Banquet Cook​/Demi Chef de Partie

The Royal Glenora Club is looking for an experienced Banquet Cook / Demi Chef de Partie to joinour culinary team.

We are seeking someone with a strong professional kitchen background who can confidently handle high-volume food preparation and production while maintaining excellent standards for quality, consistency, and presentation.

This is not anentry-level culinary position. The successful candidate will have at least 2 to3 years of professional kitchen experience and be comfortable working independently, managing multiple preparations and timelines, and contributing to the execution of weddings, corporate functions, member events, plated dinners, buffets, receptions, and special events.

Working alongside our Banquet Sous Chef and Executive Chef, you will have the opportunity tobuild on your culinary experience, work with a variety of menus and events, and continue developing toward a Chef de Partie or other senior culinary position.

• Prepare and execute food forplated dinners, buffets, receptions, weddings, corporate functions, and special events.
• Manage high-volume food preparation while maintaining consistency, portioning, quality, and presentation.
• Work from established recipes, specifications, prep lists, and event requirements.
• Demonstrate strong knife skills and professional cooking techniques.
• Organize and maintain your station to ensure efficient preparation and event execution.
• Coordinate preparation andtiming to ensure food is ready for service at the required time and temperature.
• Adapt quickly to changing guest counts, timelines, and event requirements.
• Maintain proper food storage,rotation, labeling, and handling procedures.
• Monitor product levels,minimize waste, and support food cost controls.
• Maintain high standards of sanitation, cleanliness, and food safety.
• Assist with training and supporting junior cooks and apprentices.
• Work collaboratively with the culinary, banquet, restaurant, and stewarding teams.
• Support other culinary areasof the Club when operationally required.

• Minimum 2-3 years of professional culinary experience in a restaurant, banquet, hotel, private club, catering, or other high-volume kitchen environment.
• Banquet or high-volume food production experience is a strong asset.
• Strong knowledge of professional cooking techniques, food preparation, and kitchen operations.
• Strong knife skills and confidence working with a variety of ingredients and preparation methods.
• Ability to independently organize and prioritize multiple preparations against firm service timelines.
• Understanding of food safety,sanitation, proper storage, and product rotation.
• Ability to maintain quality and attention to detail while working efficiently under pressure.
• Strong communication skillsand a team-focused approach.
• Culinary education,apprenticeship training, or Red Seal certification is an asset; equivalent professional experience will be considered.
• Availability to work aflexible schedule based on events, including days, evenings, weekends, and holidays.

Our culinary teamworks across a diverse range of dining experiences and events. This position provides the opportunity to expand your skills beyond a traditional restaurant environment while working with an experienced culinary team.

We offer:

• Competitive wage, based on experience
• Participation in gratuities
• Staff meals
• Professional development opportunities to grow your culinary career.
• Opportunity to advance toward
  
  Chef de Partie and other senior culinary positions
• A professional andteam-oriented kitchen environment
• Exposure to a variety ofmenus, events, and styles of service

The position requires the ability to stand for extended periods, work in a fast-paced professional kitchen environment with varying temperatures, and safely lift andcarry up to 50 lbs.

Reports to:

Banquet Sous Chef / Executive Chef