EXPERIENCED CHEF DE PARTIE / LINE COOK

We are currently looking for experienced Chef de Partie / line cooks for our Vancouver House location (1481 Continental St). We require 1 year of cooking experience. Candidates are required to have some experience in garde manger, sauté, and proteins/sauces.
We offer a full-time schedule of 40 hours, with 3-day weekends.

AUTOSTRADA OSTERIA

Autostrada Hospitality is proud to be a part of Vancouver’s vibrant culinary scene with Autostrada Osteria - Vancouver House. Fresh off a nomination as one of the best Italian restaurants in the city (Vancouver Magazine Annual Restaurant Awards, 2024). At the heart of everything we do is our team – the creative minds, skilled hands, and passionate individuals who bring Chef Lucais Syme’s vision to life. We’re committed to crafting unforgettable dining experiences, serving exceptional food, and delivering world-class wine and cocktail programs.
Inspired by the regions of Italy, Chef Lucais Syme’s focus is on a simple menu where quality ingredients shine - both imported and local - using both traditional and modern culinary methods. Our ambition is to share the magic of Autostrada with the world, so we are seeking chefs (aspiring and experienced) who are as bold as that vision.

• Prepare and cook menu items in accordance with recipes and standards
• Ensure all food is prepared in a timely manner and meets quality and presentation standards
• Set up and stock stations with all necessary supplies before and during service
• Maintain a clean and organized workstation, following health and safety guidelines
• Operate kitchen equipment safely and efficiently
• Follow proper food handling procedures and comply with food safety regulations
• Assist with inventory control and notify the chef or kitchen manager of low-stock items
• Collaborate with other kitchen and front-of-house staff to ensure smooth kitchen operations
• Handle prep work, such as chopping vegetables, butchering meat, or preparing sauces
• Assist in cleaning and closing duties at the end of shift
• Adapt to special dietary needs and modify dishes as required
• Maintain a positive and professional approach with coworkers and guests