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Added 14 mins ago
SC
Senior Corporate Counsel
Solace Corporation
Ottawa, ON
- Full-time
Maintain minute books, registers and statutory records. Oversee annual filings, director and officer appointments and changes to corporate structure.
Added 14 mins ago
CH
Regional Director, West
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- Full-time
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Finance Business Partner (12-Month Contract)
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Montreal, QC
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Added 29 mins ago
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- Full-time
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Added 29 mins ago
ST
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Responsable d’équipe, Souscription et Données /
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TI
Performance Marketing Specialist
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Toronto, ON
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Added 44 mins ago
YS
Registered Nurse, Youth Justice Services
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Ottawa, ON
- Full-time
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Added 44 mins ago
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Toronto, ON
- $130,000 to $180,000 CAD / year
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As our first in-house technology leader, the IT Director (Digital Operations) is a hands-on role. You will be the bridge between our people and our managed IT services partner: you'll turn…
Added 44 mins ago
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Legal Counsel
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- Full-time
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Senior Treasury specialist
C.A.T. North America Inc.
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Added 59 mins ago
Catering Manager - February 2027
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BC · West Vancouver, BC
…beyond. This position will report to the Food and Beverage Director to maintain all member service…
Added 59 mins ago
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Manager Medical Imaging Humboldt and Area
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Humboldt, SK
- Full-time
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Added 1 hour ago
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Lighting & Compositing Lead
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Vancouver, BC
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Added 1 hour ago
M
Director, Trust & Anti-Fraud // Directeur, Confiance et Anti-fraude
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Toronto, ON · Montreal, QC
- Full-time
Added 1 hour ago
BU
Student Affairs Case Coordinator
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Horseshoe Bay Resort

Executive Chef

Mississauga, ON, Canada

Full-time

Apply About employer

Applications open in a new tab.

Job details

Job type: Full-time
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.

Apply About employer

More about this job

Responsibilities

The Executive Chef will lead the culinary team and oversee all kitchen and restaurant operations to ensure high standards of food quality and service. They are responsible for menu development, financial performance, staff management, and maintaining compliance with food safety regulations.

Requirements

Candidates must have previous experience in a senior culinary leadership role, preferably within a hotel or full-service restaurant environment. A culinary education or equivalent combination of training and experience is required, along with a valid Food Handler Certification.

Skills

Kitchen management
Menu development
Staff leadership
Food cost control
Inventory management
Food safety
Sanitation
Budgeting
Team training
Purchasing
Culinary operations
Problem-solving
Communication
Organizational skills
Banquet management

Visa sponsorship

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Keywords

Executive Chef
Culinary
Kitchen Management
Menu Planning
Food Cost Control
Inventory Management
Food Safety
Sanitation
Hospitality
Banquet Operations
Staff Supervision
Budgeting
Purchasing
Food Preparation
Quality Assurance
Leadership
Hotel Operations
Food & Beverage
Catering
Health and Safety

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