BOH Management - Chef de Partie

Position Summary

Chop Steakhouse & Bar is a modern Canadian steakhouse built on great steaks, fresh seafood and warm, genuine hospitality. The Chef de Partie owns a station in our kitchen and is accountable for every plate that leaves it. You will prepare, cook and present dishes to Chop recipes and specifications, keep your station organized and stocked, and lead the cooks working alongside you during service.

This is a hands-on leadership role for an experienced cook who takes pride in consistency, speed and food quality. You will work closely with the Executive Chef and Sous Chef to deliver an outstanding guest experience, support training and help the kitchen achieve strong food quality and audit results.

Key Responsibilities

Food Preparation and Service

• Run an assigned station (grill, sauté, fry, garde manger or expo) through prep and service with speed and accuracy.

• Prepare and cook all menu items to Chop recipes, portion standards and plate presentation guidelines.

• Cook steaks and proteins to the correct temperature every time, using proper resting and holding procedures.

• Taste, check and adjust food throughout service so every dish meets brand standards.

• Communicate clearly with expo, servers and the line to keep tickets moving and timed correctly.

Station Management

• Complete daily prep lists and ensure the station is fully set before each service.

• Rotate product using FIFO, label and date all items, and keep waste to a minimum.

• Monitor par levels and report shortages or ordering needs to the Sous Chef or Executive Chef.

• Keep the station, equipment and walk-ins clean, organized and ready for inspection.

Leadership and Training

• Train, coach and support line cooks and prep cooks on recipes, techniques and standards.

• Step in to lead the line when the Sous Chef or Executive Chef is unavailable.

• Model a positive, respectful and team-first attitude in the kitchen.

• Give constructive feedback and share ideas for improving systems, menu execution and efficiency.

Health, Safety and Sanitation

• Follow all food safety, sanitation and allergen procedures in line with Alberta Health Services requirements and company policy.

• Record temperature logs and complete opening and closing checklists accurately.

• Use knives and kitchen equipment safely and report hazards, injuries or maintenance issues right away.

• Support the restaurant's Health and Safety program and participate in required training.