Executive Chef

Easton's Group of Hotels; Greater Toronto Area; On-site; CAD 70,000 - 100,000; Full time

Job summary

A leading hospitality group is seeking an Executive Chef to oversee kitchen operations, manage staff, and ensure high-quality food service. The ideal candidate will have a culinary degree and significant experience in a supervisory role, with strong communication and organizational skills. This full-time position requires a commitment to excellence in a dynamic environment.

Qualifications

• 5 years of experience as a chef, with at least 1 year in a supervisory role.

Responsibilities

• Manage kitchen operations and staff assignments.
• Ensure menu items meet quality standards.
• Monitor budget and expenses.

Skills

Communication

Problem-solving

Organizational skills

Education

Degree in Culinary Arts

Job description

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Job Overview

Manage the operation of the kitchen(s) including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Adhere to federal, provincial, and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Duties And Responsibilities

• Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff.
• Recommend disciplinary or other staffing/human resources-related actions by company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Ensure that all menu items are prepared and presented according to established recipes and standards.
• Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitors and industry trends.
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
• Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) minimize waste.
• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned regularly. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and by sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.
• Participate in the preparation of the hotel’s annual budget and the setting of departmental goals. Monitor expenses to keep within budgeted guidelines and assist the food and beverage director in developing the annual operating budget.
• Schedule employees at proper staffing levels; watch labour costs daily to ensure efficiency in scheduling.
• Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering, and banquet staff with banquets, parties, and other special events.
• Interact with outside contacts: guests, vendors, health department, regulatory agencies, and community groups, ensuring their satisfaction and compliance.
• May serve as Manager on Duty or perform other duties as assigned.

Accountability

Supervises a large number of kitchen employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities. May oversee subordinate managers and/or supervisors and professional culinary staff.

Qualifications And Requirements

Completion of a degree or certificate in culinary arts and five years of experience as a chef, with at least one year in a supervisory capacity, or equivalent. Must meet physical requirements such as lifting up to 50 pounds, standing for extended periods, and handling food and utensils.

Other Requirements

• Strong communication skills for interacting with guests and staff.
• Proficiency in reading, writing, and basic math for paperwork, inventory, and budgeting.
• Problem-solving and organizational skills.
• Possession of alcohol awareness certification, food service permit, or health/food handler card as required.
• Availability to work nights, weekends, and holidays.

Additional Information

• Seniority level: Director
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Hospitality