Muskoka Lakes Golf & Country Club
Executive Chef
Port Carling, On
Posting Close Date of February 12, 2026
Muskoka Lakes Golf & Country Club is seeking to find its next Executive Chef. The selected candidate will enjoy the challenge of the culinary diversity that member golf clubs offer. This opportunity offers the ability to showcase a wide range of options, from elevated comfort food to refined fine dining, to innovative themed events. The successful candidate will bring passion, creativity, and a commitment to exceed member expectations through exceptional cuisine and memorable experiences.
The Club
The Club’s picturesque lakeside clubhouse features a main dining room seating over 150 for à la carte dining, member events, and banquets, complemented by a waterfront veranda seating 30, a beautiful pavilion, and a lakeside patio accommodating up to 90 guests. These facilities are regarded among the most scenic event venues in the region. The clubhouse is currently undergoing renovations to its dining areas and kitchen facilities, reflecting the Club’s commitment to thoughtful innovation and the continued evolution of club life while respecting its rich heritage.
Founded in 1919, Muskoka Lakes Golf & Country Club is a Stanley Thompson–designed, par-70, 18-hole golf course measuring 6,031 yards, widely believed to be Thompson’s first solo design. The Club offers a balanced lifestyle experience that includes golf, sailing, tennis, children’s programming, and a vibrant social calendar, all central to its family-oriented culture.
Executive Chef
Summary of Key Responsibilities of the Role
The Executive Chef is responsible for overseeing all culinary operations at Muskoka Lakes Golf and Country Club, including the restaurant, banquets, and halfway house. This role leads menu development, supervises and mentors the culinary team, and ensures the highest standards of food quality, safety, and service. The Executive Chef is a creative and strategic leader who combines culinary innovation with operational excellence to consistently exceed member and guest expectations.
Core Duties:
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Member Satisfaction
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Financial Management
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Staff Management
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Kitchen Operations
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Collaboration
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Safety
Candidate Profile
Desired Qualifications
• Minimum of 5 years’ experience in a fine dining restaurant, private club, or comparable upscale hospitality environment
• Demonstrated success in a executive-level culinary leadership role
• In-depth knowledge of food safety regulations and industry best practices
• Proven ability to perform in fast-paced, high-pressure environments
• Exceptional organizational, multitasking, and problem-solving skills
• Passion for culinary innovation and dedication to delivering superior member and guest experiences
• Proficiency in inventory management, cost control, and budget oversight
• Flexibility to work evenings, weekends, and holidays as required
Compensation - Offers a competitive compensation of base salary and includes a comprehensive benefit package.
Please do not contact any of the existing staff. All questions should be directed through Jason.
Executive Lead Search
Jason Clarke
Lead Recruiter for this project
Closing Date for Applicants: February 12, 2026