Lead high-volume catering production from commissary prep through on-site event execution, using recipe scaling and precise culinary skills. Work across venues and kitchens.
The Catering Chef de Partie oversees food production while leading small prep teams under tight timelines. The role works closely with the Sous Chef and supports event execution. You will interpret order forms, BEOs, and production sheets while maintaining culinary standards.
Key Responsibilities: Lead small prep teams through high-volume catering production
Scale, prep, and cook menus for diverse event sizes
Lead plating lines and mobile equipment setup onsite
Pack, label, and inventory supplies using load lists
Maintain recipes, dietary requirements, and food quality standards
Requirements: Five or more years as Line Cook or Chef de Partie
Experience in high-volume catering, banquets, or restaurants
Exceptional knife skills and varied cooking techniques
Ability to execute smaller events independently
Current food handling certificate is an asset
Apply your leadership, culinary technique, and event execution expertise across commissary kitchens and catering venues.

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📌 Catering Chef de Partie (Ontario)
🏢 No Small Feast
📍 Ontario