Current jobs related to Chef De Partie - Collingwood ON LY T - Law Cranberry Resort Limited

  • Chef de Partie

    3 days ago

    Collingwood, Canada Living Water Resorts Full time

    Living Water Resorts prides itself in its people. As a company we are committed to attracting and retaining the best talent. From part-time jobs, to co-operative education experiences, to Leadership positions, Living Water Resorts offers you the perfect place to build your resume and spread your wings. Focus of the position supports and assists the...

  • Chef De Partie

    3 minutes ago

    Toronto, ON MC W, Canada Restaurant Lucie Full time

    Job Title: Chef de PartieLucie Restaurant is a Fine dining French restaurant in the heart of the financial district. With a spectacular wine selection and elevated food this is an opportunity for those looking to immerse themselves into what will be one of the city's best French restaurants.At the helm is one of the city's most renowned restauranteurs along...

  • chef de partie

    2 days ago

    Woodstock, ON NS J, Canada Finkle Street Tap and Grill Full time

    Durée de l'emploi: PermanentLangue de travail: AnglaisHeures de travail: 40 to 44 hours per weekEducation:Expérience:EducationSecondary (high) school graduation certificateor equivalent experienceWork site environmentWet/dampHotCold/refrigeratedNon-smokingWork settingFormal dining roomRestaurantRanks of chefsChef de partieTasksEstimate amount and costs of...

  • Chef De Partie

    3 minutes ago

    Thornbury, ON, Canada Great Gulf Group Full time

    Do you have a passion for food, high standards, and enjoy leading a team of culinary staff? Come work and play at Lora Bay Golf Club Our culinary department is looking for Chef de Parties to join the teamLora Bay Golf Club is a privately owned Golf Operation in Thornbury, Ontario. Our mission is to provide our members and guests with the challenge and beauty...

  • Chef de Partie

    1 week ago

    Niagara-on-the-Lake, Canada Masaki Sushi Full time

    Masaki Sushi is currently seeking a full time Chef de Partie to join our growing team. **What you'll be doing**: - Ensures Team Members have all the foods which are required to serve the menu for lunch and dinner on a daily basis. - Responsible for supervision of and cooking of preparatory cooking of soup stocks and other preliminary preparation of food...

  • Chef de Partie

    2 days ago

    Niagara-on-the-Lake, Canada Andrew Peller Limited Full time

    #BeExtraordinary At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich...

  • chef de partie

    3 minutes ago

    Toronto, ON MB H, Canada Gurume Sushi Full time

    Education:Expérience:EducationSecondary (high) school graduation certificateWork settingRestaurantTasksDemonstrate new cooking techniques and new equipment to cooking staffSupervise activities of specialist chefs, chefs, cooks and other kitchen workersCreate new recipesInstruct cooks in preparation, cooking, garnishing and presentation of foodPrepare and...

  • Chef de Partie

    1 week ago

    Niagara-on-the-Lake, Canada Andrew Peller Limited Full time

    We are currently hiring a **Chef de Partie** for our core culinary team at Peller. This includes cooking at any of our establishments including - Winery Restaurant, Terrace Wine Bar and The Oaklands at Riverbend Inn (next door). Interviews are currently taking place and the expected start date is ASAP. **You take initiative, are professional and do not take...

  • Chef de Partie

    6 days ago

    Collingwood, Canada The Pine Full time

    **Job Types**: Full-time, Part-time Part-time hours: 30-40 per week **Salary**: From $18.00 per hour Schedule: - 8 hour shift Supplemental pay types: - Tips Ability to commute/relocate: - Collingwood, ON: reliably commute or plan to relocate before starting work (required) **Experience**: - Cooking: 2 years (preferred) Licence/Certification: -...

  • Demi Chef de Partie

    7 days ago

    Niagara-on-the-Lake, Canada Andrew Peller Limited Full time

    #BeExtraordinary At Andrew Peller Limited (APL), our mission is to be Canada’s #1 branded wine and craft beverage company by delivering the perfect brand experience for every lifestyle and occasion. Through our commitment to excellence, honouring our roots, owning it, fostering belonging and driving to succeed, we inspire teammates to be extraordinary...

