Chef de Partie (Full Time)

Spend your days surrounded by the beauty of Lake Simcoe. With opportunities across the Resort in both guest facing and behind the scenes roles, we have something for everyone. Some of our guest facing opportunities include working on the Food and Beverage or Recreation and Leisure teams. Our Guest Services and Shuttle teams, or the FH Fine Food and Starbucks teams are also great opportunities to be in guest facing roles. During the summer months you could join the Marina or the Nest Golf Club. If you are looking for a job that ensures the fundamental operations of our Resort run smoothly and typically work away from guests, our Culinary, Security, Maintenance, Landscaping, and Housekeeping teams would be a great fit for you. Working at Friday Harbour is unlike anywhere else. Be a part of the action, contributing to this one-of-a-kind Resort. Colleague Perks - Complimentary golf (friends and family rates for your Guests) - Complimentary use of recreational equipment (canoeing, kayaking, Fat Bikes, snowshoes, skates, etc.) - Discounts at Friday Harbour retailers and restaurants - Group medical and dental benefit coverage* - Company matched pension plan and optional savings plans* - Employee Assistance Program and free Headspace membership - Exclusive Friday Harbour corporate partner discounts - Training and development opportunities - Colleague events and appreciation activities * Privileges are subject to review and change. Role Summary The Chef de Partie is responsible for tasks that focus on the day to day activities in the kitchen, with emphasis on a specific station on the service line. Performing as a lead cook, this role assists the Sous Chefs in all areas of the kitchen including food production, waste control, quality standards and kitchen sanitation. This role is responsible for checking all food and food related deliveries and assists with inventory. Responsibilities Prepare and cook meals while ensuring food quality, presentation and consistency is maintained always in accordance with kitchen operating standards Uphold quality control of food preparation and presentation Help create a positive work environment through teamwork and cooperation with all associates Skilled to work any station on the line Lead and delegate tasks to cooks Demonstrate full working knowledge of all menus, with proper cooking techniques in a safe professional manner Responsible for creating cost-effective features daily and set up production ahead of time Oversee the daily line operations, production and preparation minimizing waste and production Ensure line is operational at service time, with production at the required level Perform activities in food preparation including setting up of mise en place for daily menu requirements and ensure all food on plates is correctly portioned and served uniformly Open and close kitchen shift and ensure completion of assigned duties Take an active role in the production of new menus and promotions Operate all department equipment as necessary and report malfunctions Provide direction to associates to ensure that operational needs and financial objectives are met Actively support cleaning schedules ensuring fellow associates follow cleaning schedules and keep their work areas clean and sanitary Follow up as necessary with cooks and provide support where required Communicate areas in need of attention to culinary leadership Monitor food storage temperatures, labeling, and FIFO rotation Maintain proper handwashing and hygiene practices at designated sinks before handling food and after cleaning tasks Prevent cross-contamination by enforcing color-coded cutting boards and cleaning cloth systems Report hazards and unsafe conditions immediately in accordance with Ontario Occupational Health and Safety Act (OHSA) Participate in mandatory health and safety training, including WHMIS for chemical handling Ensure proper use of PPE (non-slip shoes, gloves, aprons) for hot surfaces, sharp tools, and chemical handling Conduct pre-shift equipment checks and report malfunctions promptly to maintain safe operations Assist in pest prevention measures by keeping storage areas clean, organized, and food off the floor Maintain cleaning and sanitation logs for workstations, refrigeration units, and equipment Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program Adhere to all environmental policies and programs as required Other duties as assigned Requirements Minimum of 3 years cooking experience in a similar high-volume environment Culinary Management Diploma an asset Demonstrated supervisory, coaching and training abilities Help lead, and mold culinary apprentices once secured Food Handlers Certification First Aid Certificate an asset Must possess excellent customer service skills Strong verbal and written communication skills Detail-oriented and works with a high degree of accuracy Ability to multi-task in a fast-paced environment Must be extremely responsible with integrity and ability to maintain confidentiality and discretion Working Conditions Must be able to work flexible hours including evenings, weekends and holidays Required to move, lift, carry, pull and place objects weighing up to 50 pounds without assistance Stand, sit or walk for an extended period or for an entire shift Reach overhead and below the knees, including bending, twisting and pulling Move over sloping, uneven or slippery surfaces Join our team and make every day feel like Friday. *All candidates must be legally eligible to work in Canada. Friday Harbour is unable to assist candidates in obtaining Canadian work authorization. *Friday Harbour is an equal opportunity employer committed to hiring a diverse workforce. Friday Harbour is also committed to providing accommodations for people with disabilities. Upon request by the applicant, accommodation will be provided in all parts of the hiring process. Please contact the Human Resources department with any accommodation requests.

The Chef de Partie oversees daily kitchen operations, focusing on specific service line stations and food production quality. They are responsible for delegating tasks to cooks, managing inventory, and ensuring strict adherence to sanitation and safety standards.

Candidates must have at least 3 years of cooking experience in a high-volume environment and possess strong supervisory skills. A Culinary Management Diploma and Food Handlers Certification are considered assets for this role.

• Complimentary golf • Complimentary use of recreational equipment • Discounts at retailers and restaurants • Group medical and dental benefit coverage • Company matched pension plan • Optional savings plans • Employee Assistance Program • Free Headspace membership • Corporate partner discounts • Training and development opportunities • Colleague events and appreciation activities

• Customer servicePreferred
• TrainingPreferred
• Food safetyPreferred
• Food preparationPreferred
• Quality ControlPreferred
• CommunicationPreferred
• Multi-TaskingPreferred
• CoachingPreferred
• Team LeadershipPreferred
• Inventory managementPreferred
• SupervisionPreferred

Identified from the job description. Confirm important requirements above.

• Food preparation
• Kitchen sanitation
• Inventory management
• Menu development
• Supervision
• Coaching
• Training
• Food safety
• Customer service
• Waste control
• Quality control
• Line operations
• Team leadership
• Communication
• Multi-tasking
• WHMIS
• Food Quality Assurance And Control
• Culinary Management
• Professionalism
• First Aid Certification
• Food Handler's Card
• Housekeeping
• Customer Service
• Confidentiality
• Cooking
• Cooperation
• Training And Development
• Disabilities
• Employee Assistance Programs
• Occupational Safety And Health
• Environmental Policy
• Packaging And Labeling
• Food Preparation
• Leadership
• Landscaping
• Mise En Place
• Multitasking
• Operations
• Sanitation
• Vapor-Compression Refrigeration
• Safety Training
• Workplace Hazardous Materials Information Systems
• Quality Control
• Teamwork
• Detail Oriented

• Food & Beverage
• Hospitality
• Management & Leadership
• Chef De Partie
• Chef
• Chefs
• Chefs and Head Cooks

Minimum education

Professional degree

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week