Canoe Place Inn & Cottages
Canoe Place Inn & Cottages provided pay range
This range is provided by Canoe Place Inn & Cottages. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Base pay range
$140,000.00/yr - $160,000.00/yr Additional compensation types
Annual Bonus Direct message the job poster from Canoe Place Inn & Cottages The Executive Chef serves as the strategic, creative, and operational leader of Main Street Hospitality’s culinary program at the property level. This position sets the culinary direction, oversees all kitchen operations across multiple outlets, and ensures the highest standards of food quality, consistency, safety, and innovation. The Executive Chef leads with a balance of hands‑on expertise and strategic oversight—developing talent, shaping exceptional guest experiences, and driving financial performance. This role requires a visionary culinary professional with deep technical skill, strong business acumen, and the ability to inspire, mentor, and manage high‑performing teams in a dynamic, multi‑outlet environment. Essential Duties and Responsibilities
Leadership & Team Development Direct all back‑of‑house culinary operations across banquets and restaurant outlets, overseeing Sous Chefs, Cooks, and Stewarding teams. Build and sustain a cohesive, high‑performing kitchen culture grounded in excellence, accountability, and continuous improvement. Recruit, onboard, train, and mentor culinary talent at all levels, establishing clear pathways for development and succession. Maintain a visible, hands‑on leadership presence, working the line during peak service periods and key moments. Conduct regular performance evaluations and deliver timely, constructive feedback to support growth and uphold standards. Culinary Execution Ensure flawless execution of menus, recipes, plating, and service timing across all outlets and meal periods. Partner with the Director of Food & Beverage and property leadership on menu development, special events, activations, and brand initiatives. Lead daily line checks, tastings, and quality audits to maintain consistent culinary excellence. Operational Management Oversee day‑to‑day kitchen operations including production scheduling, station assignments, ordering, inventory, and vendor management. Implement and maintain systems for food preparation, storage, sanitation, and safety that meet or exceed regulatory standards. Ensure kitchen spaces and equipment are well‑organized, clean, and properly maintained. Develop, document, and enforce Standard Operating Procedures (SOPs) for all culinary processes and food‑handling practices. Develop and manage kitchen budgets, ensuring alignment with food cost, labor cost, and financial performance targets. Review weekly and period‑end financial reports, adjusting operational strategies to meet or exceed budget goals. Manage procurement and inventory to maximize cost efficiency while maintaining high‑quality standards. Monitor and minimize waste, ensuring optimal product utilization and yield. Strategic Planning & Continuous Improvement Analyze guest feedback, operational metrics, and industry trends to drive culinary innovation and program enhancements. Collaborate with F&B and property leadership on long‑term culinary strategy and capital planning. Lead sustainability initiatives such as responsible sourcing, waste reduction efforts, and community partnerships. Guest Engagement Maintain a visible presence in the dining rooms to engage with guests, gather feedback, and strengthen the overall dining experience. Participate in culinary events, demonstrations, and community outreach to elevate the property's culinary reputation. Education & Experience
• Degree in Culinary Arts or equivalent professional training required. • 7–10 years of progressive culinary leadership experience in high‑end or high‑volume hospitality environments. • Proven experience in menu development, cost control, kitchen management, and staff development. • Multi‑outlet and resort or boutique hotel experience strongly preferred. • Demonstrated success in leading and developing high‑performing teams with a culture of accountability and excellence. • Strong command of hospitality systems including POS, labor management, inventory, and budgeting platforms. Professional Characteristics
Strategic Culinary Leader:
Balances creativity with operational and financial discipline to guide a strong, sustainable culinary program. Operationally Focused:
Maintains high standards for organization, consistency, and system‑driven excellence in daily kitchen operations. Team Developer:
Actively mentors and supports team members, fostering a culture of accountability, growth, and professionalism. Financially Informed:
Understands key financial drivers—including food cost, labor, and menu performance—and uses data to guide decisions. Calm Under Pressure:
Demonstrates steadiness, sound judgment, and a solutions‑oriented mindset in fast‑paced or high‑pressure situations. Clear Communicator:
Communicates effectively with culinary teams, cross‑functional partners, leadership, and guests. Collaborative Partner:
Works well with F&B, Operations, Finance, and other departments to achieve shared goals. Innovative Thinker:
Brings forward new ideas aligned with guest preferences, market trends, and property identity. High Professional Standards:
Models integrity, reliability, and consistency in all aspects of work and leadership. Guest‑Focused:
Understands the guest experience and ensures the culinary program enhances the property's hospitality goals. Inclusive and Respectful:
Leads diverse teams with fairness, cultural awareness, and professionalism. Accountable and Results‑Driven:
Takes ownership of outcomes and follows through on commitments. Adaptable:
Navigates shifting priorities and business needs with flexibility and resilience. Physical Requirements
Must be able to stand and walk for extended periods of time (up to 10 hours per shift). Ability to lift, carry, and move items weighing up to 50 lbs. Comfortable working in both indoor and outdoor environments, including dining rooms, patios, and event spaces. Must be able to bend, reach, stoop, and perform repetitive tasks as required by daily operations. Ability to maintain composure and energy during long shifts, including nights, weekends, and holidays as business levels demand. Scheduling & Travel
This is a full‑time, on‑site leadership role that requires schedule flexibility, including availability to work evenings, weekends, holidays, and special events as needed. Occasional travel to attend company meetings, training, or off‑site events may be required. Work Authorization
Must be eligible to work in the United States. EEO Statement
Main Street Hospitality is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, gender identity, or any other characteristic protected by law. Main Street Hospitality Values
We are kind to one another We act with integrity We take responsibility for our actions
