Chef de Partie -Georgetown Golf Club

ClubLink; Georgetown; On-site; CAD 25,000 - 36,000; Part time

Job summary

Georgetown Golf Club is seeking a Chef de Partie to lead and participate in daily menu preparation, ensuring smooth operations in the absence of senior chefs. The role demands hands-on cooking, staff supervision during banquets, and maintaining high standards of mise en place.

Applicants should have 2–3 years of culinary experience, preferably in resort or hotel settings, with strong knife skills and the ability to work under pressure. This is a seasonal, on-site position at Georgetown Golf Club.

Qualifications

• Proven leadership and communication skills.
• Ability to work under pressure and independently.
• Knife handling skills are required.
• Experience in banquet style or large batch operations is preferred.

Responsibilities

• Direct and participate in the preparation of menu items.
• Stock and organize the workstation.
• Prepare soups, stocks and dressings.
• Maintain mise en place for banquets.
• Cook and plate food for banquet functions.
• Communicate changes across kitchen stations.
• Ensure correct production counts before functions.
• Ensure equipment is in working order; coordinate with maintenance.
• Perform other tasks as assigned by Management.

Skills

Leadership

Communication

Interpersonal skills

Under pressure

Knife handling

Team player

Education

Culinary arts/post-secondary courses

Job description

Georgetown Golf Club is hiring!

Reporting to Executive Chef, the Chef de Partie will be responsible for preparation of the menu items and supervision of staff in absence of the Sous Chef or Executive Chef.

Georgetown Golf Club is hiring!

Reporting to Executive Chef, the Chef de Partie will be responsible for preparation of the menu items and supervision of staff in absence of the Sous Chef or Executive Chef.

Responsibilities

• Direct and participate in the preparation of menu Items
• Stock and organize the workstation
• Prepare soups, stocks and dressings
• Ensures levels of mise en place for the banquets are maintained
• Steam and sauté, vegetables Roast, sauté, steam, poach and grill meat and fish as required
• Prepare sauces for meat and pasta
• Organize and stock refrigerators with supplies
• Store and refrigerate reusable food in containers to prevent spoilage and contamination
• Maintain a clean and safe work area
• Cook and plate food for banquet functions
• Clean equipment and work surfaces
• Communicate changes in functions to various kitchen areas
• Ensure correct production counts prior to all functions
• Ensure that equipment is in working order and liaison with the Maintenance department for repairs
• Perform other tasks as assigned by Management

Qualifications & Required Skills

• Self motivated, innovative problem solver, with proven leadership and communication skills
• Excellent Interpersonal Skills
• Minimum of 2 - 3 years culinary experience, preferably in a resort or hotel setting
• Previous experience with banquet style/large batch culinary operations and a la carte Post-Secondary courses related to hospitality or culinary arts an asset
• Ability to work well under pressure and independently
• A self-starter and team player Knife handling skills are required
• Able to work in high demand situations
• Ability to lift 50 lbs Able to work a variety of shifts, including days, evenings, weekends and holidays

This is a seasonal position.

ClubLink is an equal opportunity employer committed to providing an inclusive workplace. Please contact [e-mail] if a workplace accommodation is needed throughout the selection process. Thank you for your interest in ClubLink.

This job posting is for an existing vacancy within our organization. We do not use automated or artificial intelligence-based tools to support candidate screening or assessment.