Chef De Partie / Tournant - Restaurant & Banquets

The Toronto Golf Club; Mississauga; On-site; CAD 45,000 - 60,000; Full time

Job summary

A leading club in Mississauga seeks a Chef De Partie for its banquet kitchen and restaurant. The role involves food preparation, supervising staff, and maintaining kitchen standards. Ideal candidates have culinary education and experience in fine dining.

Benefits

Competitive wages

Staff Christmas bonus

Free onsite parking

Staff meals

Staff golf perks

Qualifications

• Experience supervising kitchen staff and managing food production.
• Knowledge of food safety and sanitation regulations.

Responsibilities

• Prepare and cook food at a designated station according to menu and recipes.
• Supervise junior kitchen staff and ensure high-quality food execution.

Skills

Culinary skills

Time management

Teamwork

Education

Culinary education or relevant degree/diploma

Job description

The Toronto Golf Club, located in Mississauga, Ontario, Canada, was established in 1876 and is the third oldest club in North America. We operate a 'from scratch' kitchen, creating well-seasoned, creative, and expertly executed offerings for our exclusive membership. In addition to our culinary offerings, we have an extensive maple syrup operation and onsite foraging program.

We offer competitive wages, a staff Christmas bonus, free onsite parking, staff meals, and staff golf perks. Full-time seasonal employees are also eligible for the company's pension and benefits after two years of full service.

Role Description

This is a full-time, seasonal on-site role for a Chef De Partie in the banquet kitchen and a Tournant in our restaurant at The Toronto Golf Club in Mississauga, ON. The Chef De Partie will be responsible for preparing and cooking food at a designated station according to the menu and recipes, supervising junior kitchen staff, and ensuring high-quality food execution and presentation while maintaining a clean and organized kitchen.

The Tournant will cover cooks' days off across different stations weekly.

Both positions will report directly to the Chef De Cuisine, Sous Chefs, Jr. Sous Chef, and ultimately the Executive Chef and Club House Manager.

Qualifications

• Culinary skills including food preparation and cooking
• Experience supervising kitchen staff and managing food production
• Knowledge of food safety and sanitation regulations
• Menu planning and recipe development abilities
• Excellent time management and organizational skills
• Ability to work well under pressure and in a team environment
• Culinary education or relevant degree/diploma/experience is required
• Previous experience in a high-end, fine dining establishment is essential
• Experience in a private club setting is a plus
• Proficient knife skills, creativity, and expertise in butchery of fish and meats; well-rounded in all kitchen aspects

Additional Details

• Seniority level: Entry level
• Employment type: Full-time
• Job function: Management and Manufacturing

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