Chef jobs in Canada

Catering and Event Services is a part of the campus Food Services organization, providing a wide range of affordable, sustainable, and nutritious food options to our community through excellent service, commitment to our environment and celebration of food to reflect our diverse community. The Catering and Event Services department is responsible for Chestnut Conference Centre, St. George Catering, and Campus Beverage Services, providing food, beverage, and event services to groups from 5 to 2500.

The Chef de Partie is responsible for the oversight of all food production in a specified area of the kitchen (i.e. saucier, dining hall, and all catered events etc.). This position supervises and directs kitchen staff; ensuring duties are carried out in accordance with established standards. This position prepares materials requisitions based on anticipated volumes and creates and executes recipes as directed by the Executive Chef as per the established standards of operation.

• Maintains knowledge of and adheres to objectives, policies, standards and procedures as set forth by the Executive Chef and management team.
• Directs others in the preparation and cooking of all items within the station according to established standards, based on comprehensive knowledge of food preparation requirements.
• Reads and interprets all menus and ensures that mise en place for all menus is accurate and prepared in a timely fashion.
• Supervises and directs cooks assigned to stations and ensures that all duties are carried out as per the established standards of operation.
• Supervises and directs all cooks on a daily basis, and in the absence of the Executive Chef.
• Ensures the highest standards of quality in food presentation in a timely manner.
• Ensures that at all times sanitation and regulatory compliance requirements are being followed in all areas where food is handled or stored, and safe and proper re-use and disposal practices are followed.
• Ensures that stations are properly stocked with equipment and food needed to successfully complete daily requirements.
• Creates and executes recipes for specific ingredients as directed by the Executive Chef.
• Prepares food and materials requisitions based on anticipated volumes.
• Reads and interprets catering events orders and dining hall menu and ensures food is prepared to specified quality standards and appropriate quantities.
• Assists the Executive Chef with daily routines.
• Maintains and safe, clean and well-organized fridge, freezer, workstation, workspace and entire kitchen including equipment.
• Responsible for ensuring HACCP protocols (Hazard Analysis and Critical Control Points) are understood and followed and completes all necessary logs.
• Reports any broken or unsafe equipment to the Executive Chef.
• Reads and abides by all University of Toronto policies and standards.
• Provides customer service to guests, by maintaining an awareness of guests’ presence and responding in a courteous and helpful manner.
• Performs all other duties as requested.

• High School diploma or GED
• Completed Apprenticeship training
• Red Seal Certification or International Equivalent.
• Valid Food Safety Training Certificate
• HACCP training
• Minimum 5 years’ of experience in a high volume culinary environment.
• Ability to communicate effectively in English, both orally and in writing.
• Ability to read, interpret, create, and execute food and materials requisitions, food orders, and recipes.
• Ability to supervise cooks and kitchen staff.
• Must be physically able to lift 10-20lbs numerous times each day and up to 50 lbs. several times a day.
• Must be able to push/pull up to 50 lbs. frequently.
• Requires long periods of time standing, and frequent bending, overhead reaching, and twisting motions.

• $29.80 per hour
• If you are selected for this position and upon providing proof of Red Seal certification to the department, you may be eligible for a premium of $1/hour added to the basic hourly wage.

• May be required to work early mornings, afternoons and/or weekend shifts. Staff are scheduled in accordance with business needs.