Executive Chef

Job summary

Oversee culinary operations across the resort’s dining outlets and banquets, including menu development, food quality and presentation, staffing, training, and scheduling. Manage costs, inventory, ordering, and food safety while collaborating with resort leadership on seasonal offerings, special events, and guest dining experiences.

Job details

Company Description JW Marriott The Rosseau Muskoka is a year-round luxury resort set on a granite bluff overlooking Lake Rosseau, offering spectacular lake views, dramatic sunrises, and sunsets. Located in the Muskoka Lakes region, the resort is surrounded by sparkling lakes, fresh air, and abundant wildlife. The area has been a renowned destination for more than a century, attracting visitors who seek a closer connection to nature. Team members at the resort work in an environment that blends upscale hospitality with the natural beauty of Muskoka, serving guests who value both comfort and outdoor experiences. Role Description The Executive Chef is a full-time, on-site role based in Minett, ON, overseeing all culinary operations at JW Marriott The Rosseau Muskoka. This role is responsible for menu planning and development, ensuring high-quality food preparation, and maintaining consistent presentation across all dining outlets and banquets. The Executive Chef leads, trains, and schedules kitchen team members, managing performance and fostering a collaborative, safety-focused work environment. Daily tasks include cost control, inventory management, ordering, and adherence to food safety and sanitation standards. The Executive Chef also collaborates with leadership to create seasonal offerings, support special events, and enhance the guest dining experience aligned with the resort’s luxury brand. Qualifications Strong culinary expertise, including advanced cooking techniques, menu development, and plating skills. Proven kitchen leadership capabilities, with experience supervising culinary teams and mentoring staff. Solid knowledge of food safety, sanitation regulations, and kitchen health and safety practices. Experience with cost control, budgeting, inventory management, and vendor relations. Ability to design and execute menus for restaurants, banquets, and special events. Excellent organizational and time-management skills in a high-volume, luxury resort setting. Effective communication and collaboration skills with front-of-house and management teams. Formal culinary education or Red Seal certification, and prior experience as an Executive Chef or senior sous chef in upscale or resort environments. Flexibility to work varied hours, including weekends and holidays, and capacity to thrive in an on-site, nature-oriented destination.

What you’ll do

Oversee culinary operations across the resort’s dining outlets and banquets, including menu development, food quality and presentation, staffing, training, and scheduling. Manage costs, inventory, ordering, and food safety while collaborating with resort leadership on seasonal offerings, special events, and guest dining experiences.

Requirements

Requires advanced culinary skills and proven experience leading and mentoring kitchen teams, along with knowledge of food safety, sanitation, cost control, budgeting, inventory, and vendor relations. Formal culinary education or Red Seal certification and prior experience as an Executive Chef or senior sous chef in an upscale or resort setting are specified; flexibility to work weekends and holidays is also required.

Listed skills

• scheduling · Preferred
• Food safety · Preferred
• Sanitation · Preferred
• Cost Control · Preferred
• Budgeting · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary Expertise
• Advanced Cooking Techniques
• Menu Development
• Food Presentation
• Kitchen Leadership
• Staff Training and Mentoring
• Scheduling
• Food Safety
• Sanitation
• Cost Control
• Budgeting
• Inventory Management
• Vendor Relations
• Banquet and Event Menu Planning
• Organization and Time Management
• Communication and Collaboration

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Security & Safety