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 productionScale, prep, and cook menus for varied event sizesLead plating lines and mobile equipment setup onsitePack, label, and inventory supplies using load listsMaintain recipes, dietary requirements, and food quality standardsRequirements:Five or more years as Line Cook or Chef de PartieExperience in high-volume catering, banquets, or restaurantsExceptional knife skills and wide-ranging cooking techniquesAbility to execute smaller events independentlyCurrent food handling certificate is an assetApply your leadership, culinary technique, and event execution expertise across commissary kitchens and catering venues.

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