Chef de Partie

Job Description

Posted Thursday, August 27, 2026 at 4:00 AM

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 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 theNest 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 greatfitforyou. Working at Friday Harbour is unlike anywhere else. Be a part of the action, contributing to this one-of-a-kind Resort.

• 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.

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.

• 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…