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Added 10 mins ago
Server, Ernest's Dining Room
NAIT (Northern Alberta Institute of Technology)
AB · Edmonton, AB
Part-time
Ability to work effectively as part of a front-of-house team and collaboratively with culinary students, instructors, and other staff.
Added 1 hour ago
Private Chef Cook
Mike Wiegele Helicopter Skiing
Devon, AB
Full-time
…private bookings, with secondary responsibility in helping to support cook roles in the Main Lodge…
Added 1 hour ago
Private Chef H/F
Mike Wiegele Helicopter Skiing
Devon, AB
Full-time
…private bookings, with secondary responsibility in helping to support cook roles in the Main Lodge…
Added 1 hour ago
Executive Chef
Marriott International
Toronto, ON
Full-time
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.…
Added 2 hours ago
Family Practitioner/General Practitioner
Health Match BC
Kelowna, BC
Full-time
…collegial environment with low overhead and strong administrative support in one of BC’s most desirable…
Added 2 hours ago
Family Practitioner/General Practitioner
Health Match BC
Kelowna, BC
Full-time
Comprehensive Support: Our clinic provides well-trained staff, an experienced clinic manager, and optional urgent care services with on-site resources.
Added 2 hours ago
food service supervisor
Sarocemas
Langley (District), BC · Langley, BC
Full-time
Supervise and co-ordinate activities of staff who prepare and portion food
Added 3 hours ago
The Tavern Collective - Culinary Supervisor (BOH)
Northland Properties
Calgary, AB
…flavors and fresh, high quality ingredients. Our passion for the culinary arts and hospitality is evident in our menu, but also in our teams. Both our culinary and front of house staff…
Added 5 hours ago
Server
Retirement Concepts
Montreal, QC
$16.6 CAD / hour
Full-time
The Server reports to the Support Services Manager and/or designate and performs all aspects of service in the dining room, resident lounges and room service for residents, guests, and the…
Added 7 hours ago
Sous Chef - Casino Vancouver
Lahal Management LP
Coquitlam, BC
$55,000 to $65,000 CAD / year
Full-time
We offer a comprehensive Total Rewards package designed to support your well‑being, growth, and long‑term success. Team members receive extended health benefits starting immediately upon…
Added 7 hours ago
Junior Sous Chef - Pastry
Fairmont Hotels & Resorts
Fairmont Hot Springs, BC
Full-time
Model, uphold, and reinforce all Fairmont Hotels & Resorts standards related to grooming, hygiene, food safety, and the Culinary Cultural Manual.
Added 7 hours ago
Server
West Coast Seniors Housing Management Limited Partnership
Montreal, QC
$16.6 CAD / hour
Full-time
The Server reports to the Support Services Manager and/or designate and performs all aspects of service in the dining room, resident lounges and room service for residents, guests, and the…
Added 8 hours ago
Food & Beverage Supervisor (Evening) I Full Time | Valhalla Hotel & Conference Centre
Silver Hotel Group
Winnipeg, MB
Full-time
Ensure staff is adhering to all hotel policies, procedures, and systems as per outlined in the departmental standards;
Added 8 hours ago
Social Media & Student Engagement Coordinator
Dexterra Group
Victoria, BC
Part-time
Support revenue growth by leveraging social media and marketing campaigns to promote key products, meal plans, and retail features.
Added 8 hours ago
Staff Cafeteria Attendant
AccorHotel
Banff, AB
Full-time
We are looking for motivated self-starters to come join our team at Fairmont Banff Springs Hotel in our Staff Cafeteria “The Bean”. Develop your skills as you interact daily with colleagues…
Added 8 hours ago
Culinary Operations Coordinator - Full Time Professional
Mohawk Students' Association
ON · Hamilton, Ontario
Full-time
This role goes beyond the kitchen, combining culinary leadership, business operations and student engagement. Responsibilities include recipe costing, purchasing, inventory and invoice…
Added 9 hours ago
Jr. Chef De Partie-WINTER-Full Time
Blue Mountain Resort
The Blue Mountains, ON
Full-time
The purpose of this role is to support the preparation and presentation of food within a specific outlet, following the direction of the Chef de Partie and kitchen leadership. They ensure…
Added 9 hours ago
Junior Sous Chef
Plaza Premium Group
Richmond, BC
Full-time
The Sous Chef supports the Executive Chef in all back‑of‑house culinary activities for the Plaza Premium Lounge station, ensuring that food production, presentation, and service…
Added 9 hours ago
Food & Beverage Supervisor (Evening) I Full Time | Valhalla Hotel & Conference Centre
Silver Hotel Group
Sault Ste. Marie, ON
Full-time
Ensure staff is adhering to all hotel policies, procedures, and systems as per outlined in the departmental standards;
Added 9 hours ago
Food & Beverage Supervisor (Evening) I Full Time | Valhalla Hotel & Conference Centre
Silver Hotel Group
Thunder Bay, ON
Full-time
Ensure staff is adhering to all hotel policies, procedures, and systems as per outlined in the departmental standards;
Added 9 hours ago
Culinary Staff | Culinary Support
The Canadian Brewhouse
Kitchener, ON
Full-time
…back-of-house operations. This collaborative approach ensures mutual support and positions you for seamless advancement when the path to growth presents…
Added 9 hours ago
Culinary Staff | Culinary Support
The Canadian Brewhouse
Kitchener, ON
$17.95 CAD / hour
Full-time
…back-of-house operations. This collaborative approach ensures mutual support and positions you for seamless advancement when the path to growth presents…
Added 10 hours ago
F&B Supervisor
Renaissance Edmonton Airport Hotel
Edmonton, AB
…with our multiple banquet rooms for off-site catering, we're a culinary powerhouse. As a Beverage and Food Supervisor, lead the charge in orchestrating meetings, events, and HALO's 100-seat…
Added 11 hours ago
BOH Management - Sr. Chef
Moxies
Calgary, AB
Full-time
…flavours and fresh, high quality ingredients. Our passion for the culinary arts and hospitality is evident in our menu, but also in our teams. Both our culinary and front of house staff…
Added 11 hours ago
Dishwasher
The Boulevard Club
Toronto, ON
Full-time
Are you dependable, hardworking, and ready to be part of a fast-paced culinary team? Do you take pride in maintaining a clean, organized, and safe working environment while supporting your…

