Barrie On Executive chef Jobs – 19 Openings This Week

Sous Chef
Friday Harbour Resort —Innisfil, ON
- $55,000–$75,000 a year
- Weekends as needed
- Microsoft Word
- Microsoft Excel
- Customer service
- Dental care
- Employee assistance program
Quick apply
FOH Management - Sr. Assistant Manager
Moxies —Barrie, ON
- Full-time
- Hotel
- Leadership
- Restaurant
Quick apply
BOH Management - Sous Chef
Moxies —Barrie, ON
- Full-time
- Hotel
- Leadership
- Restaurant
Quick apply
Back of House - Line Cook
Moxies —Barrie, ON
- Part-time
- Restaurant experience
- Communication skills
- Time management
Quick apply
Back of House - Prep Cook
Moxies —Barrie, ON
- Part-time
- Restaurant experience
- Communication skills
- Time management
Quick apply
Second Cook
Freed Corp —Barrie, ON
- $18.70 an hour
- Weekends as needed
- Cooking
- Restaurant experience
Quick apply
13d
Cuisinier de Ligne
Moxies —Barrie, ON
- Part-time
- Restaurant experience
- Communication skills
- Time management
Quick apply
Cuisinier Préparateur
Moxies —Barrie, ON
- Part-time
- Restaurant experience
- Communication skills
- Time management
Quick apply
Seasonal Culinary Positions Summer
The Algonquin Resort —Canada
- Temporary
- Hospitality
- Writing skills
- Hotel
Quick apply
Head Sushi Chef -NUPO
Nupo —Canada
- $65,000–$75,000 a year
- Weekends as needed
- Cooking
- Team management
- Leadership
Quick apply
2d

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Head Chef – Contract Position
Midland Golf and Country Club —Midland, ON
Train, supervise, and support kitchen staff. Maintain a clean, organized, and safe kitchen environment. The ideal candidate will bring strong leadership,…
$30 an hour
Quick apply
12d
Head Chef/Kitchen Manager
A Taste Of Europe Bistro And Ice Cream —Lefroy, ON
The Head Chef will be responsible for overseeing all kitchen operations, menu planning, food preparation, and ensuring high-quality culinary dishes are served…
$21–$23 an hour
Quick apply
14d

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Head Chef, Haugen's Chicken & Ribs
Haugen's Chicken & Ribs BBQ —Port Perry, ON
The Head Chef will oversee all kitchen operations including daily service, team leadership, menu development, food quality, systems, ordering, labour management…
From $70,000 a year
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Chef de Cuisine
LOCALE AURORA - Restaurant & Bar —Aurora, ON
To execute Italian-inspired dishes for menu development, features and seasonal updates, using proper ingredients and cooking methods and ensure consistent,…
From $68,000 a year
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Sous Chef

Friday Harbour Resort -
Innisfil, ON

Quick apply

Job details

Full-time
$55,000–$75,000 a year

Qualifications

Microsoft Word
Red Seal
Microsoft Excel
Customer service
Food Handler Certification
First Aid Certification
Leadership
Communication skills

Full job description

Spend your days surrounded by the beauty of Lake Simcoe. With opportunities across the Resort in both guest facing and behind the scenes roles, we have something for everyone.

Some of our guest facing opportunities include working on the Food and Beverage or Recreation and Leisure teams. Our Guest Services and Shuttle teams, or the FH Fine Food and Starbucks teams are also great opportunities to be in guest facing roles. During the summer months you could join the Marina or the Nest Golf Club.

If you are looking for a job that ensures the fundamental operations of our Resort run smoothly and typically work away from guests, our Culinary, Security, Maintenance, Landscaping, and Housekeeping teams would be a great fit for you.

Working at Friday Harbour is unlike anywhere else. Be a part of the action, contributing to this one-of-a-kind Resort.

Colleague Perks

Complimentary golf (friends and family rates for your Guests)
Complimentary use of recreational equipment (canoeing, kayaking, Fat Bikes, snowshoes, skates, etc.)
Discounts at Friday Harbour retailers and restaurants
Group medical and dental benefit coverage*
Company matched pension plan and optional savings plans*
Employee Assistance Program and free Headspace membership
Exclusive Friday Harbour corporate partner discounts
Training and development opportunities
Colleague events and appreciation activities
Privileges are subject to review and change.

