Collingwood, On Executive chef Jobs – 21 Openings This Week

Chef De Partie
Living Water Resorts —Collingwood, ON
- $23.55 an hour
- Weekends as needed
- Windows
- Computer skills
- Leadership
Quick apply
FOH Management - Sr. Assistant Manager
Moxies —Barrie, ON
- Full-time
- Hotel
- Leadership
- Restaurant
Quick apply
BOH Management - Sous Chef
Moxies —Barrie, ON
- Full-time
- Hotel
- Leadership
- Restaurant
Quick apply
First Cook
Living Water Resorts —Collingwood, ON
- $21.98 an hour
- Weekends as needed
- Bar
- Organizational skills
Quick apply
Back of House - Line Cook
Moxies —Barrie, ON
- Part-time
- Restaurant experience
- Communication skills
- Time management
Quick apply
Back of House - Prep Cook
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
Cuisinier Préparateur
Moxies —Barrie, ON
- Part-time
- Restaurant experience
- Communication skills
- Time management
Quick apply
Second Cook
Living Water Resorts —Collingwood, ON
- $20.96 an hour
- Weekends as needed
- Windows
- High school diploma or GED
- Organizational skills
Quick apply
Cook - Commis Chef - Food Truck - Lora Bay
Great Gulf Group —Thornbury, ON
- $21 an hour
- Weekends as needed
- Cooking
- English
- High school diploma or GED
Quick apply
Third Cook Lakeside
Living Water Resorts —Collingwood, ON
- $19.34 an hour
- Weekends as needed
- Hotel
- High school diploma or GED
- Organizational skills
Quick apply
Second Cook
Freed Corp —Barrie, ON
- $18.70 an hour
- Weekends as needed
- Cooking
- Restaurant experience
Quick apply
Chef De Partie
The Algonquin Resort St. Andrews by-the-Sea, Autograph Collection —Canada
- $24.05 an hour
- Weekends as needed
- Hospitality
- Writing skills
- Hotel
- Dental care
- Vision care
Quick apply

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York University Student Centre Inc. —North York, ON
Conduct regular performance reviews and implement staff development plans. The successful candidate will demonstrate strong leadership, creativity, and a…
$70,000–$80,000 an hour
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6d
Head Chef/Kitchen Manager
1001513429 Canada Inc —Thornhill, ON
*Culinary Education:* Culinary Arts diploma/degree (e.g., George Brown College, Centennial, or equivalent) is strongly preferred.
$60,000–$75,000 a year
Quick apply
2d

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Executive Chef
York University Student Centre Inc. —North York, ON
Conduct regular performance reviews and implement staff development plans. The successful candidate will demonstrate strong leadership, creativity, and a…
$70,000–$80,000 an hour
Quick apply
6d
Corporate Chef
GRETA Arcade Bar YEG —Toronto, ON
Identify high-potential team members and build development plans in partnership with HR. Ongoing professional development and leadership training.
$80,000–$95,000 a year
Quick apply

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Chef De Partie

Living Water Resorts
Collingwood, ON

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Job details

Seasonal

Skills

Computer operation
Red Seal
FoodSafe
Butchery
Windows
Workplace hazardous materials information systems
Computer skills
Leadership
Communication skills

Full job description

JOB TITLE: Chef de Partie

DEPARTMENT: Kitchen – Lakeside Seafood & Grill

REPORTS TO: Sous Chef / Executive Chef

SUPERVISES: First Cooks, Second Cooks, Third Cooks and Kitchen Stewards (in collaboration with the Sous Chef)

Living Water Resorts prides itself in its people and is committed to attracting and retaining the best talent. From part-time to full-time jobs, seasonal, co-operative education experiences to Leadership positions, Living Water Resorts offers you the perfect place to build your resume.

Position Summary

The Chef de Partie (CDP) is responsible for running an assigned kitchen station and ensuring all food is prepared, cooked, and presented to the highest standards of quality, consistency, and accuracy. This position supports the Executive Chef and Sous Chef by maintaining efficient production, supervising junior cooks, and upholding kitchen standards.

