Executive Chef

Contact Information for all inquiries/submissions:

If you are interested in this opportunity, please submit your cover letter and resume to Mark DeActis, General Manager, at Essex Golf & Country Club is an equal opportunity employer committed to fostering an inclusive and respectful workplace. We thank all applicants for their interest; however, only those selected for an interview will be contacted.

Position Overview

Essex Golf & Country Club is currently seeking an accomplished Executive Chef to lead our culinary operations with creativity, precision, and excellence. This opportunity arises as our current Executive Chef prepares to retire following a remarkable 39-year career at the Club. As we look ahead, we are seeking a dynamic leader who will bring fresh energy, contemporary perspective, and a commitment to excellence across all culinary touchpoints. This is a unique opportunity for a seasoned culinary professional with a refined palate and strategic mindset to elevate the Club's dining experience across à la carte, banquet, and event services. The successful candidate will bring visionary leadership, a passion for innovation, and a proven ability to lead high-performing teams in refined, high-volume environments.

About Essex Golf & Country Club

Founded in 1902, Essex Golf & Country Club is a premier private club located in LaSalle, Ontario. The Club features an 18-hole championship golf course designed by the legendary Donald J. Ross. Essex has hosted prestigious tournaments, including the Canadian Open in 1976, the du Maurier Classic in 1998, and the AT&T Canada Senior Open Championship in 2002. Beyond golf, Essex offers members and guests an exceptional blend of dining, aquatics and community in a beautiful setting. Our clubhouse, modeled on an English country house, provides a comfortable traditional ambiance combined with modern facilities. The Club's culinary program is central to our identity, and we are committed to delivering outstanding dining experiences that reflect our heritage and embrace contemporary trends.

Key Responsibilities:

• Culinary Vision & Menu Innovation:

o Lead the development and continual refinement of elevated, seasonal menus that showcase creativity, ingredient integrity, and artistic presentation. Ensure recipe standardization and consistency while aligning offerings with the Club's commitment to culinary excellence and member satisfaction.

• Operational Excellence:

o Direct all aspects of kitchen operations to ensure efficient workflow, timely execution, and exceptional food quality. Maintain the highest standards of cleanliness, safety, and consistency across all culinary functions.

• Leadership & Team Development:

o Mentor and manage a high-performing culinary team by fostering a culture of excellence, accountability, and continuous learning. Support professional growth through coaching, training, and performance development initiatives.

• Procurement & Inventory Management:

o Oversee inventory control and procurement processes, cultivating strategic vendor partnerships to source premium ingredients. Ensure optimal stock levels while balancing quality, cost efficiency, and sustainability.

• Regulatory Compliance:

o Ensure strict adherence to all food safety, sanitation, and health regulations, upholding a spotless kitchen environment that meets or exceeds public health and industry standards.

• Strategic Event Coordination:

o Spearhead the culinary aspects of special events, themed dining experiences, and seasonal promotions that resonate with our distinguished clientele.

• Financial Oversight:

o Implement budget controls and waste reduction strategies, ensuring a balance between innovation and profitability.

o Working with the Food & Beverage Manager to ensure food, beverage and labour budget are maintained and monitored.

• Problem Resolution:

o Quickly and efficiently address operational challenges to sustain an exceptional dining experience.

Qualifications:

• Minimum 5 years' experience in a high-end restaurant, private club, or comparable hospitality environment.

• A culinary degree or equivalent professional background.

• Proven track record in executive-level culinary management.

• Extensive knowledge of food safety regulations and industry best practices.

• Demonstrated ability to thrive in a fast-paced, high-pressure environment.

• Exceptional organizational, multitasking, and problem-solving skills.

• A passion for culinary innovation and a commitment to superior guest experiences.

• Proficiency in inventory management, cost control, and budget oversight.

• Flexibility to work evenings, weekends, and holidays as required.

Compensation & Benefits

• Competitive Compensation Package

• Comprehensive Health and Dental Coverage

• RRSP Matching Program

• Paid Vacation Entitlement

• Performance Based Bonus Opportunities

• Ongoing Professional Development and Growth Opportunities

Job Type: Full-time

Work Location: In person