Banquet Cook / Demi Chef de Partie

Kaizen Lab Inc.; Edmonton; On-site; CAD 52,000 - 68,000; Full time

Job summary

The Royal Glenora Club in Edmonton is seeking an experienced Banquet Cook / Demi Chef de Partie to join our culinary team. This is not an entry‑level role; the successful candidate will bring a strong professional kitchen background and the ability to handle high‑volume food preparation for weddings, corporate functions, and member events.

Working with the Banquet Sous Chef and Executive Chef, you will develop menus, manage prep lists, and ensure excellence in quality, consistency, and

Qualifications

• Minimum 2–3 years of professional culinary experience in high-volume settings.
• Banquet or high-volume production experience is a strong asset.
• Strong knife skills and knowledge of food safety standards.
• Ability to independently organize and prioritize multiple preparations against firm service timelines.
• Availability to work a flexible schedule based on events, including days, evenings, weekends, and holidays.

Responsibilities

• Prepare and execute food for plated dinners, buffets, receptions, weddings, corporate functions, and special events.
• Manage high-volume food preparation while maintaining consistency, portioning, quality, and presentation.
• Work from established recipes, specifications, prep lists, and event requirements.
• Demonstrate strong knife skills and professional cooking techniques.
• Organize and maintain your station to ensure efficient preparation and event execution.
• Coordinate preparation and timing to ensure food is ready for service at the required time and temperature.
• Adapt quickly to changing guest counts, timelines, and event requirements.
• Maintain proper food storage, rotation, labeling, and handling procedures.
• Monitor product levels, minimize waste, and support food cost controls.
• Maintain high standards of sanitation, cleanliness, and food safety.
• Assist with training and supporting junior cooks and apprentices.
• Work collaboratively with the culinary, banquet, restaurant, and stewarding teams.
• Support other culinary areas of the Club when operationally required.

Skills

High-volume cooking

Knife skills

Food safety

Team collaboration

Time management

Education

Culinary education

Red Seal certification

Job description

The Royal GlenoraClub is looking for an experienced Banquet Cook / Demi Chef de Partie to joinour culinary team.

We are seekingsomeone with a strong professional kitchen background who can confidentlyhandle high-volume food preparation and production while maintaining excellentstandards for quality, consistency, and presentation.

This is not anentry-level culinary position. The successful candidate will have at least 2 to3 years of professional kitchen experience and be comfortable workingindependently, managing multiple preparations and timelines, and contributingto the execution of weddings, corporate functions, member events, plateddinners, buffets, receptions, and special events.

Working alongsideour Banquet Sous Chef and Executive Chef, you will have the opportunity tobuild on your culinary experience, work with a variety of menus and events, andcontinue developing toward a Chef de Partie or other senior culinary position.

What You'll Do

• Prepare and execute food forplated dinners, buffets, receptions, weddings, corporate functions, andspecial events.
• Manage high-volume foodpreparation while maintaining consistency, portioning, quality, andpresentation.
• Work from establishedrecipes, specifications, prep lists, and event requirements.
• Demonstrate strong knifeskills and professional cooking techniques.
• Organize and maintain yourstation to ensure efficient preparation and event execution.
• Coordinate preparation andtiming to ensure food is ready for service at the required time andtemperature.
• Adapt quickly to changingguest counts, timelines, and event requirements.
• Maintain proper food storage,rotation, labeling, and handling procedures.
• Monitor product levels,minimize waste, and support food cost controls.
• Maintain high standards ofsanitation, cleanliness, and food safety.
• Assist with training andsupporting junior cooks and apprentices.
• Work collaboratively with theculinary, banquet, restaurant, and stewarding teams.
• Support other culinary areasof the Club when operationally required.

What You Bring

• Minimum 2-3 years ofprofessional culinary experience in a restaurant, banquet, hotel, privateclub, catering, or other high-volume kitchen environment.
• Banquet or high-volume foodproduction experience is a strong asset.
• Strong knowledge ofprofessional cooking techniques, food preparation, and kitchen operations.
• Strong knife skills andconfidence working with a variety of ingredients and preparation methods.
• Ability to independentlyorganize and prioritize multiple preparations against firm servicetimelines.
• Understanding of food safety,sanitation, proper storage, and product rotation.
• Ability to maintain qualityand attention to detail while working efficiently under pressure.
• Strong communication skillsand a team-focused approach.
• Culinary education,apprenticeship training, or Red Seal certification is an asset; equivalentprofessional experience will be considered.
• Availability to work aflexible schedule based on events, including days, evenings, weekends, andholidays.

Why Join the Royal Glenora Club?

Our culinary teamworks across a diverse range of dining experiences and events. This positionprovides the opportunity to expand your skills beyond a traditional restaurantenvironment while working with an experienced culinary team.

We offer:

• Competitive wage, based onexperience
• Participation in gratuities
• Staff meals
• Professional developmentopportunities to grow your culinary career.
• Opportunity to advance towardChef de Partie and other senior culinary positions
• A professional andteam-oriented kitchen environment
• Exposure to a variety ofmenus, events, and styles of service

Physical Requirements

The positionrequires the ability to stand for extended periods, work in a fast-pacedprofessional kitchen environment with varying temperatures, and safely lift andcarry up to 50 lbs.

Reports to: Banquet Sous Chef / Executive Chef