Sous Chef (Jr)- Taboo Muskoka

Taboomuskoka; Gravenhurst; Hybrid; CAD 30,000 - 39,000; Full time

Benefits offered by this job

Staff housing available

Shuttle service to staff housing and御?

Bonus upon completion of your contract

Referral bonus

Complimentary One-Night Stay

Complimentary use of resort amenities

Potential for career advancement

Staff discounts on meals, rooms, and商品

Staff appreciation events

Employee recognition programs

Job summary

Taboo Muskoka is seeking a skilled and motivated Jr. Sous Chef to join our culinary team at The Boathouse Restaurant in Gravenhurst.

Reporting to the Executive Chef and Executive Sous Chef, you will support daily kitchen operations and ensure high standards of food quality and presentation. Under the guidance of Chef Mark McEwan and McEwan Restaurant Consultants, you’ll receive hands-on training, collaborate with a passionate team, and contribute to an exceptional dining experience while working

Qualifications

• 3+ years in casual fine dining with leadership exposure.
• Chef training diploma preferred; Red Seal preferred.
• Ontario Food Handler Certification required or preferred.

Responsibilities

• Oversees kitchen before, during, and after service.
• Expedites orders, coordinates service, ensures quality.
• Relieves Executive/Sous Chef on days off.
• Leads and coaches staff to standards.
• Maintains food safety and cleanliness.
• Monitors stock, FIFO compliance, inventory checks.
• Supports menu planning and recipe development.
• Ensures profitability and cost control.

Skills

Kitchen leadership

Fast-paced environment

Food safety

Team collaboration

Education

Chef training diploma

Red Seal Certification

Ontario Food Handler Certification

Tools

Microsoft Word

Microsoft Excel

Outlook

Job description

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, including 2 years of experience in a leadership role in the kitchen


• Completion of a chef training diploma (preferred)


• Red Seal Certification (preferred)


• Ontario Food Handlers Certification


• Ability to use a computer, including Microsoft Word, Excel and Outlook


• Ability to report on food costing, labour reports, and scheduling

Work Arrangement:

• Strong ability to work efficiently in a fast-paced, high-pressure environment


• Comfortable working in varied kitchen settings, including:


• Indoor and outdoor kitchens in a high-heat environment


• Fast-paced industrial kitchens with open flames, deep fryers, and grills


• Physical ability to:


• Stand up to 90% of the shift


• Lift up to 50 lbs.


• Work with sharp knives, hot equipment, and liquids.


• Occasionally kneel, push, or pull kitchen equipment.


• Work varied shifts, including evenings, weekends, and holidays

Compensation:

• Pay: $25.00 per hour

Vacancy Status:

• Replacement Vacancy

Interested?

We encourage you to apply even if you don’t meet every qualification. If you’re the right candidate, we’ll support your growth and help you learn along the way.