We are seeking an accomplished and dynamic Executive Chef or Senior Executive Sous Chef to lead the culinary operations of a prestigious luxury resort in the cottage area of Ontario. This is an exciting opportunity for a seasoned culinary professional with a strong background in luxury hotels, resorts, and multi-outlet food and beverage operations .

Our Client requires a culinary leader who combines world-class standards with genuine hospitality and understands what it takes to operate a successful luxury resort kitchen. If you are an experienced Executive Chef who thrives in a multi-outlet, seasonal environment and is passionate about developing people and delivering exceptional food experiences, we invite you to apply. Compensation offered is the highest in the region

The Chef will oversee a diverse culinary program serving both corporate and business clientele as well as families and leisure guests , creating exceptional dining experiences across multiple restaurants and food service outlets. The successful candidate will bring a sophisticated understanding of international cuisine, contemporary culinary trends, seasonal Canadian ingredients, and luxury hospitality standards .

This role requires a hands-on, inspirational leader who can balance culinary creativity with operational excellence, financial discipline, team development, and consistently high standards of quality and service.

Key Responsibilities

Culinary Leadership & Operations

- Provide overall leadership and direction for all culinary operations across the resort's restaurants, banquet facilities, events, and other food service outlets.




- Develop and maintain a distinctive culinary vision that reflects the resort's luxury positioning, Muskoka setting, and diverse international clientele.
- Oversee the development of menus featuring international cuisine while incorporating local, seasonal, and sustainable Ontario ingredients.
- Ensure consistently exceptional standards of food quality, presentation, taste, freshness, and execution across all outlets.
- Lead culinary operations through high-volume peak periods while maintaining service excellence and attention to detail.
- Establish and maintain standardized recipes, preparation methods, plating standards, and quality-control procedures.
- Collaborate closely with the General Manager, Food & Beverage leadership, and other department heads to align culinary operations with the overall guest experience.

Resort & Seasonal Operations

- Successfully manage the unique demands of a four-season resort environment , including significant fluctuations in occupancy and business volume.
- Develop staffing, production, purchasing, and menu strategies that respond effectively to seasonal demand.
- Create culinary experiences suitable for a diverse guest profile, including families, couples, corporate groups, conferences, weddings, retreats, and business travelers .
- Work effectively within a resort environment where guest expectations, occupancy levels,



events, and operational priorities can change quickly.
- Ensure the culinary team is prepared to deliver exceptional experiences during peak vacation periods, holidays, conferences, weddings, and special events.

Qualifications & Experience

- 10+ years of progressive culinary experience , with significant experience at the Executive Chef, Executive Sous Chef, or senior culinary leadership level.
- Proven experience in a luxury hotel, resort, country club, or comparable multi-outlet hospitality environment .
- Demonstrated experience managing culinary operations serving both leisure/family vacation guests and corporate or business clientele .
- Strong knowledge and practical experience with international cuisine and diverse culinary traditions .
- Experience overseeing multiple restaurants, banquet operations, conferences, weddings, and special events is strongly preferred.
- Proven experience managing seasonal or high-volume resort operations .
- Strong financial acumen, including food-cost management, labor management, budgeting, forecasting, and menu costing.
- Demonstrated success in recruiting, developing, and retaining culinary talent.
- Excellent knowledge of food safety, sanitation, HACCP principles, and applicable Ontario regulations.
- Culinary degree, apprenticeship, Red Seal certification, or equivalent professional experience preferred.
- Solid communication, organization, and interpersonal skills.
- A genuine passion for hospitality, culinary excellence, and creating memorable guest experiences.

PLEASE NOTE:

Applicants will only be

📌 Executive Chef or Senior Executive Sous Chef for a Luxury Resort in Muskoka, Ontario (Canada)
🏢 Renard International Hospitality Search Consultants
📍 Canada