Taboo Muskoka, a premier resort and golf destination, is seeking a dedicated and enthusiastic Commis Chef to join our Culinary Team at The Boathouse Restaurant. This is an excellent opportunity for aspiring chefs to gain hands-on experience in a fast-paced, high-quality kitchen environment.
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 Junior Sous Chef, Sous Chef, and Executive Chef, the Commis Chef plays a key role in the kitchen's daily operations by assisting with food preparation, maintaining cleanliness, and ensuring smooth service execution.
Come work & play on beautiful Lake Muskoka this summer! Taboo Muskoka is a privately owned Resort in Gravenhurst, Ontario. Our mandate is to 'Create happiness by offering incredible Muskoka experiences to our guests and team.' Staff Housing is Available!
BENEFITS OF WORKING AT 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, tennis
Staff housing available (located in town of Gravenhurst - short 7kms or 5 mins from the resort)
Shuttle services to and from staff housing and the resort available
Potential room 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
KEY RESPONSIBILITIES
Production and prep of food items in the kitchen
Daily organization and preparation for service including food preparation tasks (mincing, garnishes, stocks, sauces, vinaigrettes, etc) & hot and cold cooking tasks (simple cooking, seasoning, etc)
Ensure that health and safety rules are applied and respected (especially HACCP)
To look after his or her own area
To ensure the cleanliness and tidiness of working areas (floors, equipment, tables, etc)
The Commis chef may be required to stand in for his/her superior
To attend training when required.
To be fully aware of and strictly observe Health & Safety and fire procedures.
To be fully aware of and comply with hotel and company rules and regulations as identified in the team member handbook.
EDUCATION AND EXPERIENCE
High school level English communication skills
1 - 2 years' experience in kitchen
Enrolled in culinary program.
Ontario Food Handlers Certification
Enrolled in culinary program.
Ontario Food Handlers Certification
PHYSICAL ENVIRONMENT/REQUIREMENTS
1-2 years of experience in a professional kitchen.
Enrollment in a culinary program (preferred).
Ontario Food Handlers Certification (required).
High school-level English communication skills.
Ability to work in a high-pressure, fast-paced kitchen environment.
Comfortable working in varied kitchen settings, including:
Indoor and outdoor high-heat industrial kitchens.
Fast-paced service with high production volume.
Physical ability to:
Stand for 90% of the shift.
Lift up to 50 lbs.
Work with sharp knives, hot equipment, and open flames.
Occasionally kneel, push, or pull kitchen equipment.
Work varied shifts, including evenings, weekends, and holidays.
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