Lead high-volume catering production from commissary prep through in office 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 varied 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.

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