About the Company: Our year-round resort, located outside of Ottawa, offers stunning waterfront views, family-friendly amenities, and a boutique hotel experience. As a premier all-season destination, it features multiple dining options and a robust banquet and events program, catering to a wide variety of guest interests.

About the Role: We are seeking an experienced and passionate Executive Chef to oversee all culinary operations at the resort, including restaurants, banquets, and events. The Executive Chef will lead the culinary team, ensuring high food quality, consistency, safety, and presentation. The ideal candidate will have experience in high-volume banquet operations and upscale à la carte dining, with strong leadership and organizational skills.

Responsibilities:

• Oversee daily food production and service for all dining outlets and banquet facilities.
• Manage product ordering for food, beverage, and daily supplies.
• Lead and manage culinary staff: hiring, training, scheduling, coaching, and performance management.
• Develop seasonal menus, including recipes, costing, portioning, and implementation.
• Manage food and labor budgets; control inventory and food costs; ensure kitchen efficiency.
• Ensure clean and safe kitchen facilities, adhering to health and safety regulations.
• Maintain sanitation procedures for food storage, preparation, and equipment.
• Conduct kitchen inspections to ensure quality and safety standards.
• Ensure equipment is in good working order and establish maintenance schedules.
• Support guest satisfaction through high food quality and presentation.
• Collaborate with other departments for events and marketing.

Qualifications:

• Hands-on leader with a passion for food and hospitality.
• Minimum 5 years of culinary leadership experience in a resort, hotel, or high-volume banquet setting.
• Red Seal Certification or equivalent culinary diploma/training (asset).
• Up-to-date Food Handler Certificate.
• Strong knowledge of culinary techniques, food trends, batch cooking, and plating styles.
• Proven ability to manage and motivate a culinary team in a fast-paced environment.
• Excellent organizational, time management, and communication skills.
• Strong knowledge of food and labor cost control and inventory systems.
• Strong commitment to cleanliness, safety, and guest satisfaction.
• Proficient with kitchen and office computer systems.
• Ability to lift up to 40 lbs and stand/walk for extended periods.
• Available for various shifts, including evenings, weekends, and holidays.
• On-site presence required; accommodations may be available.

Pay range and compensation package: Pay range or salary or compensation

Equal Opportunity Statement: Include a statement on commitment to diversity and inclusivity.