Job Summary
We are looking for an Executive Chef to lead the culinary team at the Crowne Plaza Fredericton, overseeing Maxwell’s Steak & Seafood, the Joyce Pub and a busy banquet and catering operation.
Maxwell's Steak & Seafood is known for its premium steaks, fresh seafood, and upscale dining experience, while The Joyce Pub is a popular destination for locals and hotel guests alike, offering elevated pub fare and local craft beers.
In addition to the restaurants, you will oversee a banquet and catering operation, delivering exceptional culinary experiences for weddings, conferences, corporate events, and social functions. With over 10,000 square feet of event space, the opportunities to highlight creativity and leadership are endless.
You will also be working in a recently renovated, state-of-the-art kitchen, designed to support efficiency, innovation, and culinary excellence.
If you are a passionate culinary leader who thrives in a fast-paced, multi-outlet environment and is ready to make your mark at one of Fredericton's premier hotels, we would love to hear from you.
Key Responsibilities
- Lead all kitchen operations, including Maxwell's Restaurant, Joyce Pub, banquet services, and catering.
- Develop innovative seasonal menus while maintaining consistent food quality and presentation.
- Recruit, train, mentor, and evaluate chefs, cooks, and kitchen staff.
- Manage food, labour, and operating costs to achieve budget goals.
- Maintain inventory, purchasing, and supplier relationships.
- Ensure compliance with food safety, sanitation, and health regulations.
- Collaborate with the Food & Beverage and Sales teams to design menus for weddings, conferences, and special events.
- Monitor guest feedback and implement continuous improvements.
- Maintain high standards of cleanliness, organization, and workplace safety.
- Support sustainability initiatives and minimize food waste.
Qualifications
- Diploma or degree in Culinary Arts or equivalent professional experience.
- Red Seal Chef certification preferred.
- 5–10 years of progressive culinary leadership experience in hotels or high-volume restaurants.
- Strong leadership, communication, and organizational skills.
- Experience with menu development, budgeting, cost control, and inventory management.
- Leadership and team development
- Banquet and event catering
- Budgeting and cost control
- Inventory management
Pay: $80,000.00-$85,000.00 per year
Benefits:
- Company events
- Dental care
- Disability insurance
- Discounted or free food
- Employee assistance program
- Extended health care
- Life insurance
- On-site gym
- On-site parking
- Vision care
Work Location: In person
