Executive Chef - Full Service Hotel & Multi-Unit Culinary Operations

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.

Range: $60,000 to $70,000 base salary plus benefits and incentives

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

• 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.

Corporate Culture

• Competitive compensation package with flexibility based on experience.
• Performance-based incentive opportunity.
• Comprehensive health and benefits program.
• RRSP matching program.
• Relocation assistance may be available for the successful candidate.
• Join an established hospitality organization with the resources, structure, and support of an experienced corporate culinary leadership team.
• Lead a diverse culinary operation spanning multiple food and beverage outlets, banquet operations, and special events.
• Ongoing collaboration with experienced Executive Chefs across the organization, providing opportunities for mentorship, professional development, and the sharing of best practices.
• Well-equipped culinary facilities designed to support both day-to-day operations and significant event volume.
• Long term career advancement within a successful and growing hospitality organization committed to developing leaders from within.

If you are a people first culinary leader who enjoys developing strong teams, creating memorable guest experiences, and making a meaningful impact on a dynamic, multi-outlet hospitality operation, we would welcome the opportunity to speak with you. Please note: This is a confidential search being conducted on behalf of our client. Additional information regarding the organization, property, and location will be shared with qualified candidates as they progress through the recruitment process.

Contact Sara Brown at 514.255.6969 x4 or submit your resume in confidence below.