Sous Chef; Jr- Taboo Muskoka

Position: Sous Chef (Jr)- Taboo Muskoka
Location: Gravenhurst

Why Join Taboo Muskoka?
Bonus upon completion of your contract
* $500 for referring fellow team members and earn $ for bringing in business
* Complimentary One-Night Stay (Be Our Guest) - Enjoy a complimentary one-night stay, including breakfast for two, during non-peak periods and subject to availability
Complimentary use of resort amenities, including trails, bikes, beach, pools, and tennis
Staff housing available (located in the town of Gravenhurst – a short 7 km or 5 minutes from the resort)
Shuttle service to and from staff housing and the resort available
Potential for career advancement
Staff (and friends and family) discounts on meals, rooms, and merchandise
Staff appreciation events and activities
Employee recognition programs

* Some conditions apply. Please inquire for details.
If you take pride in creating exceptional dishes, thrive in a fast-paced kitchen, and enjoy working in a collaborative environment, we invite you to apply.
Taboo Muskoka is seeking a skilled and motivated  Jr. Sous Chef  to join our culinary team at The Boathouse Restaurant in  Gravenhurst .
At Taboo Muskoka, we take pride in crafting an extraordinary dining experience. Under the guidance of renowned  Chef Mark McEwan  and his team at  McEwan Restaurant Consultants , our culinary program is built on expertise, innovation, and the highest standards of excellence. Chef Mark’s insights shape our menus, refine our kitchen operations, and elevate our service, ensuring every dish reflects culinary mastery.

This collaboration also provides our kitchen team with hands-on training, fostering growth and skill development under industry-leading mentorship.
Reporting to the Executive Chef and Executive Sous Chef, the Jr. Sous Chef supports the daily operations of the kitchen by assisting with food preparation, maintaining quality and presentation standards, and ensuring adherence to food safety and cleanliness protocols. This role also involves helping to supervise kitchen staff, coordinating station operations during service, and contributing to a positive, team-oriented kitchen environment.
Full-time position available through October. Staff housing is available.

Key Responsibilities:

Oversees and directs the kitchen before, during and after service
Expedites food items by calling the line, coordinating service, and checking the quality and accuracy of food before it goes through the pass. Organizes food runners and acts as the point person for all food leaving the kitchen
Relieves Executive Chef and/or Sous Chef on days off
Selects, trains, evaluates, leads, motivates, coaches, and disciplines all employees in the kitchen’s food production area to ensure that established cultural and core standards are met
Supports in training schedules and executes training professionally according to established standards
Assists in the planning and development of recipes and ensures correct preparation and presentation at a consistent level for all food items prepared through production and demonstration
Monitors incoming food shipments to ensure they meet established purchasing specifications and fosters awareness of the importance of food preparation and quality
Ensures all stock is stored and rotated correctly in line with Food Safety (FIFO) requirements, following company policy and statutory legislation. This includes recording temperature checks of food commodities
Assists in ensuring the profitability of food operations and gross profit management, including carrying out food stock-takes as required
Follows all procedures and processes for food and beverage controls to meet resort requirements
Assists with maintaining and improving departmental operating standards

Qualifications:

3+ years of experience in a casual fine dining kitchen,…