Raw Food jobs in Kitchener, ON

The Chef de Partie supports kitchen leadership while maintaining a station during service. This role helps ensure consistency across the brew hall’s market-inspired menu of shareable dishes and elevated comfort food.

Working closely with the Sous Chef, the Chef de Partie helps keep the kitchen organized, prepared, and operating efficiently during busy service periods while continuing to grow as a culinary leader.

The Chef de Partie will be responsible for ensuring that all mise en place is completed accurately, efficiently and on time to support a smooth kitchen operation. This role requires strong organizational skills, attention to detail, knowledge of food preparation techniques and the ability to maintain consistent quality while working in a fast-paced environment.

What You’ll Do

· Take ownership of the daily operation and organization of the prep area.

• Plan and execute daily mise en place based on projected business levels, reservations, and kitchen requirements.
• Prepare vegetables, meats, seafood, sauces, stocks, dressings, marinades, garnishes, and other ingredients according to established recipes and specifications.
• Ensure all prep is completed accurately and within required production timelines.
• Maintain consistent portion sizes, cuts, yields, quality, and presentation standards.
• Read and follow prep lists, recipes, production sheets, and chef instructions.
• Communicate with the Sous Chef and line cooks regarding prep requirements, priorities, and shortages.
• Monitor inventory levels and identify products that need to be prepared, replenished, or ordered.
• Ensure proper labeling, dating, storage, and rotation of all prepared and raw products.
• Follow FIFO procedures and minimize food waste through proper preparation and storage.
• Maintain a clean, organized, and efficient prep station throughout the day.
• Ensure all knives, cutting boards, equipment, containers, and work surfaces are properly cleaned and sanitized.
• Maintain proper food temperatures and follow all food safety and sanitation procedures.
• Coordinate prep production with other kitchen stations to ensure they are fully stocked before and during service.
• Assist with receiving and properly storing deliveries when required.
• Monitor the quality and freshness of ingredients and report any concerns to the Sous Chef or Executive Chef.
• Support junior cooks and prep cooks by providing direction, demonstrating proper techniques, and maintaining kitchen standards.
• Adapt production priorities based on changing business levels and operational needs.
• Contribute to a positive, collaborative, and team-oriented kitchen culture while maintaining high standards of professionalism and accountability.

Who You Are

· Skilled cook with strong station management ability

· Comfortable working in high-volume kitchen environment and maintain attention to detail

· Strong communicator and supportive teammate

· Strong knowledge of basic and advanced food preparation techniques

· Strong organizational and time-management skills

· Ability to prioritize multiple prep requirements and meet strict production deadlines

· Detail-oriented with pride in quality execution

· Food Handler/WHIMIS Certification required or willingness to obtain

Pay: $21.00-$22.00 per hour

Expected hours: 25.0 – 35.0 per week

Experience:

• high volume kitchen: 5 years (required)
• supervising: 3 years (required)

Work Location: In person