Chef de Partie

Torontocricketclub; Toronto; Hybrid; CAD 52,000 - 66,000; Full time

Job summary

Torontocricketclub in Toronto is seeking a skilled Chef de Partie to join our Food & Beverage team, assisting the Sous Chefs and Executive Chef in both a la carte and banquet service.

The role demands strong leadership, adherence to food safety, and ability to work in a high-volume kitchen, with responsibilities spanning prep, line cooking, and kitchen organization. Expect a dynamic, collaborative environment with a focus on member service.

Qualifications

• Red Seal certification is mandatory.
• Sanitation certification required.
• Culinary degree or diploma considered an asset.

Responsibilities

• Manage culinary operations to ensure quality, consistency, and safety.
• Prepare basic components of each dish using proven recipes.
• Maintain portions, prep procedures, and kitchen organization.
• Ensure kitchen, prep, and storage areas meet cleaning standards.
• Lead and develop culinary team across service levels, from quick service to banquet.

Skills

Leadership

Communication

Teamwork

Multitasking

Food safety awareness

Education

Canadian Red Seal

Sanitation certification

Culinary degree or diploma (asset)

Job description

The Club is recruiting a full-time Chef de Partie to join our Food & Beverage Department. This position will be responsible for assisting the Sous Chefs and Executive Chef in the overall operation of either the a la carte or banquet kitchen. This position will report directly to the Executive Chef.

Key Duties and Responsibilities

• Manages culinary operations to ensure quality, consistency, and safety standards.
• Prepares basic components of each dish on our menu using our proven recipes.
• Memorizes and utilizes our serving portion sizes and all basic meal prep procedures used in the kitchen.
• Ensures that the kitchen, all food prep areas, and all food storage areas meet restaurant cleaning standards.
• Works with team of chefs to do portion prep work for other shifts when needed.
• Monitors product freshness and rotates out old product based on a schedule created by the kitchen.
• Establishes and maintains open, collaborative relationships with employees.
• Serving as a role model, builds trust, respect, and cooperation amongst all levels of staff.
• Promotes teamwork and synergy with front of the house and kitchen staff in professional and effective manner.
• Leads, coaches and develops culinary team in wide range of elements from quick service to fine dining.
• Collaborates with kitchen management in maintaining food cost and reducing food waste.
• Optimizes efficient utilization of facilities, equipment, and labour through effective collaboration of planning, scheduling, ordering and inventory control.
• Works in compliance with Occupational Health & Safety Act (OHSA) and any safety policies and procedures set out by the Club.
• Conducts self in alignment with the Well Played service model (Prompt, Personalized, Polite) to support member services and respect in the workplace.

Job Requirements

• Minimum 4 years’ experience as a Cook 1 or a similar role in a hotel, multi-faceted operation, private club, or hospitality environment
• Less experience would be considered as Cook I
• Mandatory certifications in Canadian Red Seal and Sanitation
• Culinary degree or diploma an asset
• Ability to work in a high volume, fast-paced, unionized environment
• Excellent leadership, professionalism, and commitment to member service
• Strong multi-tasking abilities and excellent communication and organizational skills
• Must be able to work weeknights, weekends and statutory holidays