Culinary Lead at Harbour Resort

Step into the role of Chef de Partie at Friday Harbour Resort, where you'll create exceptional dining experiences against the picturesque backdrop of Lake Simcoe. This position emphasizes culinary skill and station leadership in a vibrant kitchen.

As Chef de Partie, you'll supervise food preparation, enforce quality standards, and ensure comprehensive sanitation practices. With a minimum of three years of experience in high-volume kitchens, you're skilled in mentoring apprentices and coordinating kitchen operations. Collaboration and enthusiasm are key in creating a well-functioning culinary team.

Key Responsibilities:

• Prepare and cook meals adhering to quality standards

• Check food deliveries and maintain inventory accuracy

• Foster teamwork within the kitchen

• Ensure food safety and hygiene practices are followed

• Lead daily meal production and minimize waste

Requirements:

• Minimum 3 years of culinary experience

• Food Handlers Certification mandatory

• Strong communication and leadership skills

• Detail-oriented with the ability to work under pressure

• Flexibility to work various shifts

Bring your culinary leadership to Friday Harbour Resort and enhance every dining occasion.