Celebrating our 108th anniversary, Bartlett Lodge is Algonquin Park’s smallest and most historic lodge! We have 12 cabins, 2 suites, and 2 platform tents that house our guests from around the world. Experience a once in a lifetime opportunity to live and work in one of Canada’s oldest Provincial Parks.
We are hiring for 1 Chef de Partie vacancy in our kitchen. This position is a full-time contract position LOCATED IN ALGONQUIN PARK (3 hours from Ottawa/Toronto) with an start date of July 2nd 2025 until the end of season October 25th 2025. You must be available to work the entire season to be considered for this position. You may be required to work holidays, weekends, split shifts, and on occasion 6-day weeks.

QUALIFICATIONS:

· Minimum 5 years cooking experience with a preference for fine dining or previous hotel and remote resort experience
· Food Handler Certificate.
· Excellent interpersonal and communication skills
We provide staff accommodations and two meals per day. Employees are welcome to the use of our amenities including canoes, kayaks, and bikes. Employees are also able to enjoy unlimited access to the park at no cost during their days off. Pay is based on experience and includes a share of our tip package.
We thank all candidates for their interest in working with us; however, due to the volume of applications received only those selected for an interview will be contacted.
Job Types: Full-time, Seasonal
Contract length: 4 months
Pay: $180.00-$200.00 per day

Additional pay:

• Tips

Benefits:

• Casual dress
• Company events
• Discounted or free food
• On-site parking
• Store discount

Schedule:

• Day shift
• Evening shift
• Holidays
• Monday to Friday
• Morning shift
• Weekends as needed

Experience:

• Cooking: 5 years (preferred)

Licence/Certification:

• Food Safe, SafeCheck, Food Handler or equivalent (preferred)

Work Location: In person
Expected start date: 2025-07-0

Reporting to the Sous Chef and Executive Chef, duties include:
· Working the garde manger station, hot line, breakfast line
· Review daily with the Sous Chef/Executive Chef and prepare the necessary food items in accordance with standards in a timely and efficient fashion
· Maintain consistency and ensure all standards are met
· Keeps workstation clean and organized including fridge’s/freezers, countertops, and stovetops
· Ensures that station opening and closing procedures are carried out to standard
· Keeps overproduction and food waste to a minimum and ensures proper rotation, labelling, and storing of food to reduce food cost expense and in accordance with food safety guidelines
· Safely operate kitchen equipment and always conduct themselves with safety in mind
· Assumes responsibility for the operations of his/her station
· Compliance with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the hotel health and safety program.
· Provide professional and friendly service to all resort guests