Chef de Partie — Banquet & A La Carte Expert

Canopy by Hilton Toronto Yorkville Hotel; Toronto; On-site; CAD 72,000 - 80,000; Full time

Benefits offered by this job

Health, dental, and vision benefits

Discounted on-site parking

Discounted hotel rooms

Tuition reimbursement

Job summary

Canopy by Hilton Toronto Yorkville Hotel in downtown Toronto is seeking a talented Chef de Partie to support our culinary team in delivering high-quality meals for guests and events.

You will handle a specific kitchen section, follow the Executive Chef's standards, and work closely with line cooks to maintain sanitary, well-stocked stations and ensure timely service. Strong banquet and a la carte experience is preferred.

Qualifications

• Red Seal Certification strongly preferred.
• Culinary Diploma or equivalent work experience.
• Completed cooks’ apprenticeship considered an asset.
• Positive, friendly and hospitality focused.
• Attention to detail, organization, and time management.

Responsibilities

• Prepare food items and meal components in the culinary department.
• Follow directions from the Executive Chef.
• Collaborate with the line cooks to ensure quality food and service.
• Maintain safe and clean kitchens and all food service outlets in the hotel.
• Stock and order supplies for the culinary department.
• Improve preparation methods based on feedback.
• Assist in other kitchen areas as needed.
• Assist with inventory count and receivership when required.
• Ensure SOPs are followed.

Skills

Banquet experience

A la carte experience

Team player

Attention to detail

Education

Culinary Diploma or equivalent

Red Seal Certification preferred

Completed cooks’ apprenticeship (asset)

Job description

Canopy by Hilton Toronto Yorkville Hotel in downtown Toronto is seeking a talented Chef de Partie to support our culinary team in delivering high-quality meals for guests and events.

You will handle a specific kitchen section, follow the Executive Chef's standards, and work closely with line cooks to maintain sanitary, well-stocked stations and ensure timely service. Strong banquet and a la carte experience is preferred.