L’Abattoir Restaurant requires a full time Line Cook/Chef de Partie
This is an opportunity to join an established, driven and passionate kitchen team working in one of Canada’s most acclaimed restaurants.

THE SUCCESSFUL CANDIDATE WILL:

• minimum of 2 years kitchen experience
• valid food safe certificate
• available to work days, evenings, weekends and holidays
• must be able to stand for extended periods of time
• must be able to lift 50 lbs
• Should have a basic understanding of classic and contemporary cooking techniques
• have a positive/can do attitude
• be reliable, hard working and able to work effectively as part of a team
  Job Description - Chef de Partie
  Responsible to Sous Chef(s), Chef de Cuisine, Executive Chef
  A Chef de Partie at L’Abattoir Restaurant is a front line culinary team member responsible for the productive operation of their culinary department and team members under their jurisdiction (demi-chef de partie, commis chef). A Chef de Partie works with the kitchen management team and their co-workers to ensure that they are working to create the best possible overall product at all times.

Please refer the Job description for details