Executive Chef

Le Méridien Toronto Pinnacle Hotel; Toronto; On-site; CAD 75,000 - 95,000; Full time

Job summary

A luxury hotel in Downtown Toronto is seeking an ambitious Executive Chef to lead their culinary team. You will be responsible for menu development, kitchen operations, and team leadership, shaping a new dining concept. The ideal candidate has over 5 years of executive experience and a passion for memorable guest experiences. Competitive salary and performance-based incentives offered.

Benefits

Competitive salary

Creative freedom

Supportive ownership

Qualifications

• Minimum of 5 years of experience in an executive role in upscale casual or fine dining kitchen.
• Proven ability to manage costs, inventory, and kitchen budgets.
• Experience in opening a successful restaurant.

Responsibilities

• Help design restaurant concept and develop initial menus.
• Hire, train, and lead the back-of-house team.
• Oversee inventory, cost control, and vendor relationships.

Skills

Leadership

Communication

Team Building

Cost Management

Culinary Creativity

Education

Certification in Culinary Training

Degree in Culinary Arts

Job description

Overview

Now Hiring: Executive Chef for Exciting New Hotel Opening early 2026

Savour Life's Journey with a career at Le Meridien Toronto Pinnacle Hotel

Like our guests, Le Meridien Toronto Pinnacle associates are chic explorers, sophisticated innovators and imaginative problem solvers. Savour the journey and unlock new professional horizons as part of an inclusive collaborative team.

Position

Position: Executive Chef

Location: Downtown Toronto as part of the soon to open Le Meridien Toronto Pinnacle Hotel.

Employment Type: Full Time

Start Date: – tbd

We\'re searching for an ambitious, creative, and experienced Executive Chef to lead the culinary team at the soon-to-open Le Méridien Toronto Pinnacle Hotel. This is a rare opportunity to bring your culinary vision to life, from crafting an opening menu that sets the tone for an exceptional dining experience, to shaping the identity of our new restaurant in the heart of downtown Toronto.

The Role

As Executive Chef, you\'ll be the driving force behind our culinary identity, with full ownership of menu development, kitchen operations, and team leadership. You will oversee all culinary offerings, including the restaurant, Lobby Lounge, and banquet menus, while defining the food and beverage concept and setting operational standards for a brand-new luxury hotel. From sourcing top-quality ingredients to crafting unforgettable dishes, your expertise will shape every aspect of our food program. You\'ll also bring to life Le Méridien\'s signature offerings, including seasonal programming such as Avec Amour, Au Soleil, and La Fête, creating immersive dining experiences that reflect the brand\'s sophisticated, globally inspired style.

Responsibilities

• Help design our restaurant concept and develop initial menus.
• Hire, train, and lead the back-of-house team.
• Lead the kitchen management team and provide direction for all day-to-day operations.
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Participate in the budgeting process for areas of responsibility.
• Oversee and manage food and labor costs and controls, including menu costing and productivity controls.
• Establish kitchen protocols and opening procedures.
• Maintain high standards for food quality, presentation, and consistency.
• Oversee inventory, cost control, and vendor relationships.
• Ensure all food safety and sanitation guidelines are strictly followed.
• Collaborate with ownership and front-of-house leadership on concept execution.
• Maintain purchasing, receiving, and food storage standards.
• Provide and support service behaviors that go above and beyond for customer satisfaction and retention.
• Display leadership in guest hospitality, exemplify excellent customer service, and create a positive atmosphere for guest relations.
• Consistently demonstrate exceptional leadership by fostering a positive work environment, counseling team members as appropriate, and taking a resolute and professional approach to team management.

Qualifications

• Certification in culinary training, a degree in Culinary Arts or apprenticeship, Red Seal, and Journeyman certification.
• Minimum of 5 years of experience in an executive role in an upscale casual or fine dining kitchen.
• Strong leadership, communication, and team-building skills.
• Proven ability to manage costs, inventory, and kitchen budgets.
• Passion for hospitality and creating memorable guest experiences.
• Ability to thrive in a fast-paced, dynamic environment.
• Experience in opening a successful restaurant.
• Culinary degree preferred but not required.
• Experience in Italian, French, or Western Mediterranean cuisine is an asset.

What We Offer

• Competitive salary plus performance-based incentives.
• Creative freedom to help shape a new culinary concept.
• Supportive ownership with a strong commitment to quality and culture.
• Opportunity to build and grow your own team.

Job Type: Full-time

Benefits:

• Dental care
• Extended health care
• Paid time off
• Vision care

Work Location: In person