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Added 12 mins ago
A
Executive Assistant, GTM Data & Intelligence
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Toronto, ON
- Full-time
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Added 12 mins ago
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Added 12 mins ago
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Added 27 mins ago
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Certified Nurse Aide
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…to the position. Reports to the Nursing Supervisor or Unit…
Added 27 mins ago
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Certified Nurse Aide
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Certified Nurse Aide
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Added 28 mins ago
Manager, Speciality Pharma Nurse
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Added 28 mins ago
UO
Clinical Research Nurse
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…employee that possesses full job knowledge, qualifications and experience for the position. In the normal course, employees will be hired, transferred or promoted between the minimum and…
Added 28 mins ago
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HR & Finance Assistant
University of British Columbia
Vancouver, BC
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Added 42 mins ago
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Added 43 mins ago
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Registered Nurse - Perm Casual
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Crescent Hotels & Resorts

Executive Chef

Mississauga, ON, Canada

Full-time

Apply About employer

Applications open in a new tab.

Job details

Job type: Full-time
Apply by: Dec 5, 2026
Posting language: English
Posted: Nov 5, 2026

Original job description

Non Union

NOW HIRING: EXECUTIVE CHEF

Four Points by Sheraton Toronto Mississauga | Crescent Hotels & Resorts

Job Summary

Four Points by Sheraton Toronto Mississauga, under the new management of Crescent Hotels & Resorts, is seeking an experienced and dynamic Executive Chef to lead our culinary team and oversee the overall kitchen and restaurant operations.

The Executive Chef will be responsible for delivering exceptional food quality, menu development, kitchen management, restaurant food service coordination, staff leadership, and financial performance. The successful candidate will work closely with hotel management to ensure excellent guest satisfaction, efficient operations, and compliance with hotel standards, food safety regulations, and company policies.

Key Responsibilities

Oversee all kitchen and restaurant food operations, ensuring high standards of food quality, preparation, presentation, and service.
Lead, supervise, train, and develop kitchen staff while fostering a positive, professional, and collaborative working environment.
Coordinate with restaurant management and service staff to ensure smooth daily restaurant operations and an excellent guest dining experience.
Develop menus, daily specials, recipes, and banquet and catering menus.
Manage food purchasing, inventory, portion control, food waste, and food cost budgets.
Monitor food and labour costs, review financial performance, and implement cost-control measures.
Recruit, schedule, coach, and evaluate kitchen personnel in accordance with company policies.
Ensure timely and efficient food preparation and service for restaurant dining, banquets, meetings, and special events.
Maintain compliance with food safety, sanitation, health and safety requirements, and hotel operating standards.
Oversee kitchen cleanliness, equipment maintenance, product storage, and inventory management.
Collaborate with hotel management and other departments to support business objectives and improve operational efficiency.
Monitor guest feedback and take appropriate action to enhance food quality and overall dining satisfaction.
Support Crescent Hotels & Resorts' service standards, operational goals, and commitment to hospitality excellence.
Perform other related duties as assigned by management.

Qualifications And Requirements

Previous experience as an Executive Chef or in a senior culinary leadership role, preferably in a hotel or full-service restaurant.
Culinary education or an equivalent combination of training and experience.
Strong knowledge of kitchen management, restaurant operations, menu planning, and food presentation.
Demonstrated experience in food cost control, labour management, inventory, and purchasing.
Proven ability to lead, motivate, and develop a diverse culinary team.
Excellent communication, organizational, and problem-solving skills.
Knowledge of food safety, sanitation, and applicable health regulations.
Ability to work flexible hours, including evenings, weekends, and holidays, based on operational requirements.
Food Handler Certification as required by applicable regulations.

What We Offer

The opportunity to join a hotel operating under the management of Crescent Hotels & Resorts.
A leadership role overseeing both culinary and restaurant food operations.
An opportunity to contribute to the continued growth and success of the hotel's Food & Beverage department.

Position: Executive Chef

Department: Food & Beverage

Reports To: Food & Beverage Director / Hotel Management

Location: Four Points by Sheraton Toronto Mississauga, Mississauga, Ontario

Employment Type: Full-time

How To Apply

Interested candidates are invited to submit their resume for consideration.

We thank all applicants for their interest. Only candidates selected for an interview will be contacted.

Experience

Required

Apply About employer

More about this job

Responsibilities

Lead kitchen and restaurant food operations, including menu development, food quality, service coordination, staff leadership, and compliance with food safety and hotel standards. Manage purchasing, inventory, food and labour costs, and kitchen operations while working with hotel teams to improve guest satisfaction and operational performance.

Requirements

Requires 2–5 years of experience as an Executive Chef or in a senior culinary leadership role, preferably in a hotel or full-service restaurant, along with culinary education or equivalent training and experience. Candidates should have strong kitchen and restaurant management, cost-control, team leadership, communication, and food safety capabilities, and be available for flexible hours.

Skills

Kitchen Management
Restaurant Operations
Menu Development
Food Presentation
Food Cost Control
Labour Management
Inventory Management
Purchasing
Team Leadership
Staff Training and Development
Food Safety
Sanitation
Scheduling
Cost Control
Guest Satisfaction
Communication

Benefits

Leadership Role
Opportunity to Contribute to the Growth of the Food & Beverage Department

Visa sponsorship

Not detected in the job text

Keywords

Executive Chef
Food & Beverage
Kitchen Operations
Restaurant Operations
Menu Development
Daily Specials
Recipes
Banquet Menus
Catering
Food Purchasing
Inventory Management
Portion Control
Food Waste
Food Cost Budgets
Labour Costs
Cost Control
Staff Recruitment
Scheduling
Food Safety
Sanitation
Health and Safety
Equipment Maintenance
Guest Feedback
Hotel Operations
Food Handler Certification

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