Company Description The Five Fishermen Restaurant & Grill is housed in a historic Halifax building that has served the community since 1816, from an early National School to Canada’s first school of arts. Renovated and reopened as The Five Fishermen in 1974, the restaurant blends rich heritage with contemporary dining. Its main dining room features a striking stained glass window designed and fabricated in France, adding to the venue’s distinctive character. Guests enjoy a refined dining experience in the restaurant, while the Grill offers a more relaxed menu and atmosphere, ideal for drinks before dinner or casual meals on the patio. Team members work in a setting that combines culinary excellence with meaningful local history.
Role Description The Chef De Partie is a full-time, on-site role based at The Five Fishermen Restaurant & Grill in Halifax, NS. This position is responsible for managing a specific section of the kitchen, preparing and plating dishes to established standards, and ensuring consistency in taste, presentation, and portioning. Day-to-day tasks include mise en place, cooking during service, monitoring stock levels, and maintaining food safety, hygiene, and cleanliness. The Chef De Partie collaborates with the Sous Chef and Head Chef on menu execution, supports training of junior kitchen team members, and helps implement efficient workflows. The role also involves communicating clearly with front-of-house colleagues, adapting to guest volume, and contributing to a positive, respectful kitchen culture.
Qualifications
- Strong technical culinary skills, including preparation, cooking methods, and plating in a professional kitchen environment.
- Experience managing a designated kitchen section (e.g., grill, sauté, garde manger) and coordinating service for that station.
- Sound knowledge of food safety, sanitation standards, and HACCP principles, with consistent attention to cleanliness and organization.
- Ability to work efficiently under pressure, prioritize tasks during busy services, and maintain high standards of quality and timing.
- Effective communication and teamwork skills, with the ability to collaborate with kitchen and front-of-house teams respectfully.
- Previous experience as a Chef De Partie or as a strong Commis Chef ready to step up, ideally in upscale or high-volume dining.
- Formal culinary training or apprenticeship from a recognized culinary program is an asset.
- Flexibility to work evenings, weekends, and holidays as required by the restaurant’s operating schedule.
- Commitment to continuous learning, openness to feedback, and interest in the history and hospitality culture of Halifax.
