Blue Mountains, On Chef/kitchen manager Jobs – 7 Openings This Week

Head Chef/Kitchen Manager
The Dam Pub Gastropub & Whisky Pub —Meaford, ON
- From $60,000 a year
- Full-time
- Bar
- Math
- Organizational skills
Quick apply
2d
Head Chef
Travel Shield —Meaford, ON
- Up to $60,000 a year
- Part-time
- Serving
- Hospitality
- Inventory control
- Profit sharing
Quick apply
Line Cook/Sous Chef
Heart's Tavern —Kimberley, ON
- $21–$26 an hour
- Weekends as needed
- Hospitality
- Cooking
- First Aid Certification
- Dental care
- Life insurance
Quick apply
7d
Lead Cook
Aramark —Meaford, ON
3d
Dishwasher
The Port Tavern —Thornbury, ON
- $18–$20 an hour
- Weekends as needed
- Sanitation
- High school diploma or GED
- Organizational skills
Host / Hostess
The Port Tavern —Thornbury, ON
- $16.55 an hour
- Weekends as needed
- Customer service
- Organizational skills
- Restaurant experience
First Cook
Living Water Resorts —Collingwood, ON
- $21.98 an hour
- Weekends as needed
- Bar
- Organizational skills
Quick apply

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Head Chef/Kitchen Manager
The Dam Pub Gastropub & Whisky Pub —Meaford, ON
Formal culinary training or trade certification is considered a strong asset, accompanied by a valid Food Safety Handler Certificate.
From $60,000 a year
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Head Chef/Kitchen Manager

The Dam Pub Gastropub & Whisky Pub
Meaford, ON

Quick apply

Job details

Full-time
2 days ago

Skills

Math
B2B
Organizational skills
Business
Leadership
Restaurant experience
Communication skills
Driving Licence
Kitchen experience

Full job description

Head Chef / Kitchen Manager

The Dam Pub Gastropub & Whisky Bar

72 Sykes Street North, Meaford, ON N4L 1W5

Position: Full-Time, Permanent

The Opportunity

For the first time in nearly two decades, a rare leadership opportunity has opened in our kitchen due to sudden health circumstances following the 18-year tenure of our Chef. As The Dam Pub prepares for its next chapter, we are seeking a dedicated, passionate Chef to step in, learn our culinary foundations, and take full charge of our kitchen operations.

This is a senior, hands-on leadership role for a professional who loves the energy of the line, leads by example through exceptional skills, and puts real love into every dish. You will work closely with our culinary team to establish a strong, cohesive kitchen environment, ultimately taking full day-to-day ownership of the back-of-house. We are looking for someone who takes immense pride in their work and wants a kitchen to truly call their own.

Key Responsibilities

Hands-on Execution: Lead by example—prepping, cooking on the line, and maintaining immaculate standards of consistency and quality during peak service.

Kitchen P&L Discipline: Handle the business side of the kitchen, including accurate food costing, inventory control, supplier management, and waste reduction.

Team Building: Recruit, train, mentor, and inspire a tight-knit culinary team, fostering a culture of mutual respect and high standards.

Menu & Quality Control: Maintain our signature scratch-made standards while bringing creative, elevated execution to a premium gastropub menu.

Process Oriented: Maintain a clean and organized kitchen environment. Ensuring adherence to Public Health regulations, food safety standards, while actively upholding daily closing protocols, safety checks, and kitchen energy conservation practice to maintain a smooth compliant operation.

What You Bring

Proven Experience: Solid background in a high-volume, premium kitchen environment (experience in elevated gastropubs or casual fine dining is a strong asset).

Culinary Passion: You genuinely care about food, flavor, and the guest experience—it shows in your work ethic and your plate presentation.

Strong Leadership & Communication: A calm, professional demeanor under pressure. You motivate through mentorship and clear communication.

Business Acumen: Sharp organizational skills with a strong understanding of kitchen math, margins, and labor management.

Qualifications & Expertise

You have a proven track record of culinary leadership with a minimum of 10 years of progressive hands-on experience in high-volume, scratch-cooking environments. Formal culinary training or trade certification is considered a strong asset, accompanied by a valid Food Safety Handler Certificate. You demonstrate comprehensive expertise in back-of-house management, a thorough command of health and food safety regulations, and a reliable, steady approach to team leadership and daily operations. Valid driver’s license and reliable personal transportation preferred.

What We Offer

The operational autonomy to run a highly respected kitchen with strong support from ownership.
A professional, collaborative, and respectful work environment.
Attractive pay structure plus gratuities, with flexibility for either standard employment or corporate contractor / B2B invoicing arrangements based on experience and preferred structure.
Two consecutive days off.

Transitional Housing Support: For candidates relocating to the region, short-term accommodation will be provided to allow time to secure suitable long-term residence. Must be legally eligible to work in Canada.

To Apply: Please submit your resume and a brief summary of your culinary background to: [email protected]

Pay: From $60,000.00 per year

Work Location: In person

Quick apply

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chef/kitchen manager jobs in blue mountains, on

Head Chef/Kitchen Manager

Head Chef

Line Cook/Sous Chef

Lead Cook

Dishwasher

Host / Hostess

First Cook

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