meaford, on chefs Jobs – 15 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
Chef/Culinary Instructor
Cozymeal —Collingwood, ON
- Up to $12,000 a month
- Full-time
- Cooking
- Flexible schedule
1h
sous-chef
Magnone's Italian Kitchen —Blue Mountains, ON
- $22 an hour
- Full-time
- English
- High school diploma or GED
- No university degree
8d
Cook/Chef/Kitchen Manager
Georgian Hills Vineyards —Clarksburg, ON
- From $24 an hour
- Temporary
- Sanitation
- In-person
- Kitchen experience
- Flexible schedule
Quick apply
Chef Department Manager
Farm Boy Inc. —Collingwood, ON
- $55,500–$60,500 a year
- Weekends as needed
- Bilingual
- CPR Certification
- Management
- Disability insurance
- Dental care
Quick apply
12d
Head Chef
The Dam Pub Gastropub —Meaford, ON
- From $55,000 a year
- Overtime
- Bar
- Inventory management
- Cooking
Quick apply
Sous Chef
The Port Tavern —Thornbury, ON
- $25–$28 an hour
- Full-time
- Cooking
- No university degree
- Food service
Salad Chef
Brunello at 27 and 4th —Collingwood, ON
- From $17.60 an hour
- Full-time
- Cooking
- No experience needed
- Food service
Quick apply
13d
chef de partie
Living Water Resorts —Collingwood, ON
- $23.55 an hour
- Full-time
- English
- Hotel
- High school diploma or GED
- Dental care
Chef/Cook
The Iron Skillet —Collingwood, ON
- $40,000–$65,000 a year
- Full-time
- Customer service
- Cooking
- English
- Dental care
- Vision care
Quick apply
Chef De Partie
Living Water Resorts —Collingwood, ON
- $23.55 an hour
- Weekends as needed
- Windows
- Computer skills
- Leadership
Quick apply
4d
Sous Chef
The Corner Cafe & Grill —Thornbury, ON
- From $45,000 a year
- Weekends as needed
- Cooking
- Organizational skills
- Leadership
Quick apply
Sous Chef
Gustav Chophouse & Bar —Collingwood, ON
- $22–$25 an hour
- Weekends as needed
- Cooking
- English
- Team management
- Store discount
Quick apply
Executive Chef
The Algonquin Resort —Canada
- Weekends as needed
- Hospitality
- Cooking
- Hotel
- Disability insurance
- Dental care
Quick apply
SENIOR SOUS CHEF
The Algonquin Resort —Canada
- Full-time
- Cooking
- Hotel
- Team management
- Store discount
- Disability insurance
Quick apply

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Chef/Culinary Instructor
Cozymeal —Collingwood, ON
Guests can book everything from cooking classes to corporate team building events to private chef services with local professional chefs.
Up to $12,000 a month
1h

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Head Chef
Haugen's Chicken & Ribs BBQ —Port Perry, ON
The Head Chef will oversee all kitchen operations including daily service, team leadership, menu development, food quality, systems, ordering, labour management…
From $70,000 a year
Quick apply
Garde Manger Chef (Salads & Cold Kitchen)
Bluebird Cafe & Grill —Orangeville, ON
✅ Work alongside one of *Dufferin County’s top culinary teams*. Preparing fresh salads and cold dishes with consistency and care. ✅ *5-day work week*.
$20–$22 an hour
Quick apply
4d

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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

chefs jobs in meaford, on

Sous Chef

Chef/Culinary Instructor

sous-chef

Cook/Chef/Kitchen Manager

Chef Department Manager

Head Chef

Sous Chef

Salad Chef

chef de partie

Chef/Cook

Chef De Partie

Sous Chef

Sous Chef

Executive Chef

SENIOR SOUS CHEF

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