Join Our Team
Come and join our energetic team. We offer exceptional benefits, training, and perks that provide the basis for a rewarding and fulfilling work experience.
We are an equal opportunity employer and would love for you to join our team.
Hotel Overview
Our hotel offers the best of both worlds – a welcoming oasis of calm amid the urban landscape. With 400 guest rooms, 30,000 square feet of meeting space, two restaurants, a lounge, and extensive banquet facilities in North Toronto, we are uniquely positioned to host a broad range of corporate, government, and leisure groups.
Position Summary
The Executive Chef is responsible for the overall leadership, management, and success of all culinary operations, including restaurants, banquets, stewarding, receiving, and kitchen administration. The Executive Chef will provide strategic direction, maintain exceptional food quality standards, oversee labour and food cost controls, and ensure compliance with health, safety, and sanitation requirements. This role requires extensive experience leading teams in a unionized environment.
QualificationsEducation and Experience
- Culinary School degree, Culinary Red Seal, or equivalent combination of education and experience.
- Minimum 10 years of progressive culinary leadership experience, including senior management responsibilities.
- Minimum 5 years of experience as an Executive Chef, Executive Sous Chef, or comparable leadership role.
- Extensive banquet and restaurant management experience.
- Proven experience working in a unionized environment is required.
- Experience managing collective agreement provisions, scheduling, discipline, grievance procedures, and labour relations.
- WHMIS Certification.
- Level 2 Food Handler Certification.
Certifications
- Food Handler Certification as required by local or provincial regulations.
- Alcohol Awareness Certification where required.
Working Conditions
- Must be available to work days, evenings, weekends, and holidays as required.
- Must be able to work in a fast-paced, high-pressure environment.
- May be required to work overtime.
- Will be exposed to commercial kitchen equipment, cleaning products, and chemicals.
Skills and Competencies
- Strong leadership and team development skills.
- Excellent communication and interpersonal skills.
- Strong knowledge of culinary techniques, menu development, food presentation, and food costing.
- Ability to manage labour budgets and operational expenses.
- Comprehensive knowledge of food safety and sanitation standards.
- Strong problem-solving and decision-making abilities.
- Experience managing large banquet operations and multiple food outlets.
- Ability to work independently and under pressure while maintaining high standards.
Physical Demands and Activities
A significant portion of time will be spent:
- Planning and directing culinary operations.
- Organizing and supervising the work of others.
- Reviewing banquet event orders and menu requirements.
- Managing budgets, purchasing, inventory, and staffing levels.
- Training, coaching, mentoring, and evaluating employees.
- Communicating effectively with staff, guests, and management.
Duties and ResponsibilitiesCulinary Leadership
- Direct and oversee all kitchen, banquet, stewarding, and receiving operations.
- Ensure consistent delivery of high-quality food products and guest experiences.
- Develop menus, recipes, and food presentations that support business objectives.
- Ensure compliance with all food safety, sanitation, and health regulations.
- Establish and maintain quality standards throughout all culinary operations.
- Monitor and control food, labour, and operating costs.
Kitchen Operations
- Manage daily kitchen operations and staffing requirements.
- Forecast production needs and coordinate purchasing activities.
- Oversee food preparation, cooking, presentation, and service.
- Maintain inventory control and receiving standards.
- Ensure proper handling, storage, and temperature control of all food products.
- Monitor equipment maintenance and report deficiencies.
Leadership and Union Relations
- Lead, mentor, and develop culinary, stewarding, and receiving teams.
- Foster a respectful, collaborative, and productive work environment.
- Ensure compliance with collective agreement provisions and workplace policies.
- Work effectively within a unionized environment, including participation in labour-management discussions, grievance resolution, scheduling practices, and employee relations matters.
- Conduct performance reviews and provide coaching and development opportunities.
- Promote employee engagement and accountability.
Guest Service Excellence
- Maintain exceptional guest satisfaction through quality food and service.
- Respond to guest concerns and complaints in a professional manner.
- Collaborate with other departments to ensure successful execution of events and daily operations.
Financial Management
- Develop and manage departmental budgets.
- Monitor food and labour costs to achieve financial targets.
- Implement cost-control measures without compromising quality.
- Analyze operational performance and identify opportunities for improvement.
Human Resources
- Participate in recruitment, selection, onboarding, and training.
- Ensure employees receive required safety and operational training.
- Support performance management, corrective action, and employee development initiatives.
- Work closely with Human Resources on employee relations matters.
Additional Responsibilities
- Attend and participate in management meetings.
- Provide reports and operational updates as required.
- Perform other duties assigned by senior management.
Additional Requirements
- Participate in all training programs provided by the hotel.
- Follow all hotel policies, procedures, and standards.
- Maintain familiarity with hotel facilities and services.
Accessibility
The Hotel recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005 (AODA), and, upon request, will provide accommodation throughout the recruitment process up to the point of undue hardship.
Job Type: Full-time
Pay: $90,000.00-$110,000.00 per year
Experience:
- Culinary: 5 years (preferred)
- Hotel: 5 years (preferred)
Work Location: In person
