Chef de partie

The Golden Lion Hotel; Stirling; On-site; CAD 40,000 - 60,000; Full time

Job summary

A reputable hotel in Ontario is seeking a skilled Chef de Partie to manage a designated kitchen section. Responsibilities include overseeing operations, maintaining food safety, and developing junior staff. Candidates should have proven kitchen experience and formal culinary training. This position offers competitive salary, gratuities, and benefits including complimentary meals and training opportunities.

Benefits

Competitive salary

Share of gratuities

Complimentary meals

Staff discounts

Ongoing training opportunities

Qualifications

• Proven experience in a similar role within a professional kitchen environment.
• Strong interpersonal and communication skills, with a collaborative approach.
• Ability to work efficiently under pressure while maintaining composure.

Responsibilities

• Oversee daily operations of an assigned kitchen section.
• Maintain food safety and hygiene protocols.
• Assist in the supervision and development of junior kitchen staff.

Skills

Culinary techniques

Kitchen operations

Food safety regulations

Communication skills

Ability to work under pressure

Education

Formal culinary training or relevant certification

Food hygiene certification

Job description

The Golden Lion Hotel is seeking a skilled and dedicated Chef de Partie to join our culinary team. This role is responsible for managing a designated section of the kitchen, ensuring the consistent preparation and presentation of high-quality dishes in accordance with established standards. The successful candidate will demonstrate professionalism, attention to detail, and a commitment to maintaining the integrity of our culinary offering.
Key Responsibilities:
Oversee the daily operations of an assigned kitchen section (e.g., grill, larder, pastry), ensuring timely and accurate execution of menu items
Maintain strict adherence to food safety and hygiene protocols in accordance with regulatory standards
Assist in the supervision and development of junior kitchen staff, providing guidance and support as required
Collaborate with senior chefs on menu development, contributing ideas for seasonal specials and operational improvements
Monitor stock levels and communicate procurement needs to the Head Chef or Sous Chef
Ensure consistency in portion control, presentation, and quality across all dishes prepared within the section

Candidate Profile:
Proven experience in a similar role within a professional kitchen environment
Sound knowledge of culinary techniques, kitchen operations, and food safety regulations
Ability to work efficiently under pressure while maintaining composure and precision
Strong interpersonal and communication skills, with a collaborative approach to team dynamics
Formal culinary training or relevant certification is desirable
Food hygiene certification (or willingness to obtain) is required

Remuneration & Benefits:
Competitive salary commensurate with experience
Share of gratuities
Complimentary meals during shifts and staff discounts across hotel services
Access to ongoing training and professional development opportunities
Supportive team culture within a respected heritage property