Chef de Partie

Chef de Partie – Catering

Edge Catering

Position Overview

The Chef de Partie is a skilled, hands-on culinary position responsible for executing high-quality food production to Edge Catering standards.

Working within the HQ production kitchen, the Chef de Partie independently manages assigned production, follows recipes and specifications, maintains quality and organization, and provides direction to Prep Cooks and Culinary Assistants when required.

The Chef de Partie may also work at off-site events as part of the culinary team under the direction of an Event Sous Chef.

Key Responsibilities

· Prepare, cook and finish menu items according to Edge recipes, specifications and presentation standards

· Independently complete assigned production and prep lists within established timelines

· Review BEOs, recipes and production requirements relevant to assigned work

· Take responsibility for an assigned station or area of production

· Ensure proper portioning, seasoning, cooking, cooling, storage and labelling

· Prepare food for corporate catering, weddings, special events and other Edge business

· Identify production shortages or concerns and communicate them to the HQ Sous Chef

· Assist with accurate packing and organization of food for events

· Maintain refrigerators, freezers, storage areas and assigned workstations

· Minimize waste and ensure proper utilization and rotation of products

· Maintain clean, organized and production-ready work areas

· Follow all FoodSafe, sanitation, allergen and workplace safety procedures

Team Leadership

· Provide day-to-day direction to Prep Cooks and Culinary Assistants assigned to their station or production area

· Demonstrate proper culinary techniques and Edge production standards

· Assist with training and developing junior culinary team members

· Check work completed by junior team members before moving production forward

· Communicate production progress and challenges to the HQ Sous Chef

· Lead by example through organization, professionalism and attention to detail

· Support a respectful and collaborative kitchen environment

Event Responsibilities

When assigned to an off-site event, the Chef de Partie will:

· Report to the Event Sous Chef

· Review assigned menu items, station responsibilities and service expectations

· Set up and maintain an assigned culinary station

· Execute cooking, finishing and plating according to Edge standards

· Direct Culinary Assistants, Prep Cooks or other team members assigned to their station

· Maintain food quality, temperature, presentation and portion standards

· Communicate timing, shortages or execution concerns to the Event Sous Chef

· Assist with event breakdown, packing and return of culinary equipment

Knowledge, Experience & Qualifications

· Minimum 2–3 years of professional culinary experience or equivalent combination of training and experience

· Catering, banquet, hotel or high-volume production experience is an asset

· Strong knife skills and fundamental cooking techniques

· Ability to independently execute recipes and production assignments

· Good understanding of food safety, sanitation and allergen controls

· Ability to organize and prioritize multiple production requirements

· Strong communication and teamwork skills

· Ability to provide direction to junior culinary employees

· FoodSafe Level 1 required

· Formal culinary training or Red Seal certification is an asset

· Flexible availability based on production and event requirements

· Legally entitled to work in Canada

Hours & Scheduling

Edge Catering is an event-driven business, and scheduled hours will vary according to production and event volume. Shifts may include mornings, evenings, weekends and off-site events.

Growth at Edge

The Chef de Partie is an important development position within the Edge culinary leadership structure. Team members who consistently demonstrate strong culinary execution, organization, leadership and ownership may have opportunities to progress into Event Sous Chef or other Sous Chef positions.

Pay: $24.00-$27.00 per hour

Benefits:

• Flexible schedule

Work Location: In person