collingwood, on executive chef Jobs – 29 Openings This Week

Sous Chef
JW Marriott The Rosseau Muskoka —Ontario
- $26–$29 an hour
- Temporary
- Microsoft Word
- Microsoft Excel
- Microsoft Outlook
- Commuter benefits
- Dental care
Quick apply
BOH Management - Sous Chef
Moxies —Barrie, ON
- Full-time
- Hotel
- Leadership
- Restaurant experience
Quick apply
FOH Management - Sr. Assistant Manager
Moxies —Barrie, ON
- Full-time
- Hotel
- Leadership
- Restaurant
Quick apply
First Cook
Living Water Resorts —Collingwood, ON
- $21.98 an hour
- Part-time
- Bar
- Organizational skills
Quick apply
8d
Chef De Partie
Living Water Resorts —Collingwood, ON
- $23.55 an hour
- Weekends as needed
- Windows
- Computer skills
- Leadership
Quick apply
8d
Back of House - Prep Cook
Moxies —Barrie, ON
- Part-time
- Restaurant experience
- Communication skills
- Time management
Quick apply
Back of House - Line Cook
Moxies —Barrie, ON
- Part-time
- Restaurant experience
- Communication skills
- Time management
Quick apply
Third Cook Lakeside
Living Water Resorts —Collingwood, ON
- $19.34 an hour
- Part-time
- Hotel
- High school diploma or GED
- Organizational skills
Quick apply
8d
Second Cook
Living Water Resorts —Collingwood, ON
- $20.96 an hour
- Part-time
- Windows
- High school diploma or GED
- Organizational skills
Quick apply
8d
Front of House - Supervisor
Moxies —Barrie, ON
- Full-time
- Serving
- Leadership
- Restaurant experience
Quick apply
Sous Chef
Gustav Chophouse & Bar —Collingwood, ON
- $22–$25 an hour
- Weekends as needed
- Cooking
- English
- Team management
- Store discount
Quick apply
Cuisinier Préparateur
Moxies —Barrie, ON
- Part-time
- Restaurant experience
- Communication skills
- Time management
Quick apply
Cuisinier de Ligne
Moxies —Barrie, ON
- Part-time
- Restaurant experience
- Communication skills
- Time management
Quick apply
Sous Chef
The Corner Cafe & Grill —Thornbury, ON
- From $45,000 a year
- Weekends as needed
- Cooking
- Organizational skills
- Leadership
Quick apply
SENIOR SOUS CHEF
The Algonquin Resort —Canada
- Full-time
- Cooking
- Hotel
- Team management
- Store discount
- Disability insurance
Quick apply
Seasonal Culinary Positions Summer
The Algonquin Resort —Canada
- Temporary
- Hospitality
- Writing skills
- Hotel
Quick apply

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BOH Management - Sous Chef
Moxies —Barrie, ON
Attend leadership development seminars and conferences. Cultivate your own development by working with senior leaders. Managing sales and profit budgets.
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Senior Sous Chef
Elora Mill Hotel & Spa —Elora, ON
Develop a strong understanding of daily production needs and work within a budget for food costs and labor to optimize resources.
From $81,000 a year
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Executive Chef
Charles MacPherson Associates Inc. —Toronto, ON
Valid driver’s license and clean driving record. The Executive Chef will collaborate closely with the Principal, family office, estate leadership, and event…
$130,000–$150,000 a year
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Full-time Sous Chef
Thermea Spa Village Whitby —Whitby, ON
They are also responsible for ordering supplies, monitoring and minimizing food costs, and contributing to recipe production and development, all while ensuring…
$60,000–$80,000 a year
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9d

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Sous Chef

JW Marriott The Rosseau Muskoka
Ontario

Quick apply

Job details

Temporary | Permanent | Seasonal | Full-time

Benefits

Commuter benefits
On-site gym
Dental care
Vision care
On-site parking

Skills

Microsoft Word
Micros POS
Microsoft Excel
Microsoft Outlook
Post-secondary education
Microsoft Office
Leadership
Communication skills
Kitchen experience

Full job description

Sous Chef

Role Summary

Reporting to the Executive Chef the Sous Chef is accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Accountabilities

Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assists Executive Chef with all kitchen operations and preparation.
Prepares and cooks foods of all types, either on a regular basis or for special guests/functions.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Assists in determining how food should be presented and creates decorative food displays.
Maintains purchasing, receiving and food storage standards.
Ensures compliance with food handling and sanitation standards.
Performs all duties of kitchen managers and employees as necessary.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Operates and maintains all department equipment and reports malfunctions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Maintains the productivity level of employees.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Ensures property policies are administered fairly and consistently.
Communicates performance expectations in accordance with job descriptions for each position.
Recognizes success performance and produces desired results.
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Sets a positive example for guest relations.
Empowers employees to provide excellent customer service.
Interacts with guests to obtain feedback on product quality and service levels.
Handles guest problems and complaints.
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Effectively schedule to business demands and for tracking of employee time and attendance.
Trains employees in safety procedures.
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Participates in the employee performance appraisal process, providing feedback as needed.
Brings issues to the attention of the department manager and Human Resources as necessary.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.

Requirements

4-5 years culinary leadership experience required with strong knowledge of kitchen operations
Passion for Culinary and comprehensive knowledge of fine food, wine and service
Proficiency with MS Office (Outlook, Word, Excel) and Point-of-Sale software (Micros)
Previous resort experience an asset
Post-secondary degree, diploma or certificate in related field an asset
Multi-unit management experience an asset

Working Conditions

Must be able to work in hot, humid, cold environments
Must be able to work flexible hours including evenings, weekends and holidays
Required to move, lift, carry, pull and place objects weighing less than or equal to 50 pounds without assistance
Stand, sit or walk for an extended period of time or for an entire shift
Reach overhead and below the knees, including bending, twisting and pulling
Move over slippery surfaces

Candidate Privacy & Selection Statement: At JW Marriott The Rosseau Muskoka, we are committed to a fair and transparent hiring process. Please note that artificial intelligence (AI) is not used to screen, evaluate, or select candidates for employment. Your application is always reviewed by real people who value your time and talent.  

JW Marriott The Rosseau Muskoka is an equal opportunity employer. We are committed to inclusive, barrier-free recruitment and selection processes and work environment in accordance with the Accessibility for Ontarians with Disabilities Act (AODA). The Human Resources department will work with applicants requesting accommodations at any stage of the hiring process.

JW Marriott The Rosseau Muskoka is committed to building a more diverse workplace and encourages all qualified applicants to apply.

Job Types: Full-time, Permanent, Seasonal

Pay: $26.00-$29.00 per hour

Benefits:

Commuter benefits
Dental care
On-site gym
On-site parking
Vision care

Ability to commute/relocate:

Ontario: reliably commute or plan to relocate before starting work (preferred)

Work Location: In person

Quick apply

Refine Your Search

executive chef jobs in collingwood, on

Sous Chef

BOH Management - Sous Chef

FOH Management - Sr. Assistant Manager

First Cook

Chef De Partie

Back of House - Prep Cook

Back of House - Line Cook

Third Cook Lakeside

Second Cook

Front of House - Supervisor

Sous Chef

Cuisinier Préparateur

Cuisinier de Ligne

Sous Chef

SENIOR SOUS CHEF

Seasonal Culinary Positions Summer

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