Executive Chef or Senior Executive Sous Chef for a Luxury Resort in Muskoka, Ontario - Canada

Job summary

Lead culinary operations across the resort’s restaurants, banquets, events, and other food outlets, maintaining a distinctive luxury-focused culinary vision and consistent quality. Manage seasonal staffing, production, purchasing, and menus while developing the team and ensuring financial and operational performance.

Job details

Executive Chef or Senior Executive Sous Chef for a Luxury Resort in Muskoka, Ontario - Canada 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 Muskoka, 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. 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. Strong communication, organization, and interpersonal skills. A genuine passion for hospitality, culinary excellence, and creating memorable guest experiences. If you are qualified for the above role, please send your current resume with a cover note to Mr. Steve Renard, President at steve@renardinternational.com or Robins Sheardown Vice President robin@renardinternational.com Please also visit our website www.renardinternational.com for more information on other career opportunities, salary surveys, and interesting articles.

What you’ll do

Lead culinary operations across the resort’s restaurants, banquets, events, and other food outlets, maintaining a distinctive luxury-focused culinary vision and consistent quality. Manage seasonal staffing, production, purchasing, and menus while developing the team and ensuring financial and operational performance.

Requirements

Requires 10 or more years of progressive culinary experience, including senior leadership in a luxury hotel, resort, country club, or comparable multi-outlet hospitality setting. Candidates should bring international cuisine expertise, seasonal or high-volume operations experience, financial and team-management skills, and knowledge of food safety and Ontario regulations; culinary education, apprenticeship, Red Seal certification, or equivalent experience is preferred.

Listed skills

• Budgeting · Preferred
• Food safety · Preferred
• Forecasting · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary Leadership
• Multi-Outlet Operations
• International Cuisine
• Menu Development
• Seasonal Ingredient Sourcing
• Food Quality Control
• Banquet Operations
• Seasonal Resort Operations
• Food-Cost Management
• Labor Management
• Budgeting
• Forecasting
• Menu Costing
• Team Development
• Food Safety
• HACCP

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership

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