Chef de Partie - Taboo Muskoka

Why Join Taboo Muskoka?

• Bonus upon completion of your contract*
• $500 for referring fellow team members and earn $ for bringing in business*
• Complimentary One-Night Stay (Be Our Guest) - Enjoy a complimentary one-night stay, including breakfast for two, during non-peak periods and subject to availability
• Complimentary use of resort amenities, including trails, bikes, beach, pools, and tennis
• Staff housing available (located in the town of Gravenhurst – a short 7 km or 5 minutes from the resort)
• Shuttle service to and from staff housing and the resort available
• Potential for career advancement
• Staff (and friends and family) discounts on meals, rooms, and merchandise
• Staff appreciation events and activities
• Employee recognition programs
• *Some conditions apply.  Please inquire for details

If you take pride in creating exceptional dishes, thrive in a fast-paced kitchen, and enjoy working in a collaborative environment, we invite you to apply.

Taboo Muskoka is seeking a skilled and passionate Chef de Partie to join our culinary team at The Boathouse Restaurant in Gravenhurst.

At Taboo Muskoka, we take pride in crafting an extraordinary dining experience. Under the guidance of renowned Chef Mark McEwan and his team at McEwan Restaurant Consultants, our culinary program is built on expertise, innovation, and the highest standards of excellence. Chef Mark’s insights shape our menus, refine our kitchen operations, and elevate our service, ensuring every dish reflects culinary mastery. This collaboration also provides our kitchen team with hands-on training, fostering growth and skill development under industry-leading mentorship.

Reporting to the Executive Chef and Sous Chef, the Chef de Partie is responsible for preparing and presenting high-quality dishes while maintaining the highest standards of efficiency, cleanliness, and food safety standards. This role also involves supervising junior kitchen staff and ensuring daily kitchen operations run smoothly.

Full-time and part-time positions are available starting the end of April 2026 through the end of October 2026. Staff housing is available.

Key Responsibilities:

• Maintain knowledge of the preparation and service of all dishes on the resort menus.
• Prepare and present dishes on the resort menus according to customer requirements.
• Ensure mise en place is carried out in your allocated area of work to meet forecasted demand.
• Maintain portion control guidelines in order to ensure the profitability of kitchen is maintained.
• Record temperature checks on food and in storage areas as directed to ensure statutory requirements are met and that any variances are reported and rectified immediately.
• Ensure food materials are stored correctly and rotated to meet company and legal requirements.
• Keep food waste to a minimum.
• Maintain high standards of working practices in terms of personal appearance and safe and hygienic working practices.
• Assist with the training of and supervision of other members of the kitchen brigade.
• Assist with quality control and menu planning where appropriate.
• Practice the correct and safe use and care of all items of equipment.
• Report all damage, hazards and wear and tear occurring within your areas of work.
• Ensure all security and control procedures laid down are strictly adhered to.
• Assist with various cleaning duties as required.
• Maintain awareness of product costs and kitchen gross profit targets.
• Assist with the ordering of food materials as required following company procedures.
• Follow and strictly observe food safety regulations and requirements.
• Attend training when required.
• Follow and strictly observe Health & Safety and fire procedures.
• Comply with hotel and company policies and procedures as identified in the team member handbook.
• Provide day-to-day supervision of first and second cooks and stewards.

Qualifications:

• Minimum 2 years’ experience in a casual fine dining kitchen, including à la carte and high-volume production.
• Completion of a culinary training diploma (preferred).
• Ontario Food Handler Certification (required).
• High school-level English communication skills.

Work Arrangement:

• Strong ability to work efficiently in a fast-paced, high-pressure environment.
• High school-level English communication skills.
• Comfortable working in varied kitchen settings, including:
  • Indoor and outdoor kitchens in a high-heat environment.
  • Fast-paced industrial kitchens with open flames, deep fryers, and grills.
• Physical ability to:
  • Stand up to 90% of the shift.
  • Lift up to 50 lbs.
  • Work with sharp knives, hot equipment, and liquids.
  • Occasionally kneel, push, or pull kitchen equipment.
  • Work varied shifts, including evenings, weekends, and holidays.

Compensation:

• Pay Range: $19.00 to $21.00 per hour

Vacancy Status:

• New Vacancy

Interested?

We encourage you to apply even if you don’t meet every qualification. If you’re the right candidate, we’ll support your growth and help you learn along the way.

Apply today and help us build what’s next.