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Added 13 mins ago
SC
chef de quart - Store# 55243, SERGE-PEPIN & YVON L'HEUREUX
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Canada's National Ballet School

Chef de Partie

Toronto, ON, Canada

$50,000 to $55,000 CAD / year · Full-time

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Job details

Pay: $50,000 to $55,000 CAD / year
Job type: Full-time
Apply by: Jan 3, 2027
Experience: Minimum 2 years' experience as a Chef de Partie with previous supervisory responsibilities
Posting language: English
Posted: Oct 5, 2026

Original job description

Are you a passionate culinary professional who thrives in a fast-paced kitchen, loves leading a team, and takes pride in creating great food experiences? At Canada's National Ballet School, every meal helps fuel creativity, learning, and performance - and we’d love for you to be part of it!

NBS is excited to invite applications for the full-time, permanent position of Chef de Partie to join our Food Services team. If you’re an organized, hands-on leader with strong culinary skills and a collaborative spirit, this could be the perfect next step in your career.

About Us:
Canada’s National Ballet School (NBS) is a leading arts and education institution dedicated to excellence in dance training, community programming, and health initiatives. With 300+ employees, NBS supports programs ranging from professional ballet training to groundbreaking community and health initiatives. At NBS, we foster a collaborative, creative environment rooted in inclusion, innovation, and continuous growth - and every team member plays an important role in supporting our vibrant community.

The Role:
Reporting to the Chef de Cuisine, the Chef de Partie helps bring our food services program to life by preparing and executing menus, including vegetarian options and specialized diets, for students, patrons of the Mona Campbell Square Café, and internal catered events. Whether it's fueling dancers between classes or supporting a special event, your work will have a direct impact every day! This is a hands-on leadership role where you'll supervise kitchen operations during shifts, support team members, and help maintain a safe, organized, and efficient kitchen environment across student dining, café service, and catered functions - no two days are exactly alike.

The Chef de Partie plays an important role in keeping kitchen operations running smoothly by coordinating food preparation and service, supporting staff, monitoring food quality and portion standards, and helping ensure meals are delivered efficiently and on time in a clean and safe environment. This role requires the ability to work in a fast-paced kitchen environment with extended periods of standing, repetitive tasks, and lifting supplies/equipment as needed. Flexibility may be required during busy school periods, including evenings, weekends, and occasional shift adjustments.

Staff are required to wear prescribed gear in accordance with hygiene and safety requirements (i.e., hair net/head covering, apron, oven mitts, gloves, etc.).

Why You’ll Love This Role:

Bring your creativity and culinary skills to a dynamic, community-focused kitchen
Lead and support a collaborative team in a fast-paced environment
Help fuel the daily lives of dancers, students, staff, and guests
Gain experience across café service, institutional dining, and event catering
Be part of a workplace that values innovation, inclusion, and teamwork
Opportunities to get involved in employee-led initiatives like our EDI and Social Committees

Major Duties and Responsibilities

Help lead kitchen operations during shifts by supervising and supporting the preparation of meals, snacks, café offerings, and catered events
Prepare and present food with consistency and attention to quality, portion sizes, and specialized dietary needs
Support the day-to-day flow of the kitchen by assigning tasks, monitoring production, and helping ensure efficient service
Supervise and support kitchen assistants, cooks, and dishwashers while maintaining quality, safety, and sanitation standards
Receive, inspect, organize, and properly store food deliveries and kitchen supplies
Help maintain a clean, safe, and organized kitchen environment by following food handling and health & safety procedures
Ensure students receive meals and snacks on time, including coordinating packed meals when needed
Support cost-control efforts by monitoring food waste and maintaining portion standards
Participate in required trainings and professional development opportunities
Jump in wherever needed to support the team and contribute to the overall success of the Food Services Department
Take on other duties as assigned - because great kitchens run on teamwork

Qualifications/Skills/Experience:

Journeyman Cook Certification with Red Seal or equivalent required
Valid Food Handler Certificate required; First Aid and CPR Certification considered an asset
Minimum 2 years' experience as a Chef de Partie with previous supervisory responsibilities
Experience working in a professional or institutional kitchen environment preferred
Strong culinary skills, including knife skills and experience preparing a wide variety of dishes
Knowledge of nutrition, portion sizes, specialized diets, food allergies, and institutional kitchen practices
Strong understanding of food handling, sanitation, food safety, and health & safety procedures
Ability to work independently while supporting a collaborative and team-oriented kitchen environment
Strong organizational, multitasking, communication, and problem-solving skills
Ability to stay organized and adapt during busy service periods
Knowledge of Workplace Hazardous Materials Information System (WHMIS)
Positive attitude, strong work ethic, and willingness to jump in wherever needed to support the team

We value enthusiasm and a willingness to learn just as much as experience. We encourage you to apply even if you don’t meet every qualification listed. If you have strong interpersonal skills, a knack for problem-solving, and a passion for contributing to a creative and supportive environment, we’d love to hear from you!

Compensation

Salary: $50,000 - $55,000 annually, commensurate with experience and aligned with internal equity.
Schedule: Tuesday to Saturday, 8:00 am - 4:00 pm

Total Rewards

Health & Wellness Benefits: Dental, Health, Paramedical, Short & Long Term Disability, Life Insurance, Employee Assistance Program
Employer-matched Defined Contribution Pension Plan
Paid Vacation Time
Commitment to Work-Life Balance
Development & Learning Opportunities
Discounted rates for Adult Ballet Classes at Canada’s National Ballet School
Discounted rates for all programs and items at our retail outlet
Complimentary staff meal per shift, plus discounted café snacks and beverages
Collaborative and Inclusive work environment: Join our EDI Committee or Social Committee and participate in our fun employee events!

Our Commitment to Equity & Accessibility
NBS is committed to addressing systemic inequities in every facet of our organization including programs, policies and practices. It is NBS’ top priority to build a remarkable and talented workforce that reflects the diversity of the City of Toronto. We strongly encourage applications from all qualified individuals, especially welcoming those with diverse intersectional identities who bring unique perspectives and contribute to the diversification of ideas.

If you require accommodation at any stage of the recruitment process, please inform us.

Successful candidates must supply Canada’s National Ballet School with a Police Reference Check in accordance with the School’s Child Abuse/Sexual Abuse Prevention Policy; this will be coordinated through the Human Resources Department at NBS

Please note: This role is for an existing vacancy

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More about this job

Responsibilities

The Chef de Partie supervises daily kitchen operations, including food preparation, menu execution, and catering for students and events. They are responsible for maintaining high standards of food quality, safety, and sanitation while supporting and coordinating the kitchen staff.

Requirements

Candidates must hold a Journeyman Cook Certification with Red Seal and a valid Food Handler Certificate. A minimum of 2 years of experience in a professional or institutional kitchen with supervisory responsibilities is required.

Skills

Culinary arts
Kitchen supervision
Menu execution
Food safety
Sanitation
Knife skills
Institutional cooking
Dietary management
Inventory management
Team leadership
Problem-solving
Multitasking
Communication
Food waste management
WHMIS knowledge

Benefits

Dental insurance
Health insurance
Paramedical services
Short-term disability
Long-term disability
Life insurance
Employee assistance program
Paid vacation
Discounted adult ballet classes
Discounted retail items
Complimentary staff meal
Discounted café snacks and beverages

Visa sponsorship

Not detected in the job text

Keywords

Chef de Partie
Red Seal
Journeyman Cook
Food Handler Certificate
Institutional Kitchen
Catering
Menu Execution
Food Safety
Sanitation
WHMIS
Supervision
Culinary
Dietary Needs
Inventory Control
Food Quality
Team Leadership
Hospitality

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