#J-18808-Ljbffr
This range is provided by Canoe Place Inn & Cottages. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Base pay range
$140,000.00/yr - $160,000.00/yr Additional compensation types
Annual Bonus Direct message the job poster from Canoe Place Inn & Cottages The Executive Chef serves as the strategic, creative, and operational leader of Main Street Hospitality’s culinary program at the property level. This position sets the culinary direction, oversees all kitchen operations across multiple outlets, and ensures the highest standards of food quality, consistency, safety, and innovation. The Executive Chef leads with a balance of hands‑on expertise and strategic oversight—developing talent, shaping exceptional guest experiences, and driving financial performance. This role requires a visionary culinary professional with deep technical skill, strong business acumen, and the ability to inspire, mentor, and manage high‑performing teams in a dynamic, multi‑outlet environment. Essential Duties and Responsibilities
Leadership & Team Development Direct all back‑of‑house culinary operations across banquets and restaurant outlets, overseeing Sous Chefs, Cooks, and Stewarding teams. Build and sustain a cohesive, high‑performing kitchen culture grounded in excellence, accountability, and continuous improvement. Recruit, onboard, train, and mentor culinary talent at all levels, establishing clear pathways for development and succession. Maintain a visible, hands‑on leadership presence, working the line during peak service periods and key moments. Conduct regular performance evaluations and deliver timely, constructive feedback to support growth and uphold standards. Culinary Execution Ensure flawless execution of menus, recipes, plating, and service timing across all outlets and meal periods. Partner with the Director of Food & Beverage and property leadership on menu development, special events, activations, and brand initiatives. Lead daily line checks, tastings, and quality audits to maintain consistent culinary excellence. Operational Management Oversee day‑to‑day kitchen operations including production scheduling, station assignments, ordering, inventory, and vendor management. Implement and maintain systems for food preparation, storage, sanitation, and safety that meet or exceed regulatory standards. Ensure kitchen spaces and equipment are well‑organized, clean, and properly maintained. Develop, document, and enforce Standard Operating Procedures (SOPs) for all culinary processes and food‑handling practices. Develop and manage kitchen budgets, ensuring alignment with food cost, labor cost, and financial performance targets. Review weekly and period‑end financial reports, adjusting operational strategies to meet or exceed budget goals. Manage procurement and inventory to maximize cost efficiency while maintaining high‑quality standards. Monitor and minimize waste, ensuring optimal product utilization and yield. Strategic Planning & Continuous Improvement Analyze guest feedback, operational metrics, and industry trends to drive culinary innovation and program enhancements. Collaborate with F&B and property leadership on long‑term culinary strategy and capital planning. Lead sustainability initiatives such as responsible sourcing, waste reduction efforts, and community partnerships. Guest Engagement Maintain a visible presence in the dining rooms to engage with guests, gather feedback, and strengthen the overall dining experience. Participate in culinary events, demonstrations, and community outreach to elevate the property's culinary reputation. Education & Experience
• Degree in Culinary Arts or equivalent professional training required. • 7–10 years of progressive culinary leadership experience in high‑end or high‑volume hospitality environments. • Proven experience in menu development, cost control, kitchen management, and staff development. • Multi‑outlet and resort or boutique hotel experience strongly preferred. • Demonstrated success in leading and developing high‑performing teams with a culture of accountability and excellence. • Strong command of hospitality systems including POS, labor management, inventory, and budgeting platforms. Professional Characteristics
Strategic Culinary Leader:
Balances creativity with operational and financial discipline to guide a strong, sustainable culinary program. Operationally Focused:
Maintains high standards for organization, consistency, and system‑driven excellence in daily kitchen operations. Team Developer:
Actively mentors and supports team members, fostering a culture of accountability, growth, and professionalism. Financially Informed:
Understands key financial drivers—including food cost, labor, and menu performance—and uses data to guide decisions. Calm Under Pressure:
Demonstrates steadiness, sound judgment, and a solutions‑oriented mindset in fast‑paced or high‑pressure situations. Clear Communicator:
Communicates effectively with culinary teams, cross‑functional partners, leadership, and guests. Collaborative Partner:
Works well with F&B, Operations, Finance, and other departments to achieve shared goals. Innovative Thinker:
Brings forward new ideas aligned with guest preferences, market trends, and property identity. High Professional Standards:
Models integrity, reliability, and consistency in all aspects of work and leadership. Guest‑Focused:
Understands the guest experience and ensures the culinary program enhances the property's hospitality goals. Inclusive and Respectful:
Leads diverse teams with fairness, cultural awareness, and professionalism. Accountable and Results‑Driven:
Takes ownership of outcomes and follows through on commitments. Adaptable:
Navigates shifting priorities and business needs with flexibility and resilience. Physical Requirements
Must be able to stand and walk for extended periods of time (up to 10 hours per shift). Ability to lift, carry, and move items weighing up to 50 lbs. Comfortable working in both indoor and outdoor environments, including dining rooms, patios, and event spaces. Must be able to bend, reach, stoop, and perform repetitive tasks as required by daily operations. Ability to maintain composure and energy during long shifts, including nights, weekends, and holidays as business levels demand. Scheduling & Travel
This is a full‑time, on‑site leadership role that requires schedule flexibility, including availability to work evenings, weekends, holidays, and special events as needed. Occasional travel to attend company meetings, training, or off‑site events may be required. Work Authorization
Must be eligible to work in the United States. EEO Statement
Main Street Hospitality is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, gender identity, or any other characteristic protected by law. Main Street Hospitality Values
We are kind to one another We act with integrity We take responsibility for our actions
#J-18808-Ljbffr