Do you have a passion for food, high standards and enjoy being part of a team? Come work, play and stay in beautiful Muskoka this summer (Staff Housing Available)! Taboo Muskoka is a privately owned Resort and Golf Operation whose mandate is to ‘Create happiness by offering incredible Muskoka experiences to our guests and team.” Our Culinary team at the Boathouse Restaurant plays a critical role in ensuring this happens and we are looking and for a CHEF de PARTIE to join the team!
Reporting to the Executive Chef, you will be responsible for the preparation and presentation of all dishes in your allocated area, ensuring that all guests receive efficient service and high quality dishes.

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 2-night stay (off season)
• Complimentary use of resort amenities including trails, bikes, beach, pools, tennis, golf
• 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
• Staff (and friends and family) discounts on meals, rooms, merchandise and golf
• Staff appreciation events and activities
• Employee Wellness Program
• Some conditions apply. Inquire within for more details.

EDUCATION AND EXPERIENCE

• Minimum 2 years’ experience in a high-volume pizza kitchen, including wood-fired or stone oven experience.
• Culinary diploma preferred but not required.
• Ontario Food Handler’s Certification.

PHYSICAL ENVIRONMENT/REQUIREMENTS

• Standing for extended periods in a fast-paced, high-pressure kitchen.
• Working with hot ovens, sharp tools, and heavy equipment.
• Occasionally lifting up to 50 lbs.
• Ability to work a variety of shifts, including days, evenings, weekends, and holidays.
  Great Gulf Group of Companies is committed to providing a fair and equitable work environment and encourages applications from qualified women, men, 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 need 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 are not accepting International applicants without a valid work permit. We thank all applicants for their interest. Only successful candidates will be contacted

• Be fully aware of the preparation and service of all dishes on the resort menus.
• Prepare and present dishes on 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 report any variances are rectified immediately.
• Ensure food materials are stored correctly and rotated to meet company and legal requirements.
• Keep food wastage 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 supervise 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.
• Be aware of product cost and kitchen gross profit targets.
• Assist with the ordering of food materials as required following company procedures.
• Be fully aware of and strictly observe Food Safety regulations and requirements.
• Attend training when required.
• Be fully aware of and strictly observe Health & Safety and fire procedures.
• 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