Executive Chef
$85,000–$95,000 year
On-siteOntario, Canada or Us, Île-de-France, France
Job Summary
Plan, organize, and direct food preparation across all outlets including restaurants, bars, banquets, and in-room dining. Develop seasonal menus, supervise kitchen staff, and conduct regular tastings to ensure quality and consistency. Manage kitchen budgets, monitor food and labor costs, and collaborate with purchasing for competitive sourcing. Recruit, train, and evaluate personnel while enforcing food safety regulations, HACCP documentation, and sanitation standards. Partner with front-of-house teams and attend department meetings to align culinary strategy with overall hotel goals. Requires standing for long periods in a fast-paced environment with flexible hours including nights, weekends, and holidays.
Required Qualifications
- Minimum of 5–7 years of progressive culinary experience
- At least 3 years in an executive or head chef role in a hotel or high-volume operation
- Food Safety Certification required (e.g., ServSafe)
- Must be able to work flexible hours including early mornings, nights, weekends, and holidays
- Requires standing for long periods
- Lifting up to 50 lbs
- Working in hot or humid environments
Desired Qualifications
- Degree or diploma in Culinary Arts, Hospitality, or related field preferred
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