Job Description
Hotel Executive Chef
We are seeking an Executive Chef with culinary management expertise in large-scale, high-volume hotel operations to manage kitchen staff and operations for both banquet and restaurant services. With over 400 rooms, expansive restaurant and bar spaces, and over 20,000 square feet of banquet space, we’re located just minutes from Pearson Airport.
Join one of Canada’s leading multicultural hospitality companies and take your talent to the next level. With 19 hotels owned and managed by Easton’s Group of Hotels—and 6 more in development—your passion, collaboration, and voice will be a valuable addition to our growing team. We’re proud to offer exceptional benefits, perks, and growth opportunities to all employees. If you’re passionate about service, results-driven, and value recognition, we want to hear from you.
Requirements
Minimum 3 years of experience as a Sous Chef in a hotel.
Culinary management training.
Strong leadership, time management, communication, and budgeting skills.
Flexible availability, including nights, weekends, and holidays.
Food Handler’s Certification (SMART Serve certification is a plus).
Responsibilities
Oversee kitchen operations, ensuring food quality, preparation, and inventory management meet hotel standards. Adhere to health, safety, and brand regulations.
Manage daily kitchen operations, assign tasks, and enforce policies.
Ensure staff are properly trained and equipped to do their jobs.
Develop and maintain menu designs and concepts for all outlets and events.
Maintain accurate costing and documentation for all dishes.
Set inventory procedures and ensure proper storage and replenishment of supplies to minimize waste.
Ensure kitchen equipment and areas are clean, operational, and meet sanitation standards. Notify Engineering of needed repairs.
Assist in preparing the hotel’s annual budget and monitoring expenses to stay within guidelines.
Schedule staff efficiently and monitor labor costs.
Coordinate with departments like Sales, Catering, and Banquets to ensure smooth operations for special events.
Benefits
Requirements
Minimum 3 years of experience as a Sous Chef in a hotel.
Culinary management training.
Strong leadership, time management, communication, and budgeting skills.
Flexible availability, including nights, weekends, and holidays.
Food Handler’s Certification (SMART Serve certification is a plus).
Responsibilities
Oversee kitchen operations, ensuring food quality, preparation, and inventory management meet hotel standards. Adhere to health, safety, and brand regulations.
Manage daily kitchen operations, assign tasks, and enforce policies.
Ensure staff are properly trained and equipped to do their jobs.
Develop and maintain menu designs and concepts for all outlets and events.
Maintain accurate costing and documentation for all dishes.
Set inventory procedures and ensure proper storage and replenishment of supplies to minimize waste.
Ensure kitchen equipment and areas are clean, operational, and meet sanitation standards. Notify Engineering of needed repairs.
Assist in preparing the hotel’s annual budget and monitoring expenses to stay within guidelines.
Schedule staff efficiently and monitor labor costs.
Coordinate with departments like Sales, Catering, and Banquets to ensure smooth operations for special events.
Benefits
Compensation 100-120K
Health Benefits
Wellness Days
On-Site Parking
Onsite Gym/Pool
RRSP / Deferred Profit-Sharing Plan
Career Development
Hotel Discounts
Wellness Days
On-Site Parking
Onsite Gym/Pool
RRSP / Deferred Profit-Sharing Plan
Career Development
Hotel Discounts
If you are looking to grow your culinary career, apply now. Send resume to scott@geckohospitality.com