About St. George’s Golf and Country Club

St. George’s Golf and Country Club is one of Canada’s premier private clubs, recognized for exceptional hospitality, service, and standards of excellence. Our culinary operation supports a demanding member environment, high profile events, tournaments, banquets, and daily à la carte service.

We are seeking an experienced and highly motivated Senior Chef de Partie who is ready to take ownership of their station and play an active role in leading the culinary team.

This is not an entry level position. The successful candidate must be able to operate independently, consistently execute at a high standard, and demonstrate the maturity and leadership required to help drive the kitchen forward.

The Role

As a Senior Chef de Partie, you will be expected to take complete ownership of your assigned station from preparation through service.

You will be held accountable for the quality, consistency, organization, efficiency, and cleanliness of your station while working closely with the Executive Sous Chefs and Executive Chef to maintain the standards expected at St. George’s Golf Club

You are expected to be a cook who does not need to be chased, reminded, or micromanaged.

Key Responsibilities

- Independently manage and operate an assigned station during preparation and service.
- Complete all required mise en place to a high standard and within established timelines.
- Execute dishes consistently according to recipes, specifications, portion standards, and presentation guidelines.
- Demonstrate strong technical knowledge of cooking methods, preparation techniques, and ingredient handling.
- Maintain control of your station throughout service, including preparation, timing, communication, plating, and cleanliness.
- Anticipate service requirements and prepare accordingly rather than waiting for direction.
- Communicate shortages, quality concerns, equipment issues, and operational problems proactively to the Executive Sous Chef.
- Maintain consistent standards during high volume service, special events, tournaments, and demanding periods.
- Assist in coordinating junior cooks and apprentices working alongside you.
- Train and coach less experienced team members in proper culinary techniques, station organization, and kitchen standards.
- Hold yourself and those working around you accountable to established standards.
- Demonstrate leadership through professionalism, work ethic, organization, and execution.
- Assist the Executive Sous Chef with daily production planning and execution.
- Contribute to menu preparation, specials,



and seasonal changes when required.
- Maintain strict portion control and minimize unnecessary food waste.
- Demonstrate an understanding of food cost and the financial impact of waste, overproduction, and poor portioning.
- Properly receive, store, label, date, rotate, and maintain food products.
- Maintain exceptional standards of sanitation, personal hygiene, and workstation cleanliness.
- Follow all food safety policies and applicable health regulations.
- Assist other stations and culinary outlets when operationally required.
- Take an active role in maintaining a positive, professional, and accountable kitchen culture.
- Perform additional responsibilities as assigned by the Executive Chef or Executive Sous Chef.

Leadership Expectations The Senior Chef de Partie is expected to be more than a robust individual cook. You are expected to contribute to the performance of the team.

You must be capable of:

- Leading a station without constant supervision.
- Setting the standard for junior cooks through your own execution and work ethic.
- Recognizing problems before they affect service.
- Correcting mistakes professionally and constructively.
- Receiving feedback without defensiveness and applying it immediately.
- Communicating clearly and respectfully, particularly during high pressure service.
- Taking responsibility for mistakes rather than placing blame elsewhere.
- Helping create a kitchen environment based on accountability, respect, and continuous improvement.
- Knowing when to make a decision independently and when to escalate an issue to the Executive Sous Chef.

Minimum Qualifications

- 4+ years of professional culinary experience, preferably in a high volume, quality driven restaurant, hotel, private club, or fine dining environment.
- Demonstrated experience independently running a station during service.
- Strong understanding of classical and contemporary culinary techniques.
- Excellent knife skills and product knowledge.
- Robust understanding of butchery, stocks, sauces, proteins, vegetables, and fundamental culinary preparation.
- Ability to read and execute recipes and specifications accurately.




- Proven ability to maintain consistency and quality under pressure.
- Previous experience training or mentoring junior culinary staff.
- Strong communication and organizational skills.
- Excellent time management and prioritization skills.
- Ability to work independently while contributing effectively to a larger team.
- Culinary education is an asset but not a substitute for demonstrated professional ability.
- Food Handler Certification required or willingness to obtain.
- Ability to work evenings, weekends, holidays, tournaments, and special events as required.

The Standard At St. George’s Golf Club, “good enough” is not the standard.

We expect our Senior Chef de Parties to take pride in their craft and understand that excellence comes from consistency, preparation, discipline, and attention to detail.

The successful candidate will be someone who:

Takes ownership of your station is your responsibility.

Anticipates. You prepare for what is coming rather than waiting to be told.

Maintains standards and quality does not drop because service gets busy.

Accepts accountability as mistakes happen. Hiding them, repeating them, or making excuses and is not acceptable.

Leads by example. Junior cooks should be able to look to you as an example of how a professional cook operates.

Wants to improve.You should actively seek feedback, develop your skills, and continuously raise your own standards.

Works as a team, as we expect professionalism, respect, communication, and a willingness to help the team succeed.

What We Offer

- The opportunity to work within one of Canada’s most respected private club environments.
- Exposure to high level à la carte dining, banquets, tournaments, and special events.
- A professional culinary environment with clear standards and expectations.
- Opportunities for continued culinary development and advancement.
- The opportunity to work alongside an experienced culinary leadership team.
- A culture focused on quality, accountability, consistency, and professional growth.

If You Are Ready for More Responsibility If you are currently a Chef de Partie who has mastered the fundamentals, can independently run a station, and are ready to take on greater responsibility and leadership, we want to hear from you.

We are looking for cooks who want to become better chefs, not cooks who simply want another job.

Job Types: Full-time, Part-time

Pay: $25.00-$26.00 per hour

Benefits

- Dental care
- Discounted or free food
- Extended health care
- In office parking

Work Location: In person

📌 Senior Chef de Partie (Etobicoke)
🏢 St. George's Golf and Country Club
📍 Etobicoke