Executive Chef | Full Service Hotel & Multi Outlet Culinary Operations

Summary

Our client, a respected hospitality organization with multiple successful hospitality operations, is seeking an accomplished Executive Chef to lead the culinary team at one of its established full service hotel properties. This confidential opportunity is ideal for a hands on leader who is passionate about developing people, building strong operational systems, and delivering exceptional guest experiences across multiple food and beverage venues, banquet operations, and special events. This reflects the leadership focused mandate outlined in the role while maintaining the confidentiality of the search.  Reporting to senior property leadership and supported by an experienced corporate culinary team, the Executive Chef will provide both strategic direction and day to day leadership for a large, multi-faceted culinary operation. The successful candidate will inherit an established team and have the opportunity to strengthen leadership, develop future culinary talent, improve operational consistency, and build a culture where accountability, collaboration, and pride in execution define the guest experience.

While there is opportunity to contribute through seasonal features, specialty events, and culinary innovation, the primary focus of this role is leading people, strengthening operations, and creating an environment where the team can consistently perform at a high level. This is an outstanding opportunity for an Executive Chef who enjoys coaching leaders, balancing restaurant and event operations, and making a lasting impact within a well-established hospitality organization. $60,000 to $70,000 base salary.

Responsibilities

Description

• Provide strategic and hands on leadership across multiple restaurant, lounge, banquet, catering, and event dining operations. 
• Inspire, coach, and develop a high performing culinary leadership team while fostering a culture of accountability, collaboration, and continuous improvement. 
• Recruit, mentor, and retain talented culinary professionals while identifying and developing future leaders within the kitchen. 
• Lead and support Sous Chefs and emerging leaders, empowering them to successfully manage their teams and day to day operations. 
• Oversee staffing, scheduling, purchasing, inventory management, labour planning, food cost performance, and departmental budgets. 
• Identify opportunities to strengthen kitchen systems, improve operational efficiency, and enhance consistency across all culinary operations. 
• Partner closely with hotel leadership and corporate culinary teams to support business objectives and deliver exceptional guest experiences. 
• Ensure seamless culinary execution across multiple service areas during conferences, special events, banquets, and high volume operating periods. 
• Contribute to seasonal features, specialty events, and menu enhancements while maintaining operational consistency and brand standards. 
• Maintain the highest standards of food quality, presentation, sanitation, workplace safety, and regulatory compliance. 
• Balance strategic oversight with a visible, hands on leadership presence, providing guidance and support whenever required. 
   

Requirements

Requirements

• Progressive culinary leadership experience as an Executive Chef or senior Executive Sous Chef within a full service hotel, resort, conference centre, casino, or other high volume hospitality environment. 
• Demonstrated success leading and developing culinary teams while creating an engaged, accountable workplace culture. 
• Experience overseeing multiple food and beverage outlets along with banquet, catering, or event operations. 
• Strong financial acumen with experience managing food costs, labour planning, purchasing, inventory control, and departmental budgets. 
• Proven ability to improve operational systems, strengthen team performance, and consistently deliver exceptional guest experiences. 
• A collaborative, people first leadership style with exceptional communication, coaching, and relationship building skills. 
• Strong organizational skills with the ability to balance daily operations with long term planning and continuous improvement. 
• Comfortable working with hospitality technology, inventory management systems, and Microsoft Office. 
• Formal culinary education and Food Safe Certification or equivalent are considered assets.