Rothesay Netherwood School has forged a stellar reputation by offering a small boarding school experience coupled with world-recognized programs. We challenge our 272 students to develop the character, courage, creativity, and passion for learning to become leaders for a lifetime. Located on a beautiful 200 acres in Rothesay, New Brunswick, our campus reflects the enduring elements of our heritage and our forward-looking perspective on education. Our faculty is innovative in the way that it develops and adopts best practices and our parents, alumni, and friends are enthusiastic supporters of our mission. We are an International Baccalaureate (IB) World School, an Outward Bound School, and a member of Round Square. Our graduates attend the finest universities in the country and beyond.

Most faculty members at RNS have the opportunity to live on campus. In addition to teaching, faculty are also involved in coaching athletics and supervision of residential and co-curricular programs such as musicals, plays, Outward Bound adventures, Round Square exchanges, the Duke of Edinburgh Award, and many other activities.
If you are interested in working at RNS, please send a cover letter and resume to the address below or send an email to
Paul McLellan
Head of School
Rothesay Netherwood School
40 College Hill Road
Rothesay, NB
E2E 5H1

Current Opportunities

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  • Head Chef – Full Time

    Brown's Dining Solutions at Rothesay Netherwood School

    Position Details: 

    Brown’s location at Rothesay Netherwood School is a comprehensive dining service provider, with creative solutions to all facets of food service. We are a Canadian leader in the industry with a successful track record in business, education, and recreational dining services. We also cater and plan special events for any size or occasion. Whether breakfast, lunch or dinner, our menus focus on fresh, healthy, and fun menu options that fuel up our customers and get them on the right track for a great day! Learn more about Brown’s Fine Food Services Inc. at

    Reporting to the Operations Manager, the Chef will use their culinary expertise to support the overall operation of the dining services. Responsibilities will include, but are not limited to:

    • Preparation and management of all meal and catering services
    • Menu planning, portion control and production of creative, fresh food selections
    • Managing departmental purchases, ordering, receiving, storage and operational budgeting
    • Promoting a positive team culture within the food service department
    • Ensuring dining staff comply with all policies, procedures, health and safety guidelines and food safety work practices


    • Completion of a recognized culinary program
    • Cook Red Seal certification considered an asset
    • Food safety training
    • 3- 5 years of recent chef experience
    • Strong leadership skills and proven ability to supervise and effectively lead a team
    • Professional, reliable and able to maintain high working standards