Chef de Parti

TO Live; Toronto; On-site; CAD 25,000 - 34,000; Full time

Job summary

TO Live’s Patron and Events Services department is seeking a Chef de Parti at Meridian Hall in Toronto. The role requires a flexible schedule including weekdays, weekday evenings, and weekends, and entails working with a team of 2–25 cooks on event-based services.

The position is unionized (IATSE Local B-173) and reports to the Executive Chef or designate. The kitchen operates across TO Live venues with occasional off-site work as needed.

Qualifications

• Strong interpersonal and relationship building skills.
• Highly developed oral and written communication skills.
• Ability to handle multiple tasks and meet strict deadlines.

Responsibilities

• Independent work, client and customer focused.
• Preparing, cooking and presenting high quality dishes within the specialty section.
• Assisting the Chef in creating menu items, recipes and developing dishes.
• Preparing meat and fish.
• Creating recipes and dishes without a recipe with support of the Chef.
• Assisting with health and food hygiene practices.
• Training new Chefs joining the team.
• Monitoring portion and waste control.
• Overseeing kitchen and food safety standards.
• Travel between TO Live venues as required.

Skills

Interpersonal skills

Communication skills

Multitasking

Leadership

Job description

TO Live’s Patron and Events Services department is currently accepting applications for the role of Chef de Parti.

The Chef de Parti will work a varied schedule including weekdays, weekday evenings and weekends. Candidates must have a flexible schedule and be available to work any of the above. This is a unionized position; successful candidates will be required to join IATSE Local B-173.

This hourly position reports to the Executive Chef; and/or their designate and work with a team of 2 – 25 other cooks (event based). The role is based at Meridian Hall.

Key Activities & Responsibilities:

• Independent work, client and customer focused
• Preparing, cooking and presenting high quality dishes within the specialty section
• Assisting the Chef in creating menu items, recipes and developing dishes
• Preparing meat and fish
• Being able to create recipes and dishes without a recipe with the support of the Chef
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any new Chefs joining the team
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards
• Working off site on occasion

Job Specifications:

• Strong interpersonal and relationship building skills.
• Committed to providing efficient, responsive and innovative service to the public and partners.
• Demonstrated capacity for problem solving, results orientation and creativity.
• Highly developed oral and written communication skills.
• Ability to handle multiple tasks and meet strict deadlines.

Working Conditions

• Flexibility in hours and schedules and include work on nights and weekends as required.
• Lack of natural light in workplace.
• Travel between TO Live venues as required.

The Organization:

TO Live is one of Canada’s largest multi-arts organizations, operating three iconic venues: Meridian Hall, the St. Lawrence Centre for the Arts and Meridian Arts Centre. In addition, TO Live presents a full range of performing arts, theatrical and concert events at these venues in both downtown and uptown Toronto. With these two hubs of creativity and content creation, TO Live has a unique place and perspective to activate creative spaces by inspiring local and international artists, connect audiences and to be the nexus for new ideas, elevate artistic potential, and be the catalyst for creative expression that is reflective of Toronto’s diversity.

Date Posted:

September 17, 2026

Application Deadline:

September 30, 2026