The Club is recruiting 2 full-time Chef de Partie (Kitchen) & Chef de Partie (banquet) to join our Food & Beverage Department. 1 position will be responsible for the overall operation of kitchen while another position will be responsible for banquet kitchen. This position will report directly to the Executive Chef.

Key Duties and Responsibilities Manages culinary operations to ensure quality, consistency, and safety standards.

Prepares basic components of each dish on our menu using our proven recipes.

Memorizes and utilizes our serving portion sizes and all basic meal prep procedures used in the kitchen.

Ensures that the kitchen, all food prep areas, and all food storage areas meet restaurant cleaning standards.

Works with team of chefs to do portion prep work for other shifts when needed.

Monitors product freshness and rotates out old product based on a schedule created by the kitchen.

Establishes and maintains open, collaborative relationships with employees.

Serving as a role model, builds trust, respect, and cooperation amongst all levels of staff.

Promotes teamwork and synergy with front of the house and kitchen staff in professional and effective manner.

Leads, coaches and develops culinary team in wide range of elements from quick service to fine dining.





Collaborates with kitchen management in maintaining food cost and reducing food waste.

Optimizes efficient utilization of facilities, equipment, and labour through effective collaboration of planning, scheduling, ordering and inventory control.

Works in compliance with Occupational Health & Safety Act (OHSA) and any safety policies and procedures set out by the Club.

Conducts self in alignment with the Well Played service model (Prompt, Personalized, Polite) to support member services and respect in the workplace.

Job Requirements

Minimum 4 years’ experience as a Cook 1 or a similar role in a hotel, multi-faceted operation, private club, or hospitality environment

Solid experience in banquet kitchen for the opening of Chef de Partie (banquet) Mandatory certifications in Canadian Red Seal and Sanitation

Culinary degree or diploma an asset

Ability to work in a high volume, fast-paced, unionized setting

Excellent leadership, professionalism, and commitment to member service

Strong multi-tasking abilities and excellent communication and organizational skills

Must be able to work weeknights, weekends and statutory holidays

📌 Chef de Partie (Toronto)
🏢 Toronto Cricket Club
📍 Toronto