Chef de Partie

University of Saskatchewan; Saskatoon; On-site; CAD 30,000 - 60,000; Full time

Job summary

A leading educational institution in Canada seeks a Chef de Partie to oversee kitchen production and lead junior cooks. This role involves menu development, food presentation, and customer interaction within a diverse culinary environment. Applicants should have a Red Seal Journeyman’s Cook Certificate, at least 5 years culinary experience, and strong leadership skills. Salary ranges from $20.38 to $23.75 per hour, commensurate with experience.

Qualifications

• Minimum 5 years of related culinary experience in a full service or multi-unit operation.
• Minimum 2 years supervising and leading a team.
• Food Safe Certificate and WHMIS Certificate required.

Responsibilities

• Prepare food according to standardized recipes and specifications.
• Contribute to the culinary development of menu items.
• Provide direction to junior cooks and ensure workflow standards.

Skills

Culinary skills

Leadership and mentoring skills

Menu and recipe development

Interpersonal and communication skills

Education

Red Seal Journeyman’s Cook Certificate

Relevant culinary or hospitality program

Job description

Overview

Chef de Partie plays a role in leading and supervising junior cooks and overseeing production in various kitchen departments ensuring efficiencies, outcomes and accountability in the day-to-day kitchen production. The role assists in the implementation of menu items, best kitchen practices, and contributes to the ongoing learning and skills development of the kitchen team. This position involves all areas of food production and service including catering and events, retail food programs and the Culinary Centre open kitchen market concept.

The Chef de Partie reports directly to the Executive Sous Chef and the Executive Chef. This position leads in the kitchen as part of a team in a fast paced, high volume food production and kitchen environment, providing support and assistance to the Sous Chefs and other team members. Schedule can change from week to week and is subject to business demands, including early mornings, evenings and/or weekends.

Responsibilities

• Prepare food according to standardized recipes, menus and specifications.
• Contribute to the culinary development and creative presentations of food and menu items.
• Provide regular communication and direction to junior cooks ensuring workflow, timeline and standards are met.
• On a daily basis, ensure a full scope of their kitchen department to proactively identify and solve challenges and make corrective actions.
• Produce hot and cold foods including high volume production, short order and interactive presentation cooking.
• Work in an open kitchen environment with customer interaction.
• Ensure knowledge of the menu items and allergens.
• Demonstrate professionalism and customer service to ensure a positive customer experience.
• Assist in the production and presentation of corporate catering and high profile special events.
• Adhere to departmental standards, policies, procedures and safety requirements conducive to a safe working environment.
• Ensure the highest level of Food Safe Handling in approaching work tasks.
• Sanitation and maintenance of work stations and kitchen equipment.
• Follow department procedures and standards.
• Work collaboratively with other staff to ensure seamless customer service, including covering sick and vacation time.
• Treat all confidential information and materials in a confidential manner.
• Collaborate with others as required to complete assignments and support team efforts.
• Assist in other areas of the kitchen as needed.

Qualifications

Education: Red Seal Journeyman’s Cook Certificate required. Completion of a relevant culinary or hospitality program will be considered an asset. A combination of experience and education may be considered.

Licenses: A Food Safe Certificate is required. WHMIS Certificate is required.

Experience: Minimum 5 years of related culinary experience within a full service or multi-unit operation and minimum 2 years supervising and leading a team, with a proven track record of maintaining high standards of productivity, efficiency and growth in the culinary arts and hospitality industry. Catering and event experience is required. Experience directing and supervising kitchen staff is essential. Experience participating in cooking demonstrations and competitions is an asset. A combination of work experience and education may be considered.

Skills: Exceptional creativity and presentation skills; strong hands-on culinary skill and knowledge; menu and recipe development; ability to work for long periods in a fast-paced and physically demanding kitchen environment; exceptional interpersonal and communication skills; leadership and mentoring skills; multitasking and prioritization; problem solving; ability to adapt and scale recipes to production levels and various applications; food costing; exceptional work ethic; flexible, positive and energetic with the ability to work under pressure; detail-oriented with the ability to organize work, delegate duties, hold accountability and set priorities for self and others with changing business demands; ability to set and enforce standards of performance and adherence to workplace policies and practices; ability to perform medium to moderate lifting; ability to work independently and collaboratively as a team member.

Note: A practical cooking demonstration will be required as part of the interview and selection process for candidates who are short listed.

Department and Logistics

Department: Culinary Services

Status: Term 2 years with the possibility of extension or becoming permanent

Employment Group: CUPE 1975

Shift: Schedule can change from week to week, is subject to change with business demands, and will include early mornings, evenings and/or weekends.

Full Time Equivalent (FTE): 1.0

Salary: The salary range, based on 1.0 FTE, is $20.38 - 23.75 per hour. The starting salary will be commensurate with education and experience.

Salary Family (if applicable): Ancillary Services

Salary Phase/Band: Phase 2

Posted Date: 9/17/2025

Closing Date: 10/28/2025 at 6:00 pm CST

Number of Openings: 1

Work Location: On Campus

Equity and Inclusion

The University of Saskatchewan aspires to be what the world needs and embraces equity, diversity and inclusion as foundational to excellence and innovation. We actively seek to create a welcoming environment where all individuals feel empowered to thrive, contribute, and grow. Applications from equity-deserving groups are encouraged as part of our ongoing efforts to reflect the diversity of the communities we serve. We continue to grow our partnerships with Indigenous communities across the province, nationally, and internationally and value the unique perspective that Indigenous employees provide to strengthen these relationships. Verification of Indigenous Membership/Citizenship at the University of Saskatchewan is led and determined by the deybwewin | taapwaywin | tapwewin: Indigenous Truth policy and the Standing Committee in accordance with the processes developed to enact the policy. Successful candidates that assert Indigenous membership/c Citizenship will be asked to complete the verification process with documentation. The University provides an accessible and inclusive workplace. Should you require support through any stage of the recruitment process, please contact Human Resources for assistance.