Chef de Partie

Hornblower Corp; Toronto; On-site; CAD 40,000 - 60,000; Full time

Job summary

Hornblower Corp is hiring a Chef de Partie in Toronto to create exceptional dining experiences. This role requires expertise in food preparation and a commitment to maintaining high standards.

The ideal candidate will have at least three years of kitchen experience, strong communication skills, and a food handler's certificate. A culinary degree is a bonus. Join a dynamic team dedicated to excellence in customer service.

Qualifications

• Minimum three (3) years of comparable kitchen experience required.
• Energetic and enthusiastic personality essential.
• Ability to safely move up to 40 lbs (18 kg).

Responsibilities

• Prepare and produce food items for dining events.
• Coordinate meal period action plan with Head Chef.
• Maintain high-standard presentation of food and buffets.

Skills

Food preparation

Strong communication skills

Customer service orientation

Teamwork

Education

O.S.S.D. or equivalent

Food Handler’s Certificate

Hospitality or Culinary degree

Job description

City Cruises Toronto ON, 425-207 Queens Quay W., Toronto, Ontario, Canada

Position Summary

Inspired by a commitment to excellence, the Chef de Partie creates an amazing experience for our guests. Acting as the right hand to the Head Chef and Kitchen Manager, the successful candidate is responsible for preparing and producing food items such as a la carte and buffet for our premier dining and private events. The Chef de Partie is flexible; open‑minded and confident to take over any section of the kitchen operation at any time. The Chef de Partie’s goal is to ensure a high level of food quality, value, consistency, and satisfaction to the guests.

Duties and Responsibilities

Cruise Execution:

• Coordinated with the Head Chef action plan for the meal period.
• Inspected pre‑opening progress and directed/assisted as needed to ensure that all food operations met or exceeded standards and passenger expectations.
• Ensured that all food specifications and presentations were adhered to during the meal period.
• Responsible for the food preparation, food service, and cleaning procedures for the menu items, tasks and equipment section assigned to them.
• Maintained the high‑standard presentation of food and buffets, with guidance from the Head Chef, prepared menu production forecasting, daily requisition and production, and adhered to progressive cookery.
• Participated in all kitchen activities to the agreed standards and to the complete satisfaction of the passengers.
• Was responsible for the preparation and cooking of food to the highest standards to establish an efficient flow of food.
• Worked toward minimizing spoilages and utilizing food surpluses.
• Ensured that all plating and buffets were well presented.
• Assured that all food requests were executed to the fullest satisfaction of the passengers in accordance with the Company’s policies and in a timely fashion.
• Prioritized quality, production and completion of duties.

Kitchen Team Management:

• Assisted with recruiting new kitchen staff when necessary to fill vacant positions.
• Assisted with training of all new kitchen staff.
• Assisted Head Chef with scheduling kitchen staff according to staffing matrix.
• Adhered to Company’s performance management guidelines for all discipline and termination situations.
• Recommended appropriate compensation packages within company guidelines.
• Provided and directed development/career growth plans for each kitchen staff member.
• Provided input on annual performance reviews of all full‑time kitchen staff.
• Provided recommendations for the promotion of kitchen staff members.
• Developed positive working relationships with other department heads and peers.
• Developed strong teamwork within the staff.
• Helped develop and execute shipmate incentive programs.
• Demonstrated a leadership style conducive to exceeding standards and maximizing crew retention.
• Responsible for supervision and administration of line cooks and dishwashers during meal periods.

Customer Service:

• Resolved guest service issues, in conjunction with the on‑duty Restaurant Manager, utilizing strong customer service skills and exercising diplomacy in keeping with company objective of customer retention.
• Implemented and maintained effective safety programs in conjunction with the Operations Department.
• Maintained high standards of sanitation in accordance with health department codes & requirements.
• Met and exceeded passenger expectations by ensuring departments provide "amazing experiences".

Administration:

• Ensured that all Galley departments were always in full compliance with all company, Public Health, and Transport Canada rules and regulations at all times.
• Participated in pre‑shift and post‑shift line meetings.
• Attended daily cost control systems.
• Maintained compliance with the company grooming and uniform standards.
• Assisted as needed in all mandated inventories and orders.
• Responsible for maintenance and cleaning in the respective sections.
• Accepted training and guidance on a continuous basis. Passed along best practices and techniques to fellow crew members.
• Encouraged to give input for improvements in raw material, menus, cost savings and equipment.
• Took part in food storage loading, requisitioning, and maintenance (quality and quantity controls) when required.
• Was aware of all fire, safety and emergency procedures.
• Participated and ensured participation in all Transport Canada mandated drills and emergency procedures as directed.
• Was prepared to begin work at scheduled time.
• Other duties as assigned by the manager or supervisor on duty.

Requirements & Qualifications

• O.S.S.D. or equivalent as recognized by the Ministry of Education.
• Minimum three (3) year’s comparable kitchen experience required.
• Food Handler’s Certificate required.
• Red Seal Certificate considered an asset.
• Hospitality or Culinary degree considered an asset.
• Energetic and enthusiastic personality essential.
• Must be able to take direction.
• Strong communication skills (oral and written) tailored to different audiences.
• Must possess a service orientation – actively looking for ways to help others.
• Will work for extended periods without sitting.
• The nature of the work may be strenuous, and the work environment may be warm.
• Will be required to be available for work on weekends, evenings, and all major holidays.
• Ability to reach, bend, stoop, wipe, push, pull, move and/or lift. Ability to safely move up to 40 lbs (18 kg).
• If required, wear assigned Personal Protective Equipment (PPE) (i.e. non‑slip shoes, gloves, weather‑appropriate dress attire, sun protection).

Hornblower is proud to be an Equal Employment Opportunity employer. We are committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of harassment and/or discrimination of any type, including but not limited to discrimination and/or harassment based upon race, citizenship, place of origin, color, ancestry, disability, age, creed, sex/pregnancy, family status, marital status, sexual orientation, gender identity, gender expression, genetic characteristics, receipt of public assistance and record of offences. City Experiences employment and workplace decisions will be based on company needs, job requirements and individual job qualifications and skills. City Experiences will comply with provincial and federal legislation relating to equal employment opportunities and employment equity.