Chef de Partie (Cold Kitchen)

University of Saskatchewan; Saskatoon; On-site; CAD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a dynamic Chef de Partie to lead their Cold Kitchen team. In this role, you will supervise junior cooks, ensure high-quality food preparation, and contribute to culinary creativity in a vibrant catering environment. This position demands exceptional culinary skills, leadership, and the ability to thrive in a fast-paced setting. You'll engage with customers in an open kitchen, making every meal a memorable experience. If you have a passion for culinary arts and a knack for presentation, this opportunity is perfect for you to showcase your talents and grow in a supportive team atmosphere.

Qualifications

• 5+ years in culinary operations with supervisory experience.
• Red Seal certification and Food Safe required.

Responsibilities

• Lead and supervise junior cooks in a fast-paced kitchen.
• Prepare and present food according to specifications.
• Ensure food safety and sanitation standards are met.

Skills

Culinary Skills

Creativity

Leadership

Menu Development

Interpersonal Skills

Problem-Solving

Attention to Detail

Multitasking

Education

Red Seal Journeyman’s Cook Certificate

Culinary or Hospitality Education

Job description

Chef de Partie (Catering / Cold Kitchen)

Primary Purpose: The Cold Kitchen department involves catering, events, retail food programs, and the Culinary Centre open kitchen market concept. The Chef de Partie (Garde Manger) leads and supervises junior cooks, oversees production, ensures efficiency, and contributes to menu implementation, best practices, and team development.

Nature of Work: Reporting directly to the Executive Sous Chef and Executive Chef, this role involves leading in a fast-paced, high-volume environment, supporting the team, with a schedule that includes early mornings, evenings, and weekends, subject to change based on business needs.

Typical Duties or Accountabilities:

• Prepare food according to recipes, menus, and specifications.
• Contribute to culinary development and creative presentations.
• Communicate and direct junior cooks to meet workflow and standards.
• Identify and solve challenges proactively within the kitchen.
• Produce hot and cold foods, including high-volume and interactive cooking.
• Work in an open kitchen with customer interaction.
• Know menu items and allergens.
• Provide professional customer service for a positive experience.
• Assist in corporate catering and special events.
• Follow safety, sanitation, and departmental standards.
• Maintain food safety and sanitation of workstations and equipment.
• Collaborate with staff to ensure seamless service, including covering for absences.
• Handle confidential information appropriately.
• Support team efforts and assist in other kitchen areas as needed.

Qualifications

Education:

• Red Seal Journeyman’s Cook Certificate required.
• Relevant culinary or hospitality education is an asset.
• Experience and education may be combined.

Licenses:

• Food Safe Certificate required.
• WHMIS Certificate required.

Experience:

• Minimum 5 years in a full-service or multi-unit culinary operation, with at least 2 years supervising a team.
• Catering and event experience required.
• Experience in supervising kitchen staff essential.
• Experience in cooking demonstrations or competitions is an asset.

Skills:

• Exceptional creativity and presentation skills.
• Strong culinary skills and knowledge.
• Menu and recipe development.
• Ability to work long hours in a fast-paced environment.
• Excellent interpersonal and communication skills.
• Leadership and mentoring abilities.
• Multitasking, problem-solving, and adaptability.
• Food costing and work ethic.
• Attention to detail, organization, and accountability.
• Ability to perform medium to moderate lifting.
• Ability to work independently and as part of a team.

Additional Notes: A cooking demonstration is required during the interview process for shortlisted candidates.