Executive Chef

We are looking for a Executive Chef to join our team!

If you are passionate about creating exceptional dining experiences, thrive in fast-paced kitchens, and have a flair for innovation and leadership—this is the perfect opportunity for you!

Achieving Excellence

As Executive Chef, you are responsible for the overall success of daily kitchen operations, leading the team while actively showcasing your culinary skills. This role focuses on enhancing guest and employee satisfaction, optimizing financial performance, and maintaining high standards of quality and sanitation. You oversee all food preparation areas; including banquets, room service, restaurants, bar/lounge, employee cafeteria, as well as support areas.  Accountable for developing and guiding kitchen employees.

Key Focuses

Leading Kitchen Operations

• Leads the kitchen management team by overseeing daily operations, staffing, and food preparation, stepping in or assigning replacements when necessary.
• Provides clear direction, sets performance standards, and monitors staff performance to ensure high-quality service and operational efficiency.
• Fosters a positive team culture by promoting mutual trust, open communication, and collaboration, while encouraging employee feedback and addressing concerns.
• Serves as a role model, demonstrating professionalism, integrity, and sound business decision-making.
• Ensures consistent application of property policies and maintains open, supportive relationships with employees.
• Trains and mentors’ employees, including demonstrating new cooking techniques and the use of equipment.
• Communicates and enforces safety procedures by explaining codes, ensuring employee understanding, monitoring compliance, and implementing brand safety standards.
• Manages departmental expenses such as food costs, supplies, uniforms, and equipment, while actively participating in the budgeting process.
• Oversees menu development, food presentation, and the preparation of high-quality dishes, ensuring superior taste, appearance, and creativity.
• Monitors food quality, handling, and storage to maintain compliance with safety and sanitation standards, including proper temperatures and certifications.
• Manages purchasing, receiving, and storage practices to support consistent food quality and operational efficiency.
• Leads by example in delivering exceptional guest service, creating a welcoming atmosphere and ensuring daily operations meet customer expectations.
• Supports and coaches employees to understand guest needs, empowering them to provide outstanding service through clear guidelines and ongoing training.
• Engages with guests to gather feedback, addresses complaints promptly, and uses guest satisfaction data to drive continuous service improvements.
• Supports employee development through coaching, mentoring, training on culinary skills, and providing performance feedback.
• Oversees fair and equitable treatment of all employees, including managing performance, annual reviews and compliance with SOPs.
• Collaborates with Banquet and Outlets teams to enhance staff knowledge of food and menu composition.

Lives the Core Values

• Understands that their people are their customers and does not fail to keep promises. Personal communication, interactions, and behaviour support all five of the organization's core values.
• Deliverables are executed in a manner that requires little or no follow-up in terms of scope, timeliness and quality.

Experience/Passions/Education

• Dynamic, enthusiastic individual who thrives under pressure and is able to perform multiple functions.
• Skilled leader who understands how to motivate and drive positive team culture.
• Passionate about delivering great food-related experiences.
• Must be highly Health and Safety conscious and dedicated to maintaining a safe work environment.
• Well-rounded, demonstrated ability in different types of establishments.
• Self-starter – always pushing to make the business better.
• Red Seal or similar diploma form an accredited culinary program an asset.
• 3 year’s experience in the culinary in hotel environment.
• Minimum 2 years of banquet or catering food service experience required, demonstrating the ability to execute high-volume events, manage timing and service flow, and support seamless event delivery.
• Valid Foodsafe certificate or advanced (Level 2) Food Safety certification is required.

#P