collingwood, on chef de partie Jobs – 61 Openings This Week

Chef De Partie
Living Water Resorts —Collingwood, ON
- $23.55 an hour
- Weekends as needed
- Windows
- Computer skills
- Leadership
Quick apply
9d
chef de partie
Living Water Resorts —Collingwood, ON
- $23.55 an hour
- Full-time
- English
- Hotel
- High school diploma or GED
- Dental care
chef de partie
Pie Wood Fired Pizza Joint —Barrie, ON
- $36 an hour
- Part-time
- Cooking
- English
- High school diploma or GED
- Flexible schedule
Line Cook
Rusty's At Blue —Blue Mountains, ON
- $17.20–$23.00 an hour
- Weekends as needed
- Serving
- Cooking
- Food service
Quick apply
Line Cook
Bocado Restaurant —Blue Mountains, ON
- $18–$24 an hour
- Part-time
- Spanish
- Cooking
- Organizational skills
Quick apply
Cook
The Agency —Meaford, ON
- From $23 an hour
- Overtime
- Cooking
- High school diploma or GED
- Food service
Quick apply
Experienced Line Cook
The Queens Hotel —Barrie, ON
- $20–$22 an hour
- Full-time
- Customer service
- Cooking
- English
- Store discount
Quick apply
3d
Line Cook
Balm Beach Bar & Smokehouse —Midland, ON
- From $20 an hour
- Part-time
- Bar
- Cooking
- Food service
Quick apply
Line Cook/Prep Cook/Dishwasher/ chef/waiters/
Ru mis grillhouse —Elmvale, ON
- From $18 an hour
- Part-time
- Sanitation
- Cooking
- English
- Store discount
- Flexible schedule
Quick apply
Line Cook/Prep
Cora Breakfast and Lunch (Barrie) —Barrie, ON
- From $17.60 an hour
- Part-time
- Serving
- Cooking
- In-person
- Flexible schedule
Quick apply
Line Cooks - Relocate to Waterton Park, Alberta (Seasonal)
Bayshore Inn and Spa —Ontario
- $19–$22 an hour
- Temporary
- Cooking
- English
- Hotel
- Store discount
Quick apply
Line Cook
Kelseys Barrie - Mapleview —Barrie, ON
- $17.60–$18.50 an hour
- Part-time
- Cooking
- Food service
- In-person
Quick apply
Line Cook
Mc Finn's Irish Pub —Barrie, ON
- $17.60–$22.00 an hour
- Part-time
- Bar
- Cooking
- Food service
Quick apply
9d
Restaurant Line Cook
The Huron Club Restaurant & Bar Inc. —Collingwood, ON
- $17.20–$27.26 an hour
- Part-time
- Customer service
- English
- Organizational skills
- Flexible schedule
Quick apply
11d
Line Cook/Prep Cook
Gustav Chophouse & Bar —Collingwood, ON
- $18–$25 an hour
- Part-time
- Cooking
- English
- Food service
- Store discount
Quick apply
first cook
Living Water Resorts —Collingwood, ON
- $21.98 an hour
- Full-time
- English
- Hotel
- High school diploma or GED
- Dental care
Line Cook
The Tremont Cafe —Collingwood, ON
- $19–$25 an hour
- Part-time
- Cooking
- Hotel
- Food service
Quick apply
First Cook
Living Water Resorts —Collingwood, ON
- $21.98 an hour
- Part-time
- Bar
- Organizational skills
Quick apply
9d
Line Cook and Prep Cook
Chuck's Roadhouse Wasaga Beach —Wasaga Beach, ON
- From $17.60 an hour
- Part-time
- Customer service
- Cooking
- English
Quick apply
2d
First Cook, Seasonal Full Time
ESS Compass Group Canada —Borden, ON
- $27 an hour
- Day shift
- Cooking
- Restaurant experience
- Communication skills
Quick apply
Cook
St. Louis Bar & Grill —Collingwood, ON
- $17.60–$20.00 an hour
- Part-time
- Cooking
- In-person
- Communication skills
- Flexible schedule
Quick apply
Grill Cook at Harvey's
Swiss Chalet/ Harvey's —Collingwood, ON
- From $17.60 an hour
- Part-time
- Cooking
- English
- Food service
Quick apply
7d
third cook
Living Water Resorts —Collingwood, ON
- $19.34 an hour
- Weekends as needed
- English
- Hotel
- High school diploma or GED
- Dental care
Line Cook/Prep Cook
Brightside Deli —Collingwood, ON
- From $18 an hour
- Full-time
- Sanitation
- Restaurant
- Restaurant experience
Quick apply
second cook
Living Water Resorts —Collingwood, ON
- $20.96 an hour
- Full-time
- English
- Hotel
- High school diploma or GED
- Dental care

