Culinary Team Application
Are you passionate about the art of food and the pursuit of culinary excellence? Chemong Lodge is looking for creative, disciplined, and hardworking individuals to join the best culinary team in the Kawarthas.
Under the leadership of the legendary Chef Greg Couillard and Chef Adam Brown, you will have the unique opportunity to develop your skills across a diverse range of styles. Whether you are an experienced leader, a career cook, or looking to start your journey in kitchen support, the Lodge provides an environment that rewards dedication and talent.
Positions Include:
Kitchen Manager, Line Cooks, Prep Cooks, Brunch & Catering Production, Dishwashers, Kitchen Support.
Responsibilities Include:
Prepare and execute menu items with precision, maintaining high levels of efficiency, quality, and consistency on the line.
Collaborate seamlessly with the kitchen and service teams to ensure a smooth, high-energy workflow during peak hours.
Uphold rigorous food handling, sanitation, and safety procedures to ensure a pristine working environment across all stations.
Assist with inventory management, stock rotation, and prep-room organization.
Supervise, delegate, and lead daily back-of-house operations (Kitchen Manager).
Oversee kitchen staff scheduling, labor management, and station coverage (Kitchen Manager).
Direct inventory ordering, vendor management, and stock control (Kitchen Manager).
Continually assess kitchen needs, equipment functionality, and operational flow (Kitchen Manager).
Requirements:
Proven experience in a professional kitchen environment (minimum 2–3 years preferred for Kitchen Manager and senior cook roles).
Solid understanding of culinary techniques and a genuine desire to learn from industry leaders.
Strong leadership, delegation, and inventory control skills (Kitchen Manager).
Ability to remain calm, focused, and adaptable in a fast-paced, high-pressure environment.
Strong organizational skills and an eagle-eye for detail.
Ability to work evenings, weekends, and holidays as required by the seasonal nature of the Lodge is preferred.
