour du dossier source
- 2026-10-12
Ces dates décrivent le dossier source, pas une vérification en direct du recrutement. Consultez l’offre originale.
Détails du poste
| Niveau | Intermédiaire |
| Domaine | Hôtellerie et tourisme |
| Expérience | 3 an(s) et plus |
| Heures par semaine | 41 |
| Horaire | soir, fins de semaine |
| Déplacements | avion : aucun · route : aucun |
| Milieu de travail | Restaurant ou cuisine |
| Position | Surtout debout |
| Exigences physiques | physique élevé · soulever 50 lb · ordinateur aucun |
| Langues | English |
| Permis et certifications | Journeyman Certification, Red Seal |
| Domaines d’études | Culinary arts |
Résumé et détails rédigés par l’IA à partir de l’offre; l’offre de l’employeur fait foi.
Rge Rd
| Champ | Valeur |
|---|---|
| Offres sur Jobsy | 5 |
We are seeking a passionate, dedicated and experienced Chef De Partie to join our award-winning kitchen brigade. In this role, you will work directly with seasonal ingredients and master diverse culinary techniques. This is an exceptional opportunity for a career-minded cook to refine their skills in whole-animal utilization, farm-to table and wood-fire cooking.
Key Responsibilities of a Chef De Partie:
- Produce menu items to exact specifications on your assigned line station during high-volume evening services with precision, speed, and consistency.
- Execute detailed daily prep lists, ensuring all ingredients are washed, weighed, meticulously cut, and portioned.
- Prepare high-end components including precise stocks, delicate emulsions, mother sauces, and advanced garnishes.
- Maintain strict standards of kitchen sanitation, immaculate workspace organization, precise food rotation, and safe handling practices.
- Set up and fully stock the assigned kitchen station according to restaurant specifications before dinner service begins.
- Coordinate bill execution seamlessly with other stations to ensure multi-course tables are served concurrently and on time
- Label, date, and properly rotate all food storage containers in coolers to comply with local food safety regulations.
Education and Experience Requirements:
- Minimum 3 years professional kitchen experience in a high-volume, upscale casual, or fine dining kitchen setting.
- A diploma in culinary arts, Journeyman Certification, and/or Red Seal Certification in cooking are considered assets
Technical and Professional Skill Requirements:
- Ability to stay calm, organized, and focused under intense, fast-paced pressure.
- Ability to perform uniform culinary cuts (e.g., julienne, brunoise) rapidly with minimal waste.
- Understanding of flavour profiles and the ability to replicate complex recipes identically every time.
- Confidence cooking in different stations of the kitchen
- Excellent verbal communication and active listening skills
Physical Requirements:
- Ability to stand, walk, bend, and move constantly for shifts lasting 8 to 10 hours.
- Ability to lift and carry hot kitchen objects or raw ingredients weighing up to 50 lbs (23 kg).
- Capacity to work long hours safely in tight spaces exposed to high-heat grills and ovens
The Right Candidate possesses the following Mindset:
- Integrity to do the job right every single time, ensuring every task—from deep cleaning to final plating—is executed correctly without cutting corners, even when unsupervised.
- Drive to experiment, collaborate, and contribute ideas to new dishes.
- Eagerness for teamwork, collaboration, and uplifting those around you.
- Enthusiasm to give, receive, and implement constructive feedback with peers and leadership.
- Passion for local Canadian food and sustainable sourcing.
- Positivity, innate optimism, and a strong problem-solving attitude.
- Commitment to lifetime learning and mastering the culinary craft.
Schedule & Availability
- Shift Times: 1:30 PM – 11:30 PM (Weekdays) | 2:30 PM – 12:30 AM (Friday & Saturday)
- Work-Life Balance: 4-5 day workweek depending on business levels (38 to 44 hours per week)
- Availability: Willing to work evenings and weekends. We are closed Sundays!
Journal
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