Executive Chef - The Lake Joseph Club

ClubLink; Muskoka Lakes Township; On-site; CAD 60,000 - 80,000; Full time

Job summary

A leading hospitality company in Muskoka Lakes Township is seeking an Executive Chef to manage kitchen operations. This full-time permanent position involves preparation of high-quality cuisine, overseeing staff, and ensuring financial targets are met. The ideal candidate will have post secondary culinary training, extensive chef experience, and a commitment to excellence and creativity. The role promotes a healthy and safe work environment. Interested applicants should contact [e-mail] for workplace accommodation needs.

Qualifications

• Minimum 4 years experience working as a chef.
• Excellent knowledge of current culinary trends.
• Health & safety and sanitation control knowledge.

Responsibilities

• Oversee kitchen operations and manage the kitchen team.
• Prepare and cook a variety of cuisine.
• Achieve financial targets for purchasing and food costs.

Skills

Culinary creativity

Time management

Customer relations

Cost control

Problem-solving

Education

Post secondary culinary training

Red Seal Certification

Job description

The Lake Joseph Club is Hiring!

Executive Chef

Scope of the position

The Executive Chef is responsible for the overall management and day to day running of the Kitchen Back of House operations as well as the consistent preparation of innovative and creative cuisine of the highest quality in a fast paced / high volume casual fine dining restaurant and patio bar.

The Executive Chef is responsible for the hiring and training of the kitchen team, ordering F&B supplies from ClubLink approved supplier list and following purchasing program guidelines and preparing food for service. The Executive Chef is also responsible for following financial/budget guidelines and departmental goals of the restaurant while working with club’s F&B leadership team. This is a full time permanent year round position.

Requirements

• Prepare and cook a variety of cuisine for all daily menu dining outlets and banquets, using skill, creativity and cost effective methods.
• Responsible for supervising / managing / overseeing all food operations
• Maintain a hands‑on approach to cooking "on the line" during busy service times as well as training and developing kitchen staff on a daily basis.
• Interview, hire and train all kitchen team members on departmental policies and procedures.
• Train kitchen team on approved safety, safe food handling and sanitation practices.
• Successfully manage kitchen teams in multiple food outlet areas
• Achieve consistent financial targets with purchasing, inventory, food and labour cost control methods
• Work closely with Director of Operations and F&B Manager to develop successful Food & Beverage/Hospitality operations
• Comply with all regulatory health and safety codes, working towards creating a strong work place health and safety environment

Qualifications

• Post secondary culinary training and completion of apprenticeship including certification
• Minimum 4 years experience working as a chef
• Excellent knowledge of current culinary trends
• Excellent time management and organizational skills
• Self‑motivated, innovative problem solver
• Excellent customer relations and skills
• Strong cost control skills
• Health & safety and sanitation control knowledge
• Scheduling experience
• Strong commitment to quality and creativity
• Ability to quickly evaluate alternatives and decide on a plan of action
• Basic computer knowledge of MS Office, ability to work with reports, spreadsheets and various other documents
• Red Seal Certification

This is a full‑time permanent position

ClubLink is an equal opportunity employer committed to providing an inclusive workplace. Please contact [e-mail] if a workplace accommodation is needed throughout the selection process. Thank you for your interest in ClubLink.