Culinary - Chef de partie

Job Description

Posted Monday, February 16, 2026 at 5:00 AM

Operating in the hospitality and restaurant industry for nearly 50 years, Gray Collection is an award-winning group of authentically local hotels and restaurants that offer travelers from around the world the experience of friendly luxury. Our establishments include Maggie Oakes, Jacopo, Vieux-Port Steakhouse, Pincette, Bevo Bar+Pizzeria, Restaurant Gaspar, Terrasse le Perché, Terrasse William Gray, and Terrasse sur l’Auberge.

The Chef de Partie demonstrates great passion and attention to detail to ensure precise execution in both restaurant and banqueting settings in a dynamic team environment. In addition to being able to perform, direct and instruct the duties alongside their culinary team members.

• Plan and direct food preparation and cooking activities in the culinary department.
• Lead service periods in a la carte restaurant and banquet/event operations with a focus on food quality as well as guest and colleague experience.
• Participate in menu creation, food purchasing, costing and cost controls.
• Supervise kitchen operations including stocking, storage, and sanitation.
• Assure adherence to food quality, recipe, and preparation expectations.
• Assume role of team leader as part of the culinary, restaurant and hotel management team.
• Collaborate with Executive Chef, culinary leadership, Food and Beverage Director, food, and beverage managers and/or hotel managers on operation of Food and Beverage department.
• Responsible for executing a la minute cooking techniques in a plated restaurant environment, able to execute “on the line” cooking as part of a brigade.
• Prepping, preparing, and executing food services in a banquet or event operation.
• Final assembly of dishes including the cooking, seasoning, and plating of ingredients.
• Ensuring stations are stocked, prepped, and properly set up for service periods.
• Ensure food production is of high quality and accurately timed in an a la carte restaurant environment.
• Responsible for the preparation of ingredients, recipes, and designated preparations according to kitchen guidelines and standards.
• Ensuring proper storage of food, equipment, and supplies, from their arrival into the kitchen until their intended use.
• Follow and practice proper food handling procedures while maintaining cleanliness of workstations and the kitchen areas.
• Perform other duties as needed and special projects as assigned by management.
• Aid in coordination of prep work across different service and kitchen output.
• Coordinate with front of house colleagues for seamless guest experience.

• Formal culinary training (culinary or hospitality college programs or equivalent) OR significant management experience in similar restaurant or hotel environments.
• Restaurant AND banquet experience is an asset.
• 2-5 years in a senior cook or supervisor role.
• Previous hotel experience is an asset.
• Flexible schedule with availability on evenings, weekends, and holidays.
• Food Handlers Certificate.
• Communicative, empathetic, passion for great food and experiences, good motivator, and leadership skills.

• Group insurance plan with telemedecine
• Group RRSP and DPSP (Deferred Profit Sharing Plan)
• 50% employee discount at all of our establishments for the employee and up to 3 guests
• Discounts with our business partners (transportation, wellness, leisure)
• Company culture that values employees
• Employee recognition events
• Growing company with opportunities for career development and personal growth

We thank you for your interest. Only individuals selected to be interviewed will be contacted.

In this document, we have made an effort to use neutral language suitable for all individuals, regardless of gender. However, certain terms, job titles, and sentence structures may require us to use the masculine form as a neutral gender. We wish to inform you of this. As we prioritize an inclusive work environment, we welcome all individuals, regardless of gender, to apply.