Shay Ristorante – Toronto
Chef de Partie
We are seeking an experienced and driven Chef de Partie to take ownership of a station in a new high-end Italian restaurant opening soon in one of Toronto's most prestigious neighbourhoods. This is an opportunity to step into a kitchen with strong leadership, a clear culinary identity, and the resources to do the work properly.
The Chef de Partie at Shay is not just executing a station — they are setting the standard for it. If you are ready to own your section, develop the cooks around you, and be part of something built to last, we want to hear from you. Compensation and scheduling details will be discussed privately with candidates who advance through the process.
THE CONCEPT: A MODERN EXPRESSION OF ELEVATED ITALIAN DINING
Shay is being built as a destination where craftsmanship and genuine hospitality converge. Rooted in seasonal Italian tradition and executed with precision and contemporary sensibility, the culinary program is designed for a discerning Toronto audience.
What guests will find at Shay:
● An ingredient-driven menu grounded in Italian culinary tradition with modern technique and finesse
● A kitchen built for precision, high craft, and consistent excellence
● A dining room that embraces understated luxury and genuine hospitality
● A team committed to building something exceptional and enduring in the Toronto dining landscape
POSITION OVERVIEW
The Chef de Partie is responsible for the complete management of their assigned station — from daily prep and organization to execution during service and the development of junior cooks. You are the standard-bearer for your section and a key voice in the kitchen team's performance, culture, and output.
WHAT YOU WILL DO
Station leadership
● Own every aspect of your station: prep, organization, execution, and quality control
● Ensure all dishes leave your section on time, on spec, and to the standard the kitchen demands
● Direct and develop the prep cooks and line cooks working under you on your section
● Hold your station to the highest food safety, cleanliness, and organizational standards at all times
● Anticipate and communicate any issues — product, staffing, or operational — before they become problems
Culinary execution
● Execute all recipes and plating specifications with precision and consistency every service
● Maintain and monitor mise en place levels throughout the shift, adjusting as needed
● Contribute ideas and refinements to the menu in collaboration with senior kitchen leadership
● Assist with menu transitions, seasonal updates, and new dish development when required
Kitchen operations
● Assist with ordering, inventory, and cost control for your station's products
● Participate in and contribute to pre-shift briefings and post-service debriefs
● Support a kitchen culture that is disciplined, collaborative, and focused on excellence
● Uphold all food safety and sanitation requirements in line with Toronto Public Health regulations
WHAT WE'RE LOOKING FOR
Required
● Minimum 3 years of professional kitchen experience, including time at the Chef de Partie level or equivalent
● Strong technical skills and the ability to execute at a fine dining standard consistently
● Experience leading and developing junior kitchen staff
● Solid understanding of Italian cuisine, ingredients, and culinary philosophy
● Composed and decisive under pressure during high-volume service
● Food Handler certification and eligibility to work in Ontario
An advantage
● Formal culinary training or apprenticeship
● Experience in upscale Italian or European fine dining kitchens
● Involvement in menu development or seasonal programming
● Familiarity with Toronto's restaurant landscape and supply chain
The kind of person we are looking for
● A cook who has grown into a leader and takes genuine pride in the people they develop
● Someone who never lets the standard slip, regardless of the pressure or pace
● Collaborative, communicative, and invested in the collective success of the kitchen
● Passionate about Italian food and motivated to contribute to something that matters
THE ENVIRONMENT
● Evening and weekend availability required
● A high-performance kitchen with a culture built on craft, accountability, and mutual respect
● Close collaboration with senior kitchen leadership and the full BOH team
Pay: $17.60-$27.57 per hour
Benefits:
Work Location: In person
