Chef de Partie -Georgetown Golf Club

Georgetown Golf Club is hiring! Reporting to Executive Chef, the Chef de Partie will be responsible for preparation of the menu items and supervision of staff in absence of the Sous Chef or Executive Chef. Responsibilities Direct and participate in the preparation of menu Items Stock and organize the workstation Prepare soups, stocks and dressings Ensures levels of mise en place for the banquets are maintained Steam and sauté, vegetables Roast, sauté, steam, poach and grill meat and fish as required Prepare sauces for meat and pasta Organize and stock refrigerators with supplies Store and refrigerate reusable food in containers to prevent spoilage and contamination Maintain a clean and safe work area Cook and plate food for banquet functions Clean equipment and work surfaces Communicate changes in functions to various kitchen areas Ensure correct production counts prior to all functions Ensure that equipment is in working order and liaison with the Maintenance department for repairs Perform other tasks as assigned by Management Qualifications & Required Skills Self motivated, innovative problem solver, with proven leadership and communication skills Excellent Interpersonal Skills Minimum of 2 - 3 years culinary experience, preferably in a resort or hotel setting Previous experience with banquet style/large batch culinary operations and a la carte Post-Secondary courses related to hospitality or culinary arts an asset Ability to work well under pressure and independently A self-starter and team player Knife handling skills are required Able to work in high demand situations Ability to lift 50 lbs Able to work a variety of shifts, including days, evenings, weekends and holidays This is a seasonal position. ClubLink is an equal opportunity employer committed to providing an inclusive workplace. Please contact [email protected] if a workplace accommodation is needed throughout the selection process. Thank you for your interest in ClubLink. This job posting is for an existing vacancy within our organization.We do not use automated or artificial intelligence–based tools to support candidate screening or assessment.

Responsible for preparing menu items and supervising kitchen staff in the absence of senior chefs. Duties include managing mise en place for banquets, cooking various meats and vegetables, and maintaining a clean, safe work area.

Requires 2-3 years of culinary experience, preferably in a resort or hotel setting, with a background in banquet and a la carte operations. Candidates should have strong knife skills and the ability to lift 50 lbs while working flexible shifts.

• Problem solvingPreferred
• interpersonal skillsPreferred
• LeadershipPreferred
• Food safetyPreferred
• Communication SkillsPreferred

Identified from the job description. Confirm important requirements above.

• Culinary Arts
• Staff Supervision
• Banquet Operations
• A La Carte Cooking
• Knife Handling
• Mise En Place
• Food Safety
• Menu Preparation
• Leadership
• Communication Skills
• Problem Solving
• Interpersonal Skills

• Food & Beverage
• Hospitality
• Management & Leadership
• Sports & Recreation

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Sep 28, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level