Line Cook / Chef de Partie

No Small Feast; Toronto; Presencial; CAD 45.000 - 60.000; Jornada completa

Descripción de la vacante

No Small Feast in Toronto is seeking a Catering Chef de Partie to oversee large-scale food production, from prep to venue execution, while leading small prep teams under tight timelines.

You will work between the commissary and on-site events, collaborate with the Sous Chef, and ensure accurate recipe scaling and high culinary standards under pressure.

This role requires a 5+ year track record in high-volume catering or banquet settings, strong leadership, and a proactive, positive attitude.

Formación

• Exceptional leadership and team coordination in a fast-paced kitchen.
• Proven track record delivering high-quality catering results.
• Ability to scale recipes accurately for large events.

Responsabilidades

• Team-First Leadership: foster a positive kitchen environment and mentor staff.
• Collaborate with front-of-house, event managers, and kitchen team.
• Review order forms and BEOs to ensure accurate prep and execution.
• Own setup, execution, and breakdown of prep lists and orders.
• Scale and cook menu items for events from intimate to gala sizes.
• Lead plating lines and manage mobile equipment at off-site venues.
• Maintain clean workspaces and proper storage of finished prep items.
• Ensure dishes adhere to recipes, visuals, and dietary needs.
• Pack and log food, equipment, and supplies for transport.
• Maintain safe temperatures and follow FIFO and health standards.

Conocimientos

Team leadership

High-volume catering

Recipe scaling

Food safety

Kitchen organization

Adaptability

Descripción del empleo

The Catering Chef de Partie oversees large-scale food production, from prep to venue execution, while leading small prep teams under tight timelines. Working between the commissary and on‑site events, this role requires close collaboration with the Sous Chef, accurate recipe scaling, and a positive, high‑energy attitude to maintain morale and culinary standards under pressure.

Core Responsibilities

• Team-First Leadership: Foster a supportive, positive, and professional kitchen environment. Mentor junior prep cooks and temporary event staff with patience, constructive feedback, and a shared commitment to overall event success.
• Cross-Functional Collaboration: Work seamlessly alongside front‑of‑house service staff, event managers, and fellow kitchen team members, jumping in to assist others whenever needed without hesitation.
• Order Form & BEO Mastery: Review, interpret, and strictly follow all catering order forms, Banquet Event Orders (BEOs), and production sheets to ensure every specific menu item, dietary restriction, and guest count is prepped and executed entirely without omission.
• Work Space Management: Own the setup, execution, and breakdown of your assigned prep list and event orders.
• High-Volume Prep: Scale, prep, and cook menu items for events ranging from intimate dinner parties to large-scale galas of several hundred guests.
• On‑Site Event Execution: Travel to off‑site venues to lead plating lines, manage mobile equipment setup, and maintain food quality outside a traditional kitchen environment.
• Clean as you go mentality: Maintain a tidy and organized work space at all times, both in the commissary kitchen and even more so onsite. Finished ingredients and tools are neatly put away once they are not in use, finished prepped is wrapped and stored correctly as directed by sous chef.
• Quality & Consistency: Ensure all dishes strictly adhere to established recipes, visual specifications, and dietary restriction requirements.
• Logistics & Packing: Accurately pack, label, and inventory food, equipment, and supplies into catering vehicles using strict load lists to guarantee everything required by the order form is on‑site.
• Food Safety & Compliance: Maintain a spotless workspace, manage correct food temperatures during transport, and rigorously follow FIFO and local health department standards.

Required Qualifications & Skills

• Attitude & Culture Fit: An exceptional, solution‑oriented positive attitude. A true team player who handles the unpredictable nature of catering with grace, enthusiasm, and a calm demeanor.
• Experience: 5+ years of experience as a Line Cook, Chef de Partie, or strong Prep Cook in a high-volume catering company, banquet facility, or fast‑paced restaurant.
• Administrative Accuracy: Exceptional attention to detail with the ability to read complex event orders, cross‑reference pack lists, and catch discrepancies before food leaves the kitchen.
• Technical Culinary Skill: Exceptional knife skills, deep understanding of various cooking techniques (searing, braising, sous‑vide, roasting), and a strong palate.
• Independent event execution: Requires chefs to be able to not only lead an event, but fully execute smaller events by themselves. (ie; 50 person canape party / 12 person private plated dinner)
• Adaptability & Problem‑Solving: Ability to think on your feet and deliver high‑end results using temporary event kitchens, field burners, or limited venue space.
• Organizational Skills: Excellent time management skills to meet rigid event timelines and coordinate multiple event menus simultaneously.
• Personal Hygiene: As a Catering Chef, you are the face of our culinary brand. Because catering involves working in both back‑of‑house kitchens and front‑of‑house guest‑facing environments, maintaining personal hygiene and professional presentation is non‑negotiable.
• Certifications: Current local Food Handler’s or Safe Food Handling certificate is an asset

Physical & Schedule Requirements

• Strength: Ability to lift, push, and carry heavy catering hot-boxes, equipment, and crates weighing up to 50 lbs. Able to work 12+ hour shifts on occasion
• Flexibility: While the majority of prep shifts are daytime hours, it is essential you have flexible availability to work a non‑traditional hospitality schedule, including weekend shifts, late nights, early mornings, and holidays based on the event calendar.
• Mobility: A valid G driver's license and a clean driving record to operate catering transport vehicles is necessary