chef de partie

Overview Languages English Education College/CEGEP Experience 2 years to less than 3 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory Demonstrate new cooking techniques and new equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Instruct cooks in preparation, cooking, garnishing and presentation of food Prepare and cook complete meals and specialty foods for events such as banquets Supervise cooks and other kitchen staff Prepare and cook food on a regular basis, or for special guests or functions Prepare and cook meals or specialty foods Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Train staff in preparation, cooking and handling of food Prepare and cook complete meals or individual dishes and foods Credentials Certificates, licences, memberships, and courses Food Safety Certificate Experience and specialization Area of work experience Manager Food services Additional information Transportation/travel information Public transportation is available Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Standing for extended periods Repetitive tasks Personal suitability Leadership Dependability Efficient interpersonal skills Flexibility Organized Reliability Team player Client focus Time management Benefits Health benefits Dental plan Health care plan

The Chef de Partie is responsible for preparing and cooking complete meals and specialty foods while supervising kitchen staff and specialist chefs. They must manage food costs, inventory, and ensure all dishes meet quality standards and dietary requirements.

Candidates must have 2 to 3 years of experience in food services and a Food Safety Certificate. A college or CEGEP education is required for this mid-senior level role.

• Health benefits • Dental plan • Health care plan

• Time managementPreferred
• LeadershipPreferred
• Food safetyPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Food Costing
• Kitchen Supervision
• Cooking Techniques
• Food Presentation
• Inventory Management
• Staff Training
• Food Safety
• Allergy Management
• Banqueting
• Leadership
• Time Management

• Food & Beverage
• Hospitality
• Management & Leadership
• Manufacturing
• Trades

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Sep 15, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level