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Chef De Partie

Living Water Resorts
Collingwood, ON

Quick apply

Job details

Seasonal
9 days ago

Skills

Computer operation
Red Seal
FoodSafe
Butchery
Windows
Workplace hazardous materials information systems
Computer skills
Leadership
Communication skills

Full job description

JOB TITLE: Chef de Partie

DEPARTMENT: Kitchen – Lakeside Seafood & Grill

REPORTS TO: Sous Chef / Executive Chef

SUPERVISES: First Cooks, Second Cooks, Third Cooks and Kitchen Stewards (in collaboration with the Sous Chef)

Living Water Resorts prides itself in its people and is committed to attracting and retaining the best talent. From part-time to full-time jobs, seasonal, co-operative education experiences to Leadership positions, Living Water Resorts offers you the perfect place to build your resume.

Position Summary

The Chef de Partie (CDP) is responsible for running an assigned kitchen station and ensuring all food is prepared, cooked, and presented to the highest standards of quality, consistency, and accuracy. This position supports the Executive Chef and Sous Chef by maintaining efficient production, supervising junior cooks, and upholding kitchen standards.

When the Executive Chef and Sous Chef are not present, the CDP assumes full responsibility for kitchen operations, service flow, and staff direction.

This role requires strong culinary skill, attention to detail, disciplined kitchen habits, and the ability to deliver consistent results under pressure.

Key Responsibilities

1. Culinary Standards & Service Execution

Prepare, cook, and plate all dishes according to approved recipes, portioning, and presentation standards.
Maintain a no-compromise approach to quality, consistency, and guest satisfaction.
Work all stations as needed: grill, sauté, garde manger, pastry, breakfast, lunch, and dinner service.
Maintain service flow during peak periods and verify that all plates leaving the kitchen meet quality expectations.
Support menu development by testing new dishes and providing input for seasonal changes.
Maintain mise en place, ensuring all ingredients and tools are prepared, labeled, and organized before service.

2. Team Leadership & Development

Guide and support junior cooks assigned to your station; provide coaching, feedback, and hands-on training.
Lead by example in behavior, professionalism, punctuality, and work ethic.
Promote strong communication and teamwork across all stations.
Ensure staff follow kitchen rules, policies, and production standards.

3. Operational Responsibilities

Support food cost control by following standardized recipes, portioning accurately, and minimizing waste.
Ensure proper receiving, rotation (FIFO), labeling, and storage of all products.
Maintain accurate inventory levels and communicate shortages promptly to leadership.
Assist with banquet production, special events, and resort-wide functions as required.
Maintain a clean, organized, and sanitized workstation at all times, including equipment, tools, shelves, coolers, and prep areas.
Follow daily production lists and contribute to efficient workflow and station readiness.
Adhere to schedules, station responsibilities, and all Living Water Resorts policies and procedures.

4. Health, Safety & Compliance

Follow all Public Health regulations, Safe Food Handling standards, and WHMIS requirements.
Maintain professional grooming and uniform standards daily.
Use knives, ovens, fryers, chemicals, and hot equipment safely and responsibly.
Model safe working practices for all team members and report safety hazards immediately.

5. Continuous Improvement

Contribute ideas for improving menu items, recipes, efficiency, and overall guest experience.
Support implementation of updated standards, procedures, and kitchen initiatives.
Take ownership of station operations and demonstrate accountability for quality and consistency.

Qualifications & Requirements

Culinary School diploma or completed apprenticeship (minimum 2 years).
Journeyman’s Papers and Red Seal Certification required.
Minimum 4 years experience in a comparable culinary environment.
Valid Food Safe Handling and WHMIS Certificates.
Strong knowledge of butchery, seafood, and shellfish preparation.
Ability to work efficiently under pressure while maintaining quality.
Strong organizational and communication skills.
Basic computer literacy (MS Windows or Apple iWorks).
Professional attitude, appearance, and leadership presence.

Working Conditions

Commercial kitchen environment with hot surfaces, open flames, fryers, ovens, and cleaning chemicals.
Requires bending, reaching, lifting up to 30 lbs, and standing/walking for extended periods (average 8 hours per shift).
Must be available for early mornings, evenings, weekends, holidays, and peak business periods.

Additional Notes

The Chef de Partie role requires initiative, responsibility, and a hands-on approach. The CDP must demonstrate professionalism, adaptability, and the ability to prioritize tasks efficiently. Duties may be adjusted based on business needs or organizational changes.

Quick apply

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