Seeking an experienced Executive Private Chef. This is a full-time and permanent position that it will involve travel between Toronto, Muskoka and Florida. Accommodation is provided in both Muskoka and Florida.


The position suits someone who is driven by a passion for food over ego. They should have a broad repertoire, be self-motivated, able to motivate others who are part of a culinary team, and have sound knowledge and experience preparing health and nutrition-focused food. There is a Sous Chef who works either independently or collaboratively with the Private Executive Chef depending on needs.


The Private Executive Chef must demonstrate the highest standards of safety, hygiene, professionalism, integrity, and discretion. This role requires strong interpersonal and communication skills and an ability to develop positive working relationships with the principal, staff, contractors, vendors, and others.


PLEASE NOTE: This position is only open to those who hold current status to legally work in Canada.


Activities will include:

  • Orchestrate thoughtful menu planning and food sourcing for family meals, dinner parties and private events

  • Willingness to work collaboratively with a nutritionist

  • The Private Executive Chef manages all aspects of food & beverage provisioning, prep, cooking and service for Principal, family and guests, as well as events (large and small).

  • Meal preparation for up for up to 30 individuals with potential staff to assist (i.e. service, sous chef)

  • Working on an as needed basis with event planners

  • Ensure impeccable attention to detail and stellar service for all occasions

  • Travel ahead of Principal on occasion offering comprehensive chef services from menu planning to sourcing ingredients, cooking for dinner parties, business events and family events


Work Hours and Accommodations:

  • This is not a 9-5 role; the expectation is that this role will involve working most weekends

  • Based in Toronto, this role will involve travel and work in the Muskoka area during the high season (May to August) and working in Naples, Florida typically from mid-November to mid-April.

  • Expectation would be for the Executive Chef to take vacation during early spring and October timeframe (two weeks off for each season)

  • Long hours are expected during weekends and especially while family/guests are present, however there will be opportunities to take time off or have shorter workdays during the week

  • The Executive Chef will have accommodations provided while working in Muskoka (expected to use their own vehicle) and Naples, Florida (vehicle provided).



  • The ideal candidate has previous experience as a Chef de Cuisine in a high-end restaurant and / or Private Chef experience for an UHNW family

  • Knowledge and experience in health and nutrition translated into the food they prepare

  • Possess maturity and gravitas of character, but also be sociable and positive

  • Possess varied cooking experience (both in styles/levels of cuisine and different cultures/ethnicities). Live fire cooking experience is a must.

  • Experience operating independently or managing a culinary team

  • Exceptional attention to detail

  • Must possess strong planning, logistical, packing and organizational skill

  • Must have the ability and experience to use technology to their advantage

  • Should have a well-developed situational awareness and ability to “read the room”; know when to be big or small as the occasion demands

  • The Executive Chef is someone who is going to own the position and grow with it

  • The position is highly-suited for someone with ambition and a hunger for challenges

  • Applicants should not be ego-driven nor requiring ongoing flattery or validation. Quiet confidence is key.

  • Must be flexible and adaptable to changing work requirements

  • Must be able to travel to the US, have a valid passport

  • Must have valid driver’s license & a clean criminal record and have use of reliable vehicle

  • Must be physically fit to meet physical demands such as setting up large outdoor ovens, large scale barbeques, filleting large fresh fish, and long hours of standing work

  • Must be flexible with work schedules for occasional events (pre, during and post event)

  • The successful Private Executive Chef will be gracious and able to handle difficult situations in a professional, calm, and solution-minded manner

  • Must be solution oriented, able to think outside the box, demonstrated ownership and accountability, and be team oriented

  • Must be familiar with pre-planning and self-managing schedules

  • Must be able to anticipate, think ahead and take action to meeting principal/guest needs

  • Strong ability to multi-task with excellent time management

  • Demonstrated pride and enthusiasm for their profession

  • A self-starter that can work effectively without supervision

  • Individual must have a polished and well-groomed professional appearance

  • Must always exercise complete discretion and maintain confidentiality


Location: Toronto based with secondary locations in Muskoka & Naples, Florida

Remuneration: Full-time salaried role with benefits, four-weeks vacation


The Employer is committed to providing accommodation for people with disabilities. If you require accommodation through any aspects of the selection process, please notify us and we will work with you to meet your needs.

Positions We Place
  • Housekeepers

  • Cook/Housekeepers

  • Executive Housekeepers

  • Nannies

  • Laundresses

  • Elder Caregivers

  • Personal Assistants

  • Office Butlers

  • House Managers

  • Private Chefs

  • Butlers (Household & Corporate)

  • Domestic Couples

  • Estate Couples

  • Chauffeurs

  • Companions

  • Corporate Flight Attendants


© PORTICO INC., 2018

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