Chef de Partie - Malaparte

Auberge du Pommier; Toronto; On-site; CAD 40,000 - 55,000; Full time

Job summary

A leading company in Toronto is seeking a Chef de Partie to join their team. The ideal candidate will have experience in fine dining kitchens, be organized, and thrive in high-pressure environments. Responsibilities include food preparation, maintaining standards, and mentoring junior cooks. Join a dynamic team that values innovation and creativity while offering excellent benefits.

Benefits

Gratuity Sharing

Discounted gym membership

50% Dining Discount

Employee Referral Program

Training and development opportunities

Health, Dental, and Vision benefits

Qualifications

• 1.5 to 2 years of cooking experience in a fast-paced restaurant environment.
• Basic understanding of professional cooking techniques and knife skills.

Responsibilities

• Prepare food according to O&B standards.
• Maintain a prep list of station duties.
• Clean food prep areas, adhering to sanitation guidelines.

Skills

Organization

Attention to Detail

Mentoring

Education

Culinary diploma or degree

Job description

Malaparte is a spectacular event space on the 6th floor at TIFF Bell Lightbox, in the heart of Toronto’s Entertainment District. The rooftop terrace and outdoor amphitheatre are reminiscent of the roof of Villa Malaparte in Capri, where Jean-Luc Godard shot Le Mépris. Sophisticated textures, shimmer, and elegance make it perfect for exclusive private events and star-studded soirées.

What’s in it for you?

• Gratuity Sharing
• Discounted gym membership and Employee Assistance Program
• 50% Dining Discount for all O&B locations
• Employee Referral Program
• Training and development opportunities
• Access to Health, Dental, and Vision benefits with Enhanced Mental Health Coverage

Job Description

Our Chef de Parties are experienced cooks with significant experience working in fine dining kitchens. They are highly organized and comfortable working in high-pressure environments. The Chef de Partie must be able to give orders within their section, work independently, and reliably carry out instructions from the Sous Chef and Chef. Attention to detail is crucial, as is the ability to mentor junior cooks and troubleshoot any issues that arise.

Core Values :

• You are passionate and articulate about food and beverage.
• You value relentless innovation and creativity.
• You prioritize positivity, honesty, and respect.
• You aim to leave lasting, positive impressions on every guest through enthusiastic and emotional service.
• You celebrate diversity and recognize that our collective strength lies in our varied energies and talents.

The Day to Day :

• Perform delegated tasks from the Sous Chef, Chef, and/or General Manager.
• Prepare food according to O&B standards.
• Follow recipes, portion controls, and presentation specifications.
• Maintain a prep list of station duties.
• Use the FIFO method to maximize freshness.
• Assist in food inventory and control.
• Properly receive and store delivered items.
• Clean food prep areas, equipment, and utensils, adhering to sanitation, food safety, and hygiene guidelines.
• Follow WHMIS and MSDS guidelines strictly.
• Perform other duties or responsibilities as assigned or required.

Qualifications

• 1.5 to 2 years of cooking experience in a fast-paced restaurant environment.
• Culinary diploma or degree is an asset.
• Basic understanding of professional cooking techniques and knife skills.
• Ability to take direction and work calmly and effectively under pressure.