When the Executive Chef and Sous Chef are not present, the CDP assumes full responsibility for kitchen operations, service flow, and staff direction.

This role requires strong culinary skill, attention to detail, disciplined kitchen habits, and the ability to deliver consistent results under pressure.

Key Responsibilities

1. Culinary Standards & Service Execution

Prepare, cook, and plate all dishes according to approved recipes, portioning, and presentation standards.
Maintain a no-compromise approach to quality, consistency, and guest satisfaction.
Work all stations as needed: grill, sauté, garde manger, pastry, breakfast, lunch, and dinner service.
Maintain service flow during peak periods and verify that all plates leaving the kitchen meet quality expectations.
Support menu development by testing new dishes and providing input for seasonal changes.
Maintain mise en place, ensuring all ingredients and tools are prepared, labeled, and organized before service.

2. Team Leadership & Development

Guide and support junior cooks assigned to your station; provide coaching, feedback, and hands-on training.
Lead by example in behavior, professionalism, punctuality, and work ethic.
Promote strong communication and teamwork across all stations.
Ensure staff follow kitchen rules, policies, and production standards.

3. Operational Responsibilities

Support food cost control by following standardized recipes, portioning accurately, and minimizing waste.
Ensure proper receiving, rotation (FIFO), labeling, and storage of all products.
Maintain accurate inventory levels and communicate shortages promptly to leadership.
Assist with banquet production, special events, and resort-wide functions as required.
Maintain a clean, organized, and sanitized workstation at all times, including equipment, tools, shelves, coolers, and prep areas.
Follow daily production lists and contribute to efficient workflow and station readiness.
Adhere to schedules, station responsibilities, and all Living Water Resorts policies and procedures.

4. Health, Safety & Compliance

Follow all Public Health regulations, Safe Food Handling standards, and WHMIS requirements.
Maintain professional grooming and uniform standards daily.
Use knives, ovens, fryers, chemicals, and hot equipment safely and responsibly.
Model safe working practices for all team members and report safety hazards immediately.

5. Continuous Improvement

Contribute ideas for improving menu items, recipes, efficiency, and overall guest experience.
Support implementation of updated standards, procedures, and kitchen initiatives.
Take ownership of station operations and demonstrate accountability for quality and consistency.

Qualifications & Requirements

Culinary School diploma or completed apprenticeship (minimum 2 years).
Journeyman’s Papers and Red Seal Certification required.
Minimum 4 years experience in a comparable culinary environment.
Valid Food Safe Handling and WHMIS Certificates.
Strong knowledge of butchery, seafood, and shellfish preparation.
Ability to work efficiently under pressure while maintaining quality.
Strong organizational and communication skills.
Basic computer literacy (MS Windows or Apple iWorks).
Professional attitude, appearance, and leadership presence.

Working Conditions

Commercial kitchen environment with hot surfaces, open flames, fryers, ovens, and cleaning chemicals.
Requires bending, reaching, lifting up to 30 lbs, and standing/walking for extended periods (average 8 hours per shift).
Must be available for early mornings, evenings, weekends, holidays, and peak business periods.

Additional Notes

The Chef de Partie role requires initiative, responsibility, and a hands-on approach. The CDP must demonstrate professionalism, adaptability, and the ability to prioritize tasks efficiently. Duties may be adjusted based on business needs or organizational changes.

Quick apply

Refine Your Search

executive chef jobs in collingwood, on

Chef De Partie

FOH Management - Sr. Assistant Manager

BOH Management - Sous Chef

First Cook

Back of House - Line Cook

Back of House - Prep Cook

Cuisinier de Ligne

Cuisinier Préparateur

Second Cook

Cook - Commis Chef - Food Truck - Lora Bay

Third Cook Lakeside

Second Cook

Chef De Partie

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