Job Description

BANQUET CHEF - CALEDON (ALTON), ON

We are currently looking for a

Banquet Chef

to join our Food & Beverage team. As the Banquet Chef, you will be responsible for the planning, preparing, and execution of all banquet functions, tournament events and meetings including but not limited to breakfast, luncheons, breaks, and dinner events including weddings, corporate and private events under the Executive Chef's guidance while ensuring exceptional dining experiences for our Guests.

CORE RESPONSIBILITIES

Financial:

Accountable for operating a business that is cost effective and profitable through proper ordering methods, stock rotation, minimum wastage, training, employee scheduling and market awareness. Sees that proper costing procedures are in place and followed to establish sales price and therefore maximizing profitability as per the guidance of the Executive Chef. Maintaining and improving food and labour costs as per the Executive Chefs direction and established budgets.

Strategic Leadership:

Contribute to the development and execution of a comprehensive strategic plan for culinary operations that aligns with the company's objectives and values.

Menu Development:

Participate in designing menus with the guidance of the Executive Chef.

Proactive Planning:

Manage and maintain appropriate food and operational supplies inventory levels.

Culinary Development and Planning:

Collaborate with the Executive Chef on seasonal advance planning of core menus including recipe development, costing and preparation procedures.

People Development:

Hire, train, guide and develop culinary banquet staff. Establish and drive progressive people development through regular one on one growth plans for career development for all staff levels.

Healthy Work Environment:

Develop and promote both a culture of inclusion and workplace safety within the kitchen operations and across all food and beverage alongside peer management. Ensure sanitation and food safety standards are achieved and maintained as per the Public Health Dept.

Culinary Excellence:

Continuously strive for culinary excellence and culinary trends that align with our clientele's preferences. Lead by example in culinary preparation and presentation.

Collaboration Planning and Communication:

Works openly and proactively with peer management and provides clear, open, and consistent communication with team.

Qualifications:

3-5 year's experience as a Banquet Sous Chef or Banquet Chef in a high-volume full-service environment. Hotel experience an asset. Experience executing banquet events an asset. Culinary degree or equivalent certification preferred. Culinary Leadership role in Golf or Private Club environment considered an asset. Strong leadership and team management skills. Creative culinary talent and the ability to adapt to diverse culinary styles. Excellent communication and interpersonal skills. Knowledge of the latest culinary trends and techniques. Familiarity with health and safety regulations. Strong problem-solving and decision-making abilities. Must possess a Food Handlers Certificate.
Expected Start Date: March 2026

Only candidates invited for an interview will be contacted.

TPC Toronto at Osprey Valley is an equal opportunity employer and is committed to diversity and inclusiveness in all its work. We work proactively to be fair and reasonable in practice and to build diversity into our teams. Accommodations are available on request for candidates taking part in all aspects of the selection process.

Please visit our website www.ospreyvalley.com or on LinkedIn www.linkedin.com/company/tpc-toronto-at-osprey-valley/ to learn more about TPC Toronto at Osprey Valley.

Job Types: Full-time, Permanent

Pay: $78,000.00-$83,000.00 per year

Benefits:

Company events Dental care Discounted or free food Employee assistance program Extended health care Life insurance On-site gym On-site parking Paid time off Store discount Vision care
Ability to commute/relocate:

Caledon, ON: reliably commute or plan to relocate before starting work (required)
Experience:

banquet (sous) chef: 3 years (required)
Licence/Certification:

Food Handler Certification (required)
Work Location: In person

Application deadline: 2026-01-31
Expected start date: 2026-03-02