Busy kitchens require many Chefs de Partie with a minimum of two years related experience. Applicants must have mastered all areas of cooking and food preparations and show both creativity and good mechanics. They must want to work in a team oriented environment but have individual specialized skills and artistic talents.  Clean personal habits, high levels of hygiene and a love of cooking are essential.

Applicants must be able to demonstrate all the skills required in our popular restaurants. Training and experience (at least two years of each) in French and silver service is required. Applicant must be prepared to work weekends, split shifts, public holidays and many special occasions. Clean and neat appearance, good references and a commitment to personal service are expected.

We are seeking seasoned responsible chefs with a minimum of three years experience in all major sections of a kitchen in the systeme classique model. Must be willing to substitute for any and every section and be able to manage the kitchen and its brigade in the Exec’s absence.  Good intra-personal communications, leadership and disciplinarian qualities are needed.  A qualified candidate will cope well with pressure and stress.  An eye for the artistry of the plate is important.  The sous chef will also be involved in ordering, stock and budgetary controls.