Description
The Manoir Hovey is hiring a Chef de partie for its Le Hatley restaurant. Reporting to the Executive Chef or Sous-Chef, the role prepares and plates dishes, sets up and maintains the station, monitors inventory and product quality, follows HACCP hygiene rules, cleans after service, and contributes to menu and presentation ideas. The posting requires a vocational culinary arts diploma, strong knowledge of products, recipes, and culinary techniques, and lists fine-dining experience as an asset. Benefits include shared tips, competitive salary, free meals, discounts, parking, a uniform, and advancement opportunities.
