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Chef de Partie Full Time
Position: Chef de Partie
Reports to: Executive Chef
Business Address: 1109 Hamilton Street, Vancouver, BC
Location of Work: Vancouver, BC
Company Operating Name: Elisa Steakhouse
Wage: $23-25/hour
Benefits package offered: Access to dental and extended health benefits
Status: Hourly, ongoing (minimum 30 hours per week)
Language of Work: English
Vacancies: Two (2)
Contact: Toptable Group, 89 West Georgia Street, Vancouver, BC, V6B 0N8; 604-899-7463, [email protected]
Elisa is an elegant and modern steakhouse breaks the old-school mold and highlights a vibrant see-and-be-seen destination restaurant. Anchored by an open show kitchen and a Grillworks Infierno as the centre piece, the menu features premium cuts of beef, sustainable seafood, and seasonal produce — all locally sourced.
Elisa was honoured as one of the World’s 101 Best Steak Restaurants, ranking #26 globally (#1 in Canada). At the 2025 Canada’s 100 Best Restaurants, Elisa secured the #87 spot. At the Vancouver Magazine Restaurant Awards, Elisa was named Best Steakhouse, and Best Yaletown by the readers and Restaurant of the Year, while also being recognized as #3 in Best Upscale Dining.
SUMMARY:
The Chef de Partie is responsible for managing a specific section of the kitchen (such as grill, pastry, sauce etc). They will ensure high-quality food preparation, maintain kitchen standards, and support the Sous Chef and Head Chef in daily operations.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
(Other duties may be assigned as required)
Prepare and cook meat focused menu items
Manage and oversee an assigned kitchen station, ensuring smooth service and operation
Train, guide, and support junior kitchen staff, ensuring adherence to recipes, techniques and kitchen standards
Maintain inventory and records of food, supplies and equipment
May set up and oversee buffets
May clean kitchen and work area
Assist with menu development, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
May hire and train kitchen staff.
REQUIRED EXPERIENCE AND QUALIFICATIONS:
Minimum 3-years’ directly related experience in premium Western cuisine within an upscale fine dining environment
Enrollment in or completion of a culinary program, or equivalent combination of education and directly related experience
Two years’ experience overseeing junior kitchen staff in a supervisory or leadership capacity
Food Safe Certification, is an asset
Ability to stand for long periods of time, withstand heat, and deal with the pressures of preparing food in a fast-paced environment
Dedicated team player who naturally builds camaraderie
Extremely organized; keeping to deadlines and working with precision in a fast-paced environment
Responsible, motivated and energetic self-starter
Excellent English language communication
Must possess a passion for food and developing knowledge of all cooking methods
Ability to prioritize, organize, and follow through as necessary