Chef de Partie

• 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

• 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

• 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

Friday Harbour Resort