Shape mountain dining at the Westin Trillium House Hotel through menu curation, financial control, and robust culinary team leadership. As Chef de Cuisine, you oversee culinary execution for breakfast, lunch, dinner, events, and off-site catering in the Georgian Triangle. You guide kitchen operations while maintaining quality, organization, cleanliness, and efficiency. The position partners with Front of House leadership to support a seamless guest experience and develops offerings that distinguish the venue.

Key Responsibilities
- Curate menus that support guest satisfaction and culinary standards
- Monitor ordering, inventory, receiving, and operational efficiency
- Partner with Front of House leadership for seamless collaboration
- Foster food craftsmanship,



enjoyment, and culinary experience
- Ensure team compliance with health and safety procedures

Requirements:
- Demonstrated human resources management experience
- Excellent verbal and written communication skills
- Exceptional organizational and time management skills
- Red Seal and food handler certification considered assets
- Self-motivated, flexible, and effective at multitasking Apply your culinary management, menu curation, and operational expertise across Westin mountain dining and events.

📌 Executive Culinary Manager Westin (Collingwood)
🏢 Oliver & Bonacini
📍 Collingwood