he Clayfield is a new 102-room luxury boutique hotel opening in Niagara-on-the-Lake and part of the Unbound Collection by Hyatt. The hotel will deliver a highly personalized, refined guest experience grounded in calm luxury, craftsmanship, and a strong sense of place, with dining and gathering playing a central role in that vision.
The Clayfield has partnered with Ascari Hospitality Group for all food & beverage operations including Terrain Restaurant, lobby lounge, Terrace, in-room dining, banquets, and off-site catering.
Ascari Hospitality Group is seeking Chef De Partie's .Reporting to the Executive Chef and chef de Cuisine , this role is responsible for running a station and in the kitchen and helping lead junior team members.
About Us
Located amongst the vineyards of Niagara on the Lake in the heart of Ontario’s wine country, our boutique hotel restaurant offers an intimate casual fine-dining experience. We will be a wine country restaurant that focuses on the local produce of Niagara and offering the best of the seasons. Approachable yet refined, the cuisine will be a thoughtful expression of the best that this region has to offer. We will be building a team of energetic and professional cooks who will be executing this vision everyday. We’re looking for Chef De parties that are ready for this challenge.
Job Title: Chef De Partie
Reports To: Chef De Cuisine / Executive Chef
Job Summary
A Chef de Partie is responsible for managing a specific section of the kitchen (such as grill, sauce, pastry, fish, or vegetables) and ensuring high-quality food preparation and presentation. They supervise junior kitchen staff, maintain food safety standards, and support the smooth operation of the kitchen.
Key Responsibilities
- Prepare, cook, and present dishes within the assigned section.
- Ensure all food is prepared according to recipes, quality standards, and presentation guidelines.
- Manage and organize the designated kitchen station efficiently.
- Supervise, train, and support Commis Chefs and kitchen assistants.
- Monitor stock levels and assist with ordering ingredients and supplies.
- Ensure proper food storage, labeling, and stock rotation (FIFO).
- Maintain high standards of cleanliness, hygiene, and food safety.
- Assist the Sous Chef and Head Chef in menu planning and recipe development.
- Minimize food waste and control portion sizes.
- Work effectively under pressure during busy service periods.
Requirements
- Proven experience as a Chef de Partie or strong experience as a Commis Chef.
- Culinary qualification or relevant food preparation training preferred.
- Strong knowledge of cooking techniques and kitchen operations.
- Understanding of food safety and hygiene regulations.
- Leadership and team management skills.
- Excellent organizational and time-management abilities.
- Ability to work flexible hours, including evenings, weekends, and holidays.
Key Skills
- Food preparation and cooking
- Kitchen organization
- Team leadership
- Attention to detail
- Time management
- Communication skills
- Problem-solving
- Food safety compliance
Working Conditions
- Fast-paced kitchen environment.
- Standing for extended periods.
- Handling hot equipment and kitchen tools.
- Shift work, including weekends and public holidays.
Pay: $24.00-$24.50 per hour
Benefits:
Work Location: In person
