We are seeking a career-driven, passionate, energetic and motivated Chef de Partie to work with us at our brand new seafood-forward, upscale casual, restaurant located in Ladysmith BC. 4760 Brenton Page Rd. Position to start as soon as possible.

SUMMARY:

1948 Bar & Bistro is seeking a skilled and motivated Chef de Partie to join our culinary team. As CDP, you will oversee a specific station in the kitchen, ensuring high-quality preparation and presentation of dishes while maintaining the standards of our brand-new restaurant. You’ll play a key role in supporting the Executive Chef and contributing to menu execution, consistency, and efficiency.

QUALIFICATIONS:

• Proven experience as a Chef de Partie or strong line cook in a fast-paced, high-quality kitchen.
• Culinary school diploma or equivalent training is an asset.
• Strong understanding of cooking techniques, flavor balance, and kitchen operations.
• Ability to thrive under pressure while maintaining attention to detail.
• Team player with excellent communication skills.
• Passion for hospitality, creativity, and continuous learning.
  Job Types: Full-time, Permanent
  Pay: $50,500.00-$58,000.00 per year

Benefits:

• Discounted or free food
• Flexible schedule
• On-site parking

Ability to commute/relocate:

• Nanaimo, BC: reliably commute or plan to relocate before starting work (required)

Language:

• English (required)

Work Location: In perso

• Manage a designated section of the kitchen (grill, sauté, pantry, or pastry, depending on assignment).
• Prepare and cook menu items to the restaurant’s standards, ensuring flavor, presentation, and portion consistency.
• Assist with new menu development, tastings, and seasonal updates.
• Maintain cleanliness, organization, and safety standards within your station.
• Monitor and minimize waste while adhering to food cost goals.
• Assist in receiving, checking, and properly storing deliveries.
• Train and mentor junior kitchen staff (Commis, Prep Cooks, Apprentices) within your section.
• Support the Executive Chef and Sous Chef in overall kitchen operations during service and events.
• Collaborate with the front-of-house team to ensure smooth service flow, especially during catering or special events.
• Uphold all food safety, sanitation, and occupational health standards.