Chef De Partie

29 minutes ago

Collingwood ON LY T, Canada Law Cranberry Resort Limited Full time

JOB TITLE: Chef de Partie

DEPARTMENT: Kitchen – Lakeside Seafood & Grill

REPORTS TO: Sous Chef / Executive Chef

SUPERVISES: First Cooks, Second Cooks, Third Cooks and Kitchen Stewards (in collaboration with the Sous Chef)

Living Water Resorts prides itself in its people and is committed to attracting and retaining the best talent. From part-time to full-time jobs, seasonal, co-operative education experiences to Leadership positions, Living Water Resorts offers you the perfect place to build your resume.

Position Summary

The Chef de Partie (CDP) is responsible for running an assigned kitchen station and ensuring all food is prepared, cooked, and presented to the highest standards of quality, consistency, and accuracy. This position supports the Executive Chef and Sous Chef by maintaining efficient production, supervising junior cooks, and upholding kitchen standards.

When the Executive Chef and Sous Chef are not present, the CDP assumes full responsibility for kitchen operations, service flow, and staff direction.

This role requires strong culinary skill, attention to detail, disciplined kitchen habits, and the ability to deliver consistent results under pressure.

Key Responsibilities

1. Culinary Standards & Service Execution

  • Prepare, cook, and plate all dishes according to approved recipes, portioning, and presentation standards.
  • Maintain a no-compromise approach to quality, consistency, and guest satisfaction.
  • Work all stations as needed: grill, sauté, garde manger, pastry, breakfast, lunch, and dinner service.
  • Maintain service flow during peak periods and verify that all plates leaving the kitchen meet quality expectations.
  • Support menu development by testing new dishes and providing input for seasonal changes.
  • Maintain mise en place, ensuring all ingredients and tools are prepared, labeled, and organized before service.

2. Team Leadership & Development

  • Guide and support junior cooks assigned to your station; provide coaching, feedback, and hands-on training.
  • Lead by example in behavior, professionalism, punctuality, and work ethic.
  • Promote strong communication and teamwork across all stations.
  • Ensure staff follow kitchen rules, policies, and production standards.

3. Operational Responsibilities

  • Support food cost control by following standardized recipes, portioning accurately, and minimizing waste.
  • Ensure proper receiving, rotation (FIFO), labeling, and storage of all products.
  • Maintain accurate inventory levels and communicate shortages promptly to leadership.
  • Assist with banquet production, special events, and resort-wide functions as required.
  • Maintain a clean, organized, and sanitized workstation at all times, including equipment, tools, shelves, coolers, and prep areas.
  • Follow daily production lists and contribute to efficient workflow and station readiness.
  • Adhere to schedules, station responsibilities, and all Living Water Resorts policies and procedures.

4. Health, Safety & Compliance

  • Follow all Public Health regulations, Safe Food Handling standards, and WHMIS requirements.
  • Maintain professional grooming and uniform standards daily.
  • Use knives, ovens, fryers, chemicals, and hot equipment safely and responsibly.
  • Model safe working practices for all team members and report safety hazards immediately.

5. Continuous Improvement

  • Contribute ideas for improving menu items, recipes, efficiency, and overall guest experience.
  • Support implementation of updated standards, procedures, and kitchen initiatives.
  • Take ownership of station operations and demonstrate accountability for quality and consistency.

Qualifications & Requirements

  • Culinary School diploma or completed apprenticeship (minimum 2 years).
  • Journeyman's Papers and Red Seal Certification required.
  • Minimum 4 years experience in a comparable culinary environment.
  • Valid Food Safe Handling and WHMIS Certificates.
  • Strong knowledge of butchery, seafood, and shellfish preparation.
  • Ability to work efficiently under pressure while maintaining quality.
  • Strong organizational and communication skills.
  • Basic computer literacy (MS Windows or Apple iWorks).
  • Professional attitude, appearance, and leadership presence.

Working Conditions

  • Commercial kitchen environment with hot surfaces, open flames, fryers, ovens, and cleaning chemicals.
  • Requires bending, reaching, lifting up to 30 lbs, and standing/walking for extended periods (average 8 hours per shift).
  • Must be available for early mornings, evenings, weekends, holidays, and peak business periods.

Additional Notes

The Chef de Partie role requires initiative, responsibility, and a hands-on approach. The CDP must demonstrate professionalism, adaptability, and the ability to prioritize tasks efficiently. Duties may be adjusted based on business needs or organizational changes.