Chef de Partie - Taboo Muskoka

Taboo Muskoka, a premier resort destination, is seeking skilled and passionate Chef de Parties to join our Culinary Team at The Boathouse Restaurant for the upcoming season. If you take pride in creating exceptional dishes, thrive in a high‑paced kitchen, and enjoy working in a collaborative environment, we invite you to apply.

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 efficiency, cleanliness, and food safety standards. This role also involves supervising junior kitchen staff and ensuring daily kitchen operations run smoothly.

Come work & play on beautiful Lake Muskoka this summer! Taboo Muskoka is a privately owned Resort in Gravenhurst, Ontario. Our mandate is to 'Create happiness by offering incredible Muskoka experiences to our guests and team.’ Staff Housing Available!

BENEFITS OF WORKING AT 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, tennis
• Staff housing available (located in town of Gravenhurst – short 7kms or 5 mins from the resort)
• Shuttle services to and from staff housing and the resort available
• Potential room 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

KEY RESPONSIBILITIES

• To be fully aware of the preparation and service of all dishes on the resort menus.
• To prepare and present dishes on resort menus according to customer requirements.
• To ensure mise en place is carried out in your allocated area of work to meet forecasted demand.
• To maintain portion control guidelines in order to ensure the profitability of kitchen is maintained.
• To record temperature checks on food and in storage areas as directed to ensure statutory requirements are met and report any variances are rectified immediately.
• To ensure food materials are stored correctly and rotated to meet company and legal requirements.
• To keep food wastage to a minimum.
• To maintain high standards of working practices in terms of personal appearance and safe and hygienic working practices.
• To assist with the training of and supervise other members of the kitchen brigade.
• To assist with quality control and menu planning where appropriate.
• To practice the correct and safe use and care of all items of equipment.
• To report all damage, hazards and wear and tear occurring within your areas of work.
• To ensure all security and control procedures laid down are strictly adhered to.
• To assist with various cleaning duties as required.
• To be aware of product cost and kitchen gross profit targets.
• To assist with the ordering of food materials as required following company procedures.
• To be fully aware of and strictly observe Food Safety regulations and requirements.
• To attend training when required.
• To be fully aware of and strictly observe Health & Safety and fire procedures.
• To be fully aware of and comply with hotel and company rules and regulations as identified in the team member handbook.
• Day to day supervision of first and second cooks and stewards

EDUCATION AND EXPERIENCE

• Minimum two years’ experience in casual fine dining, including a la carte and volume production experience.
• Completion of culinary training diploma.
• High school level English communication skills

PHYSICAL ENVIRONMENT/REQUIREMENTS

• Minimum 2 years of experience in a casual fine dining kitchen, including à la carte and high-volume production.
• Completion of a culinary training diploma (preferred).
• Strong ability to work efficiently in a fast‑paced, high‑pressure environment.
• High school‑level English communication skills.
• Indoor and outdoor kitchens in a high‑heat environment.
• Fast‑paced industrial kitchens with open flames, deep fryers, and grills.
• Physical ability to:
  • Stand for 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.

Job Types: Full-time, Part-time, Seasonal

Pay: $19.00-$21.00 per hour

Expected hours: 24 – 40 per week

Expected Start Date: 2026-04-26

Great Gulf Group of Companies is committed to providing a fair and equitable work environment and encourages applications from qualified candidates, visible minorities, aboriginal peoples and persons with disabilities. As per the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act (AODA), Great Gulf will accommodate the needs of applicants with disabilities throughout all stages of the selection process. If you require accommodation during the recruitment process, please advise Human Resources.

To be eligible to apply for this position you must be legally entitled to work in Canada. We thank all applicants for their interest. Only successful candidates will be contacted.

Please note that we do not currently use artificial intelligence in our hiring process.