Executive Chef - Fenelon Falls
Only for registered members Fenelon Falls, Canada
22 hours ago
Executive Chef · Fenelon Falls, ON · Salary: · $60,000 – $75,000 + Tips / Temporary Accommodation + Benefits + PTO · I am currently hiring on behalf of my client, a well-established resort property, who is seeking an experienced and hands-on Executive Chef to lead their culinary ...
Fenelon Falls, ON
Salary:
$60,000 – $75,000 + Tips / Temporary Accommodation + Benefits + PTO
Key Responsibilities
Oversee all kitchen operations across restaurant, events, and banquet services
Lead, mentor, and develop the culinary team
Design and execute seasonal menus with a focus on quality and consistency
Manage food and labor costs to meet financial targets
Ensure compliance with food safety, sanitation, and health regulations
Maintain strong relationships with local suppliers and vendors
Collaborate with the Food & Beverage leadership team to enhance the overall guest experience
Requirements
Proven experience as an Executive Chef or Senior Sous Chef in a hotel, resort, or high-volume restaurant environment
Strong background in menu development and cost control
Experience with banquets, weddings, and event catering preferred
Hands-on leadership style with excellent communication skills
Financial acumen and experience managing budgets
Culinary degree or equivalent experience preferred
What's on Offer
Competitive salary with additional tip income
Temporary accommodation provided
Comprehensive benefits package
Paid time off
Opportunity to lead and shape a dynamic culinary program within a resort environment
Job description
Executive ChefFenelon Falls, ON
Salary:
$60,000 – $75,000 + Tips / Temporary Accommodation + Benefits + PTO
I am currently hiring on behalf of my client, a well-established resort property, who is seeking an experienced and hands-on Executive Chef to lead their culinary operations.
This is an exciting opportunity for a driven culinary professional to take ownership of a multi-outlet food & beverage program within a resort setting.
Key Responsibilities
Oversee all kitchen operations across restaurant, events, and banquet services
Lead, mentor, and develop the culinary team
Design and execute seasonal menus with a focus on quality and consistency
Manage food and labor costs to meet financial targets
Ensure compliance with food safety, sanitation, and health regulations
Maintain strong relationships with local suppliers and vendors
Collaborate with the Food & Beverage leadership team to enhance the overall guest experience
Requirements
Proven experience as an Executive Chef or Senior Sous Chef in a hotel, resort, or high-volume restaurant environment
Strong background in menu development and cost control
Experience with banquets, weddings, and event catering preferred
Hands-on leadership style with excellent communication skills
Financial acumen and experience managing budgets
Culinary degree or equivalent experience preferred
What's on Offer
Competitive salary with additional tip income
Temporary accommodation provided
Comprehensive benefits package
Paid time off
Opportunity to lead and shape a dynamic culinary program within a resort environment