Overview

Chef De Partie Jobs in Toronto, Canada at Revery-Toronto-Downtown,-Curio-Collection-By-Hilton

Overview

Revery Curio Collection by Hilton – Toronto, ON, Canada

Salary Range: $60,667.00 to $63,860.00 Annually

Be Part of Revery Toronto Downtown, Canada’s second Curio Collection by Hilton.

Join one of Canada’s most successful companies in hospitality. With 19 hotels currently owned and managed and 6 in development, your talent, collaboration, and voice will contribute to our growing organization. We strive to provide valued employees with great benefits, perks, training, and growth opportunities.

Revery sits in Toronto’s Entertainment District with 224 rooms, multiple event spaces, a French-inspired restaurant, and an all-day lobby bar. Revery opened in June 2024 and is an exclusive hotel in downtown Toronto, Canada, within the Curio Collection by Hilton.

Easton’s is committed to fostering an inclusive workplace where every individual feels valued, respected, and empowered to contribute.

What we offer

  • Employee Social Events
  • Discounted Staff Meals
  • Hotel Discounts at Hilton
  • Health, Vision, and Dental Coverage

Revery is looking for someone passionate about working in the hospitality industry.

What will you be doing?

JOB OVERVIEW:
Join our culinary team in crafting unforgettable dining experiences for our guests. As Chef de Partie, you will oversee a designated section of the kitchen, preparing high-quality dishes that meet the head chef’s standards. You’ll ensure your station remains clean, organized, and fully stocked at all times.

Success in this role requires composure under pressure, a collaborative spirit, and a passion for excellence. The ideal candidate is a dedicated team player who consistently goes the extra mile to deliver outstanding food and service.

Responsibilities

  • Takes ownership of daily food preparation, duties, and delegation to line staff assigned by leadership to meet standards and quality.
  • Follows instructions from immediate superiors to complete daily tasks.
  • Coordinates daily tasks with the Sous Chef and line staff.
  • Supervises all 1st and 2nd cooks in the main hotel kitchen.
  • Estimates daily production needs and checks the quality of raw and cooked food to ensure standards are met.
  • Ensures production, preparation, and presentation of food are of the highest quality.
  • Manages stock levels and ordering of culinary products in relevance to hotel occupancy and function forecasts in coordination with the Sous Chef.
  • Maintains guest satisfaction, quality, and costs; works closely with the Sous Chef to coordinate processes.
  • Maintains knowledge of standard operating procedures and policies for food preparation, receiving, storage, and sanitation.
  • Has full awareness of all menu items, recipes, methods of production, and presentation standards.
  • Adheres to proper handling of food products at the right temperatures.
  • Maintains daily fridge/freezer temperatures and reports issues to the Sous Chef.
  • Ensures fridges and freezers are organized daily for team success.
  • Operates and maintains department equipment and reports malfunctions promptly to the Sous Chef.
  • Manages monthly inventory counts and reports anomalies to leadership.
  • Ensures effective communication and maintains a secure, friendly work environment.
  • Establishes and maintains inter-departmental working relationships.
  • Approaches menu creation with quality, cost control, and volume in a multi-outlet setting.
  • Maintains personal hygiene and equipment safety; sets a positive example for others.
  • Works to meet deadlines and supports others in achieving targets.
  • Checks expiry and best-before dates and proper storage of food items across food outlets.
  • Consults with the Sous Chef and Executive Chef on daily requirements and events, including last-minute needs.
  • Guides and trains line staff to maintain motivation and productive operations.
  • Maintains high hygiene standards on and off duty.
  • Provides daily feedback to leadership and assists in issue resolution.
  • Monitors quality control and adheres to hotel service standards.
  • Carrying out other duties as required by management.

Qualifications and requirements

  • High school diploma or equivalent.
  • Culinary school qualification.
  • Experience in a similar role.
  • Ability to work well in a team.
  • Excellent listening and communication skills.
  • Knowledge of safety and sanitation best practices.
  • Passion for delivering great food and service.
  • Multitasking and organizational ability.
  • Available to work shifts during weekends and holidays.

Revery Toronto Downtown, Curio Collection by Hilton is an equal opportunity employer committed to inclusive, barrier-free recruitment and selection processes. If you require accommodation during any stage of the recruitment process, please let us know, and we will work with you to meet your needs.

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Title: Chef De Partie

Company: Revery-Toronto-Downtown,-Curio-Collection-By-Hilton

Location: Toronto, Canada

Category:

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