Culinary Director

Easton's Group of Hotels Inc.; Pointe-Claire; Hybrid; CAD 140,000 - 180,000; Full time

Job summary

Easton's Group of Hotels Inc. is seeking a Culinary Director to lead all culinary operations across our hotel properties. You will set menu strategy, elevate dining quality, and drive guest satisfaction while controlling costs and ensuring safety and compliance.

The role requires building strong kitchen leadership and partnering with procurement and operations to optimize profitability. The successful candidate will bring multi-unit management experience, food safety mastery, and a proven track

Qualifications

• Proven experience as an Executive Chef or Culinary Director in a multi-unit hospitality environment.
• Strong knowledge of food safety regulations and best practices in food service management.
• Demonstrated expertise in food cost control, labor cost management, and budgeting.
• Experience in restaurant management with a track record of leading successful culinary teams.
• Formal culinary education or equivalent professional certification.

Responsibilities

• Develop and implement creative and profitable menu plans that meet diverse customer preferences and dietary requirements.
• Oversee daily kitchen operations, ensuring adherence to food safety standards and quality control.
• Manage food and labor costs through effective budgeting, forecasting, and cost control measures.
• Lead, train, and motivate culinary teams to achieve high performance and maintain a positive work environment.
• Collaborate with procurement and supply chain teams to source quality ingredients at competitive prices.
• Monitor and analyze restaurant performance metrics to identify opportunities for operational improvements.
• Ensure compliance with all health, safety, and sanitation regulations across all food service locations.
• Work closely with senior management to align culinary strategies with overall business goals.

Skills

Executive Chef experience

Food safety knowledge

Food cost control

Labor cost management

Budgeting

Restaurant management

Team leadership

Education

Formal culinary education or equivalent professional certification

Job description

2 days ago Requisition ID: 4658

About the Role:

The Culinary Director will lead and oversee all culinary operations within our hotel, ensuring exceptional food quality and service standards. This role is pivotal in developing innovative menu plans that align with current food trends while maintaining cost efficiency and operational excellence. The Culinary Director will manage and mentor kitchen teams, fostering a culture of safety, creativity, and continuous improvement. They will be responsible for controlling food and labor costs, ensuring compliance with food safety regulations, and optimizing overall restaurant management practices. Ultimately, this position aims to elevate the guest dining experience, drive profitability, and uphold the brand's reputation for culinary excellence.

Minimum Qualifications:

• Proven experience as an Executive Chef or Culinary Director in a multi-unit hospitality environment.
• Strong knowledge of food safety regulations and best practices in food service management.
• Demonstrated expertise in food cost control, labor cost management, and budgeting.
• Experience in restaurant management with a track record of leading successful culinary teams.
• Formal culinary education or equivalent professional certification.

Preferred Qualifications:

• Experience working within the Canadian hospitality and tourism industry.
• Advanced certifications in food safety or culinary arts.
• Familiarity with sustainable sourcing and environmentally responsible kitchen practices.
• Proficiency in culinary software and inventory management systems.
• Multilingual abilities to support diverse team and customer interactions.

Responsibilities:

• Develop and implement creative and profitable menu plans that meet diverse customer preferences and dietary requirements.
• Oversee daily kitchen operations, ensuring adherence to food safety standards and quality control.
• Manage food and labor costs through effective budgeting, forecasting, and cost control measures.
• Lead, train, and motivate culinary teams to achieve high performance and maintain a positive work environment.
• Collaborate with procurement and supply chain teams to source quality ingredients at competitive prices.
• Monitor and analyze restaurant performance metrics to identify opportunities for operational improvements.
• Ensure compliance with all health, safety, and sanitation regulations across all food service locations.
• Work closely with senior management to align culinary strategies with overall business goals.

Skills:

The Culinary Director will utilize executive chef skills daily to design menus that balance creativity with operational feasibility. Expertise in food cost and labor cost control will be essential to maintain profitability while delivering high-quality food service. Strong restaurant and food service management skills will enable effective leadership of kitchen staff and coordination with front-of-house teams. Knowledge of food safety ensures compliance with health regulations, safeguarding guest well-being and brand integrity. Preferred skills such as familiarity with culinary software and sustainable practices will enhance efficiency and support the company's commitment to responsible hospitality.