The Club is recruiting a full-time Chef de Partie to join our Food & Beverage Department. This position will be responsible for assisting the Sous Chefs and Executive Chef in the overall operation of either the a la carte or 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 workplace

- Less experience would be considered as Cook I

- Mandatory certifications in Canadian Red Seal and Sanitation

- Culinary degree or diploma an asset

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

- 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)
🏢 Torontocricketclub
📍 Toronto