Chef De Partie

Canopy by Hilton Toronto Yorkville, Toronto, ON, CA

2 days ago Requisition

Salary Range: $72,000.00 To $80,000.00 Annually

What an exciting time to weave a new fabric into the vibrant neighbourhood of downtown Toronto!

Say hello to Canopy by Hilton Toronto Yorkville! Canada’s first Canopy by Hilton.

Canopy by Hilton, Hilton's first lifestyle brand, is a place in the neighbourhood to relax and recharge, offering simple guest-directed service, comfortable spaces, and thoughtful local choices.

Culture is key at Canopy, with team members known as “friendly enthusiasts,” that engage guests, always going above and beyond, to make stays memorable and thoughtful. Relationships with area partners showcase Canopy’s expertise in local know-how, crafting unique experiences tailored for every guest.

Attention to detail and an energetic environment ensures Canopy’s “Positively Yours”service culture is a kept Brand promise, delivering a consistent “Positive Stay,”where memories are made, and comfort is guaranteed.

Canopy by Hilton Toronto Yorkville is a184-room hotel with a restaurant, street-level café, and over 3500 sq ft of meeting space, located in one of the most exclusive and sought-after areas of downtown Toronto, Canada.

Reports To: Executive Chef

Job Status: Current open position

Work Area: Kitchens and all F&B areas

We are looking for a talented Chef de Partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a Chef de Partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

• Prepare food items and meal components in the culinary department.
• Follow directions from the Executive Chef.
• Collaborate with the line cooks to ensure quality food and service.
• Maintain safe and clean kitchens and all food service outlets in the hotel.
• Stock and order supplies for the culinary department.
• Improve preparation methods based on feedback.
• Assist in other kitchen areas as needed.
• Assist with inventory count and receivership when required.
• Ensure SOPs are followed.
• Perform additional duties as required by the management.
• Red Seal Certification is strongly preferred.
• Culinary Diploma or equivalent work experience, at least five to six years.
• Must have banquet and restaurant a la carte experience.
• Completed cooks’ apprenticeship considered an asset.
• Positive, friendly and hospitality focused.
• Attention to detail, organization, and time management skills required.
• Ability to work in a fast-paced environment.
• Must be able to complete tasks both independently and as a part of the team.
• Available to work shifts during weekends and holidays.

• Assists Executive Chef in supervising the preparation of food for multiple F&B outlets or facilities or may independently supervise food preparation for one or more outlets. Primary duty is professional chef work and supervision of other culinary employees.

Because safety is a management responsibility, department managers are held directly accountable for safe work practices and control of physical hazards in their areas.

• Establish and enforce all safety policies and procedures. Ensure that all employees comply with OHSA and its regulations. Correct any employee who is observed breaking a safety rule. Any employee who continues to violate safety rules should be disciplined immediately.
• Detect and eliminate, or report for correction, all…