Role Summary
Reporting to the Executive Chef, this position is responsible for tasks that focus on leading the day-to-day activities in the kitchen. This position will be responsible for supporting the Executive Chef in all areas of the kitchen including leading associates in their duties, food production, waste control and ensuring guest and associate satisfaction is achieved while maintaining operating standards.

Responsibilities

Oversee daily department operation, including shift briefings and daily assignments
Understand guest expectations related to food quality and presentation and ensure culinary associates strive to exceed expectations and help build guest loyalty
Train and coach a successful and enthusiastic culinary team and ensure associates are cross trained to support successful daily operations
Oversee the kitchen in the absence of the Executive Chef
Support a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job
Motivate associates by assisting with recognition, performance reviews and performance management
Assist with ensuring payroll processes are carried out in an accurate and timely manner
Complete scheduled inventories, stock, and requisition necessary supplies, supporting procedures for portion and waste controls
Together with the Executive Chef, assist with purchasing appropriate supplies and manage inventories per budget
Ensure compliance with all local, provincial, and federal health regulations, and train associates on the proper handling and temperatures of all food products
Develop and maintain cleaning schedule to ensure work areas are clean and sanitary
Report malfunctions with department equipment
Conduct training on food knowledge and menu items including ingredients, preparation methods and unique tastes
Interact with guests to obtain feedback on product quality and service levels
Effectively address guest concerns
Attend event meetings to understand group needs and participate in weekly operations meeting to anticipate service and labour requirements in absence of the Executive Chef
Serve as an individual contributor and department role model by performing technical or functional job duties
Work with the leadership team to ensure that associates are trained and clearly understand their job roles, responsibilities, and performance expectations
Provide constructive feedback to associates to help them develop their skills
Collaborate with Executive Chef to develop and implement ideas and procedures to continuously improve department performance
Ensure that department goals are communicated, understood, and met by associates
Coach and counsel associates on work related concerns to ensure satisfaction and productivity
Issue and distribute uniforms and ensure associates are following grooming standards
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
Adhere to all environmental policies and programs as required
Other duties as assigned

Requirements

Red Seal Certificate will be considered an asset
Culinary Management Diploma an asset
Food Handlers Certification
First Aid Certified an asset
Minimum of 2 years’ culinary leadership experience
Passion for culinary and comprehensive knowledge of fine food, wine, and service
Previous resort experience an asset
Must possess excellent customer service skills
Must be computer literate. Preferred candidate will have previous experience with food and beverage software, Microsoft Word, and Excel
Strong verbal and written communication skills
Detail-oriented and works with a high degree of accuracy
Ability to multi-task in a fast-paced environment
Must be extremely responsible with integrity and ability to maintain confidentiality and discretion
Can mentor and inspire staff through leading, demonstrating and coaching
Must be a strong leader, while treating the associates with proper respect

Working Conditions

Must be able to work flexible hours including evenings, weekends, and holidays
Required to move, lift, carry, pull, and place objects weighing up to 50 pounds without assistance
Stand, sit, or walk for an extended period of time or for an entire shift
Reach overhead and below the knees, including bending, twisting, and pulling
Move over sloping, uneven, or slippery surfaces

This is an existing vacancy.

Join our team and make every day feel like Friday.

All candidates must be legally eligible to work in Canada. Friday Harbour is unable to assist candidates in obtaining Canadian work authorization.
Friday Harbour is an equal opportunity employer committed to hiring a diverse workforce. Friday Harbour is also committed to providing accommodations for people with disabilities. Upon request by the applicant, accommodation will be provided in all parts of the hiring process. Please contact the Human Resources department with any accommodation requests.

Quick apply

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executive chef jobs in barrie on

Sous Chef

FOH Management - Sr. Assistant Manager

BOH Management - Sous Chef

Back of House - Line Cook

Back of House - Prep Cook

Second Cook

Cuisinier de Ligne

Cuisinier Préparateur

Seasonal Culinary Positions Summer

Head Sushi Chef -NUPO

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