Chef de Partie (Sauce/Grill)

City: Toronto, Ontario, Canada
Title: Chef de Partie (Sauce/Grill)
Category: Labour, Warehouse & Skilled Trades, Other Specialties
Employment Type: Permanent

We are looking for an experienced Chef de Partie (Grill/Sauce) *for a fine-dining establishment in downtown Toronto. You would be responsible for supporting the Executive and Sous Chefs of our busy kitchen, delivering consistently high-quality food. If you are passionate about ensuring that highest standards and consistent quality are met in the daily preparation, then this might be the job for you!

Where: Toronto, ON

Wage: $23-$26/hr, depending on experience

Shifts: 4x 10 hour shifts per week, with 3 days off

Type: Full-Time, Permanent


  • Takes care of daily food preparation and duties assigned by the superiors to meet the established standards and quality.
  • Follows the instructions and recommendations from the immediate superiors to complete daily tasks.
  • Coordinates daily tasks with the Sous Chef.
  • Responsible for supervision of Junior Chefs or Commis.
  • Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
  • Ensures that the production, preparation and presentation of food are of the highest quality at all times.
  • Ensures highest levels of Member satisfaction, quality, operating and food costs on an ongoing basis.
  • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
  • Full awareness of all menu items, their recipes, methods of production and presentation standards.
  • Follows good preservation standards for the proper handling of all food products at the right temperature.
  • Operates and maintains all department equipment and reports on any malfunctioning.
  • Ensures effective communication between staff by maintaining a secure and friendly working environment.
  • Establishes and maintains effective inter-departmental working relationships.
  • Has excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
  • Personally responsible for hygiene, safety and correct use of equipment and utensils.
  • Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this mandate.
  • Checks periodically on expiry dates and proper storage of food items in the section.
  • Consults daily with Sous Chef and Executive Chef on the daily requirements, functions and also about any last-minute events.
  • Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
  • Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
  • Daily feedback collection and reporting of issues as they arise.
  • Assesses quality control and adheres to Club’s service standards.
  • Carries out any other duties as assigned by management.


  • A high standard of spoken and written English.
  • Able to work flexible hours, subject to the demands of the business.
  • Able to work under pressure.
  • Excellent culinary catering talent.


At least 4 years of experience cooking in a well-established restaurant or full-service hotel.

Supervisory Responsibilities:

Responsible for the supervision of Junior Chefs or Commis. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

Physical & Working Conditions:

This position requires the employee to stand on their feet for most of the day. The employee must be able to deal with high levels of stress, pressure deadlines and maintain composure. Occasional lifting is required to a maximum of 40 pounds. Kitchen exposure includes mechanical equipment, sharp objects (knives), high heat, smoke, noise and chemical solvents.

We thank everyone who applies. You will be contacted if selected for an interview.

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