GRAND HARBOUR CAREERS

THE RESTAURANT

Grand Harbour Marina is preparing to   unveil an exciting new waterfront dining destination — and we’re building the kitchen team now to be ready for our grand opening day on the May long weekend! 

ABOUT GRAND HARBOUR MARINA

Grand   Harbour Marina is a premier waterfront destination located in Lagoon City,   Brechin, Ontario — on the beautiful east shore of Lake Simcoe. Under new   ownership and management, we are transforming this iconic marina community   into a destination defined by elevated service, exceptional amenities, and a   genuine passion for life on the water.

As part   of our transformation, we are preparing to open an exciting new waterfront   restaurant that will set a new standard for dining on Lake Simcoe. This is   not a rebranded version of what was here before. We are building something   genuinely new — a fresh, upscale, inspired dining concept with a menu that   celebrates the best of seasonal, locally influenced ingredients, plated   beautifully and served in one of Ontario’s most stunning waterfront settings.

The   full restaurant reveal is coming soon. But we’re building the kitchen team   now — and we want the right people in place from day one so we’re ready for   our grand opening! 

THE OPPORTUNITY

This is   a rare chance to join the opening kitchen team of a brand-new waterfront   dining destination before doors open to the public. As a Line Cook or Prep   Cook, you’ll work alongside our culinary leadership to bring an elevated,   creative menu to life — executing each dish with precision, consistency, and   genuine pride from the very first service.

We’re   looking for passionate, skilled, and hardworking kitchen professionals who   thrive in a fast-paced environment, take real ownership of their station, and   understand that exceptional food is built on discipline, teamwork, and a   relentless commitment to quality. Whether you’re a seasoned line cook ready   to step into a high-profile new concept or a talented prep cook looking to   build your career in a serious kitchen — we want to hear from you.

KEY RESPONSIBILITIES

Line Production &   Station Management

• Execute all dishes to   recipe specification, portion standard, and plating presentation on every   cover — no exceptions

• Maintain complete   readiness of your assigned station throughout service — stocked, prepped,   organized, and clean

• Complete thorough line   checks before each service to confirm all product is prepped, portioned,   labelled, dated, and ready

• Manage ticket flow   efficiently during service — working accurately and calmly under pressure in   a high-volume environment

• Communicate clearly and   professionally with the pass, expo, and front-of-house team to ensure   seamless, timed service

• Maintain an expert   working knowledge of all menu items, allergens, preparation methods, and   plating standards

• Adapt quickly to menu   changes, daily specials, and evolving preparation techniques as directed by   culinary leadership

Food Preparation &   Quality

• Execute all prep tasks to   recipe specification including butchery, vegetable preparation, sauce   production, marination, and mise en place

• Maintain the highest   standards of food quality and consistency at every stage of preparation and   production

• Inspect all incoming   ingredients for quality, freshness, and specification compliance — flagging   any concerns immediately

• Apply precise knife   skills, cooking techniques, and culinary methods appropriate to an upscale,   fresh-focused menu

• Manage portion control   accurately to support food cost targets and minimize waste throughout all   preparation processes

• Assist with the   development and testing of new menu items and seasonal specials as directed   by the Head Chef

Food Safety &   Kitchen Standards

• Adhere strictly to all   food safety regulations, Health Unit standards, and kitchen policies at all   times — no exceptions

• Maintain HACCP and food   safety logs accurately and completely during every shift

• Monitor and record all   refrigeration temperatures, hot-holding temperatures, and storage conditions   as required

• Label, date, and store   all food products correctly using FIFO (first in, first out) rotation at all   times

• Ensure all personal   hygiene, uniform, and conduct standards are maintained to the level expected   in a professional kitchen

• Hold a valid Food Handler   / Food Safety certification or commit to obtaining one within the timeline   required by management

Kitchen Cleanliness   & Organization

• Keep your station,   equipment, and surrounding work area in a clean, sanitized, and organized   state throughout every shift

• Complete all assigned   opening and closing duties thoroughly, including equipment cleaning, surface   sanitization, and station breakdown

• Assist with the   end-of-shift deep clean of the kitchen, including equipment, floor drains,   and shared surfaces

• Ensure all kitchen   equipment is used safely, stored correctly, and reported to management   immediately if damaged or malfunctioning

• Contribute to a kitchen   environment where cleanliness and organization are maintained as   non-negotiable standards

Team & Kitchen   Culture

• Work collaboratively with   all kitchen staff, supporting colleagues across stations during peak periods   and service rushes

• Approach every shift with   professionalism, focus, and a positive contribution to the energy of the   kitchen team

• Respect and follow the   direction of culinary leadership — while bringing initiative, ideas, and   craft to your own station

• Assist with the   onboarding and support of new kitchen team members as the restaurant grows

• Contribute to a kitchen   culture built on mutual respect, high standards, and a shared passion for   exceptional food

WHAT WE’RE LOOKING FOR

Required

• Minimum 2 years of proven   line cook experience in a professional kitchen environment

• Strong working knowledge   of food preparation techniques, cooking methods, kitchen equipment, and   health and safety standards

• Ability to execute   consistently at pace and under pressure during high-volume service without   sacrificing quality

• Organized, clean, and   methodical approach to station management and mise en place

• Valid Food Handler / Food   Safety certification (Safe Food Handler, SafeCheck, or equivalent) — or   commitment to obtain within the timeline set by management

• Flexible availability   including evenings, weekends, and holidays as required by the restaurant   schedule

• Reliable, punctual, and   professional in both conduct and appearance

Preferred (A Strong   Asset)

• Culinary diploma, Red   Seal certification, or equivalent professional culinary training

• Experience working in an   upscale, fresh-focused, or chef-driven restaurant concept

• Strong understanding of   food costing principles, portion control, and waste minimization

• Experience with seasonal   and locally sourced menu ingredients and preparation

• Ability to mentor and   support junior kitchen staff or kitchen assistants

• Experience working   through a restaurant opening or major concept relaunch

• A genuine passion for   food, creativity, and the craft of cooking — the single most important asset   in our kitchen

Why Join the Opening Team?

Be part of the opening team

This is a     rare opportunity to help build a restaurant from the ground up and put your     stamp on something that will be talked about across Lake Simcoe.

An inspired menu to work with

Fresh,     locally influenced, and designed to excite — this is a kitchen where     creativity is welcomed and culinary craft is taken seriously.

A stunning waterfront setting

Work in one     of Ontario’s most unique dining destinations, steps from the docks of     Lagoon City on the shores of Lake Simcoe.

A team being built with care

New     ownership, new energy, and a genuine commitment to building a kitchen     culture that respects and develops its people.

Competitive seasonal compensation

We     compensate great talent appropriately and recognize performance — with room     to grow as the restaurant establishes itself.

Growth from day one

Join early,     make your mark, and grow with the restaurant — opening team members will     have first consideration for senior roles.

Experienced Restauranteurs

Join a team of experienced restaurateurs who have owned and operated successful establishments for decades and truly understand what it takes to run a great operation. We value our people, foster a professional and supportive environment, and are committed to setting our team up for success. 

Ready to Be Part of Something New?

If you’re a passionate kitchen professional who wants   to be part of building something genuinely exciting on the shores of Lake   Simcoe, we’d love to hear from you. The reveal is coming soon — the team is   being built now.

Send your resume to: hello@grandharbourmarina.ca

We thank all applicants. Only those   selected for an interview will be contacted.