Job DescriptionPosted Thursday, August 27, 2026 at 4:00 AMSpend 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 somethingforeveryone. 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 theNestGolfClub. 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 greatfitforyou. Working at Friday Harbour is unlike anywhere else. Be a part of the action, contributing to this one-of-a-kindResort.Colleague PerksComplimentary 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 restaurantsGroup medical and dental benefit coverage*Company matched pension plan and optional savings plans*Employee Assistance Program and free Headspace membershipExclusive Friday Harbour corporate partner discountsTraining and development opportunitiesColleague events and appreciation activities* Privileges are subject to review and change.Role SummaryThe 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.ResponsibilitiesPrepare and cook meals while ensuring food quality,



presentation and consistency is maintained always in accordance with kitchen operating standardsUphold quality control of food preparation and presentationHelp create a positive work environment through teamwork and cooperation with all associatesSkilled to work any station on the lineLead and delegate tasks to cooksDemonstrate full working knowledge of all menus, with proper cooking techniques in a safe professional mannerResponsible for creating cost-effective features daily and set up production ahead of timeOversee the daily line operations, production and preparation minimizing waste and productionEnsure line is operational at service time, with production at the required levelPerform 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 uniformlyOpen and close kitchen shift and ensure completion of assigned dutiesTake an active role in the production of recent menus and promotionsOperate all department equipment as necessary and report malfunctionsProvide direction to associates to ensure that operational needs and financial objectives are metActively support cleaning schedules ensuring fellow associates follow cleaning schedules and keep their work areas clean and sanitaryFollow up as necessary with cooks and provide support where requiredCommunicate areas in need of attention to culinary leadershipMonitor food storage temperatures, labeling, and FIFO rotationMaintain proper handwashing and hygiene practices at designated sinks before handling food and after cleaning tasksPrevent cross-contamination by enforcing color-coded cutting boards and cleaning cloth systemsReport 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 handlingEnsure proper use of PPE (non-slip shoes, gloves, aprons) for hot surfaces,



sharp tools, and chemical handlingConduct pre-shift equipment checks and report malfunctions promptly to maintain safe operationsAssist in pest prevention measures by keeping storage areas clean, organized, and food off the floorMaintain cleaning and sanitation logs for workstations, refrigeration units, and equipmentCompliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety programAdhere to all environmental policies and programs as requiredOther duties as assignedRequirementsMinimum of 3 years cooking experience in a similar high-volume environmentCulinary Management Diploma an assetDemonstrated supervisory, coaching and training abilitiesHelp lead, and mold culinary apprentices once securedFood Handlers CertificationFirst Aid Certificate an assetMust possess excellent customer service skillsStrong verbal and written communication skillsDetail-oriented and works with a high degree of accuracyAbility to multi-task in a fast-paced environmentMust be extremely responsible with integrity and ability to maintain confidentiality and discretionWorking ConditionsMust be able to work flexible hours including evenings, weekends and holidaysRequired to move, lift, carry, pull and place objects weighing up to 50 pounds without assistanceStand, sit or walk for an extended period or for an entire shiftReach overhead and below the knees, including bending, twisting and pullingMove over sloping, uneven or slippery surfacesJoin our team and make every day feel like Friday. *All candidatesmust 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.

📌 Chef De Partie (Full Time) (Innisfil)
🏢 Friday Harbour
📍 Innisfil