Executive Chef

Join the team at DoubleTree by Hilton Pointe-Claire Montreal Airport West, a full-service hotel proudly managed by Easton’s Group of Hotels. At Easton’s, we are committed to fostering an inclusive workplace where every individual feels valued, respected, and empowered

to contribute. We believe that inclusion strengthens our teams, drives innovation, and enables us to achieve our vision while creating

opportunities for everyone to thrive.

We are currently seeking an experienced and dynamic Executive Chef to lead our culinary team on a 6 month contract. The ideal candidate will be a hands-on culinary leader with strong leadership skills and experience managing a high-volume hotel kitchen.

JOB OVERVIEW

Manage the operation of the kitchen(s) including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Adhere to federal, provincial, and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

DUTIES AND RESPONSIBILITIES

• Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff.
• Recommend disciplinary or other staffing/human resources-related actions by company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Ensure that all menu items are prepared and presented according to established recipes and standards.
• Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitors and industry trends.
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
• Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) minimize waste
• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned regularly. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and by sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.
• Participate in the preparation of the hotel’s annual budget and the setting of departmental goals.

Monitors expenses to keep within budgeted guidelines and assist the food and beverage director in developing the annual operating budget.

• Schedules employees at proper staffing levels; watches labour costs daily to ensure efficiency in scheduling.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering and banquet staff with banquets, parties and other special events.
• Interact with outside contacts:
  • Guests – to ensure their total satisfaction
  • Vendors – to order supplies and equipment
  • Health Department and other regulatory agencies – regarding safety matters and kitchen inspections
  • Other contacts as needed (professional organizations, community groups, local media)
• May serve as Manager on Duty or perform other duties as assigned.

ACCOUNTABILITY:

Supervises a large number of kitchen employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with the capacity to cater to more than 500 people. May oversee subordinate managers and/or supervisors and professional culinary staff.

QUALIFICATIONS AND REQUIREMENTS

Completion of a degree or certificate in culinary arts and five years of experience as a chef, with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience.

This job requires the ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Remain stationary for extended periods
• Moving about the kitchen
• Handling food, objects, products and utensils
• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem-solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by a local or provincial government agency.
• May be required to work nights, weekends, and/or holidays.