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Experienced Executive Chef

Taboo Muskoka Resort

This is a Full-time position in Gravenhurst, ON posted August 31, 2017.


Executive Chef


Food & Beverage


Director of Food & Beverage and Managing Director



Describe the major purpose of the job, including the primary responsibilities and the department’s mission/purpose.

Responsible for the creation of resort menus in collaboration with the Director of F&B, using the utmost creativity. Works parallel to Director of F&B and shares responsibility for the hiring, training, supervising and scheduling of kitchen staff. Instructs and guides first and second cooks to ensure highest standards of food production and decrease wastage. Ensures clean and organized work environment. Supervises and directs function of the line during service. Maintains all kitchen related expenses and food costs in accordance with the guidelines provided. 


Describe the responsibilities and frequency (daily, weekly, monthly, and quarterly). 

    • Creates, collaborates and coordinates with production and preparation of all menu items;
    • Establishes and maintains department objectives, standards and guidelines and budget to ensure proper management of the department;
    • Monitors and evaluates staffing levels, food purchasing, production, and inventories to control costs and waste;
    • Assists in the hiring, training, motivating, evaluation and management of staff to ensure team members receive adequate guidance and resources to accomplish established objectives;
    • Develop strategic purchasing practice and works directly with the F&B Director to ensure best price and quality of foods purchased;
    • Maintains ultimate cleanliness of all restaurant kitchen areas; makes decisions for necessary corrective action in order to maintain company and health department standards to avoid risk of citation;
    • Coordinates and assists with cleaning of kitchen after service;
    • Directs culinary team to ensure smooth service;
    • Work alongside Director of Food & Beverage to analyze food costs and forecast business trends in order to make recommendations for revision of menu prices that will achieve departmental and resort budgets.
    • Accurate preparation, review and comprehension of all documentation and communication.
    • Create “Recipe Book” inclusive of preparation instructions and plating photos;
    • Prepare Par Level preparation sheets;
    • Prepare Ordering Lists;
    • Prepare Kitchen Cleaning checklist;
    • Prepare Kitchen Opening/Closing responsibility check lists for BOH;
    • Revamp and testing of menu items – prepare tasting dishes;
    • Assist with staff orientation;
    • Conduct walkthrough of Boathouse and Pavilion kitchens to determine equipment and small ware needs;
    • Spearhead resort Food & Beverage events;
    • Any other duties as assigned. 


Describe the internal and external contacts of the job, and the nature of the communication required to perform the job, as well as any confidential information that is accessed or communicated.

Positive, calm, diplomatic and effective communication in-person with culinary team and resort staff/departments. Ability to positively lead team. Appropriate communication style to ensure first and second cooks and stewards are working together towards an effective service.


Describe whether this position provides service internally or externally, including how key relationships with current/potential stakeholders are cultivated.

Ensure all production meet or preferably exceed guest service standards. Prepare production in time for service to ensure smooth running of the kitchen. Work with culinary team to ensure health and safety standards are met.

EDUCATION AND EXPERIENCE (Education, Experience, Knowledge & Skills)

Provide the minimum or mandatory education and experience requirements to successfully perform the job, including licenses and certifications.

    • 8+ years’ experience in fine dining kitchen, including 5 years’ experience in a leadership role in the kitchen.
    • Completion of chef training diploma.
    • Red Seal plus apprenticed.
    • Ability to use computer including Microsoft Word, excel and Outlook.
    • Ability to report on food costing, labour reports and scheduling.
    • High school level English communication skills;
    • Knowledge of and ability to prepare, stocks, soups and base sauces;
    • Full understanding of budgets and financial reports;
    • Previous supervisory experience; 


Indicate the number of team members this position supervises at peak, if any.  Indicate how many of these positions are permanent year round, and how many are seasonal. 

  • Supervision of Sous Chef, first and second cooks, chefs de partie and stewards.
  • Scheduling kitchen staff while considering labour costs in relation to sales.
  • Ordering food items with awareness of monetary spending in relation to sales.


Describe the physical setting of the job.  For example is the environment noisy, very noisy, confined spaces, hot, cold, outdoor work, etc.

  • Indoors in a hot industrial kitchen.
  • Fast, high pressure environment.
  • Uses sharp knives and tools, hot pots and pans, hot liquids, stoves, etc.



Describes the essential physical demands of the job and how much time is spent doing each of the physical activities.

  • Standing 90% of the time.
  • Occasional lifting up to 50 pounds.
  • Occasional kneeling, pushing or pulling.
  • Ability to work a variety of long shifts including, days, evening, weekends and holidays.

Food Handler Certification

Skills Required

  • Education level: Training
  • Work experience (years): 6-9 years


Salary: N/D