Executive/Head Chef: Silver Lakes Golf & Country Club
Silver Lakes Golf & Country Club is a premier 18-hole, par-72 championship course located just north of Toronto in East Gwillimbury. Known for its scenic beauty and challenging layout, the course winds through mature forest and wetlands along the Holland River, with water coming into play on 12 holes. Designed to USGA specifications, Silver Lakes offers the feel of a private club with public access, featuring top-tier practice facilities, including a unique Aqua Range, and a strong reputation for course conditions and guest service. It's a destination for golfers of all skill levels, combining natural beauty with exceptional golf experiences.
Beyond golf, Silver Lakes is also a sought-after venue for private events, including banquets, corporate functions, and weddings. With elegant indoor spaces and picturesque outdoor settings, it provides the perfect backdrop for both intimate gatherings and large celebrations.
- Location
- Silver Lakes Golf & Country Club
- Posted
- 2025-09-02
- Deadline
- 2025-11-30
- Job Summary
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The Head Chef is responsible for planning, preparation, and execution of all food services at the golf club, including daily dining, tournaments, and large-scale banquet events such as weddings, corporate outings and special occasions. This role combines hands on culinary expertise with strong leadership, cost control, and creative menu development to deliver exceptional dining experiences for members, guests, and event clients.
The Head Chef reports to the General Manager and ownership representatives.
- Responsibilities
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Culinary Leadership & Execution
• Plan and execute all menus for the club house dining, tournaments, and banquet events
• Oversee preparation, presentation, and quality control of all dishes ensuring consistency and excellence
• Ensure the preparation and presentation of menu items meet club standards and client expectations, while providing recommendations for improvement where appropriate
• Incorporate seasonal and locally sourced ingredients where possible
• Adjust menus to meet dietary restrictions, special requests, and event themes
Banquet and Event Catering
• Collaborate with event manager to design and execute menus for weddings, corporate events, golf tournaments and special functions
• Ensure efficient kitchen service for large scale events, coordinating staff and production timelines
• Conduct tasting with clients to finalize event menus
[Staff Management & Training]
• Recruit, train, schedule and supervise kitchen staff, ensuring compliance with food safety and sanitation standards
• Foster positive, team-oriented kitchen culture
• Conduct regular performance evaluations and provide coaching for skill development
Operational and Financial Management
• Develop and manage kitchen budgets, including labor, food costs, and equipment maintenance
• Maintain cost control by monitoring and tracking inventory, minimizing waste, and negotiating with suppliers
• Ensure all purchases and usage align with budget targets without compromising quality
• Estimate daily production needs on a weekly basis and relay requirements to management or purchasing staff as appropriate
• Check the quality of raw and cooked food products to ensure that standards are met
Health, Safety & Compliance
• Maintain high standard of cleanliness, organization, and food safety in compliance with public health regulations
• Knows and implements the club’s safety standards.
• Adhere to food safety and W.H.M.I.S standards, ensuring proper food handling, storage, and labeling procedures are always followed
- Qualifications
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DESIRED PROFILE
• Culinary school diploma or equivalent professional training (preferred)
• Minimum 5+ years’ experience in a senior culinary role, preferably in a banquet setting
SKILLS AND PERSONAL QUALITIES REQUIRED
• Strong leadership and team management skills
• Creative menu planning and plating skills
• Excellent time management, especially during simultaneous kitchen operations
• Strong understanding of cost control and inventory management
• Knowledge of current culinary trends and seasonal menu design • Having working knowledge of Liquor License Act of Ontario and Smart Serve (Ontario) certification
- Compensation
- Base annual salary of approximately $90,000.00 – to be determined based on experience.
- Benefits/Perks
- Full availability during the golf season, with variable but ongoing hours in the off-season dedicated to planning and preparation
- Course Website
- https://www.silverlakesgolf.com/
- Employment Duration
- Full-Time, Year-round
- Contact Information
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Please send your application in complete confidentiality to richard.cho@silverlakesgolf.com.
Application will be reviewed on a rolling basis. Only candidates selected for an initial interview will be contacted.