Chef de Partie, Fine Dining - Financial District

Oliver & Bonacini Hospitality; Toronto; On-site; CAD 40,000 - 60,000; Full time

Job summary

Join a leading restaurant group in Canada as a Chef de Partie, where your culinary skills will shine in a dynamic and creative environment. This role is perfect for seasoned cooks who thrive under pressure and are eager to mentor others. Enjoy a Monday to Friday daytime schedule with competitive wages and a comprehensive benefits program. Be part of a team that values innovation and creativity, while also providing opportunities for professional growth and development. If you are passionate about cooking and ready to take your career to the next level, this is the perfect opportunity for you!

Benefits

Competitive wages/salary packages

Comprehensive group benefits program

Training and development opportunities

Staff dining discount

Qualifications

• 2-3 years cooking experience in a fast-paced restaurant.
• Serve Safe certified and able to take direction.

Responsibilities

• Organize and manage the kitchen section effectively.
• Mentor junior cooks and troubleshoot kitchen issues.

Skills

Professional cooking skills

Knife handling skills

Ability to work under pressure

Mentoring junior cooks

Education

Culinary diploma/degree

Job description

Company Description

Ready for the next chapter of your career? Why not make one of Canada's leading restaurant groups a part of it! We value relentless innovation and kick-ass creativity! We provide advancement through training and development and our hands-on managers empower people and awaken ability through responsibility and respect.

What’s in it for you?

1. Monday to Friday daytime position
2. Competitive wages/salary packages
3. A comprehensive group benefits program
4. Training and development opportunities
5. Staff dining discount

Job Description

Our Chef de Parties are seasoned cooks who have gained considerable experience working in fine dining kitchens. They are very organized and comfortable working in a high-pressure environment. The Chef de Partie must also be able to give orders within their section, work independently, as well as reliably carry out orders handed down to them by the Sous Chef and Chef. Their attention to detail is monumental, able to mentor junior cooks and troubleshoot any problems that may arise.

Qualifications

• 2-3 years cooking experience in a fast-paced restaurant
• Culinary diploma/degree is an asset
• Basic understanding of professional cooking and knife handling skills
• Ability to take direction and work calmly and effectively under pressure
• Able to spend 100% of the time standing
• Serve Safe certified

** We thank all applicants for their interest in Oliver & Bonacini; however, only suitable candidates will be contacted to continue the application process. **