Marriott International

Executive Chef

Toronto, ON, Canada

Pay: Pay Range: $118,000 - $154,000 Annually
Job type: Full-time
Apply by: Oct 30, 2026
Experience: High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
Posting language: English
Posted: Sep 30, 2026

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Applications open in a new tab.

Original job description

Additional Information Sign-On Bonus Opportunity

Job Number 26125520

Job Category Food and Beverage & Culinary

Location 325 Bay Street, Toronto ON M5H 4G3, Canada VIEW ON MAP

Schedule Full Time

Located Remotely? N

Position Type Management

Pay Range: $118,000 - $154,000 Annually

Bonus Eligible: Y

Job Summary

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education And Experience

High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

Leads kitchen management team.
Provides direction for all day-to-day operations.
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensures property policies are administered fairly and consistently.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

Develops and implements guidelines and control procedures for purchasing and receiving areas.
Establishes goals including performance goals, budget goals, team goals, etc.
Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Manages department controllable expenses including food cost, supplies, uniforms and equipment.
Participates in the budgeting process for areas of responsibility.
Knows and implements the brand's safety standards.

Ensuring Culinary Standards And Responsibilities Are Met

Provides direction for menu development.
Monitors the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented, and create decorative food displays.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures employees maintain required food handling and sanitation certifications.
Maintains purchasing, receiving and food storage standards.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Ensures employees are treated fairly and equitably.
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
Administers the performance appraisal process for direct report managers.
Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
Observes service behaviors of employees and provides feedback to individuals and or managers.
Manages employee progressive discipline procedures for areas of responsibility.
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.

Sign-On Bonus

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Notification to Applicants: The St. Regis Toronto takes seriously its obligations under provincial human rights and accessibility legislation (such as the Accessibility for Ontarians with Disabilities Act, 2005, the Accessibility for Manitobans Act, and Nova Scotia Accessibility Act). We are happy to provide accommodations to job applicants needing assistance. If you require an accommodation in relation to this job posting, our online application or an interview, please call 905-366-5227 or email CanadaApplicationAccommodation@marriott.com and a member of our Human Resources team will respond to your request. Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process.

This posting is for an existing vacancy.

Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Apply About employer

More about this job

Responsibilities

Lead daily kitchen operations across the property's food preparation and support areas, ensuring high-quality food, consistent service, and compliance with food safety and sanitation standards. Manage and develop kitchen staff, oversee menus and purchasing, control budgets and expenses, and improve guest and employee satisfaction.

Requirements

Candidates need either a high school diploma or GED and six years of relevant culinary or food-and-beverage experience, or a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field and four years of relevant experience. The role also requires the ability to lead kitchen teams, manage operations and budgets, maintain food safety standards, and deliver excellent guest service.

Skills

Kitchen Operations Management
Culinary Leadership
Menu Development
Food Preparation
Food Quality Control
Food Safety and Sanitation
Purchasing and Receiving
Budgeting
Cost Control
Staff Training and Development
Performance Management
Customer Service
Guest Relations
Problem Solving
Team Leadership
Food Presentation

Benefits

Sign-On Bonus Opportunity

Visa sponsorship

Not detected in the job text

Keywords

Kitchen Operations
Culinary Arts
Food and Beverage
Menu Development
Food Preparation
Food Quality
Food Presentation
Food Handling
Sanitation Standards
Food Safety
Purchasing
Receiving
Food Storage
Budgeting
Expense Control
Performance Goals
Staff Supervision
Staff Training
Coaching and Mentoring
Performance Appraisals
Progressive Discipline
Guest Satisfaction
Customer Service
Banquet Operations
Room Service
Restaurant Operations
Employee Cafeteria
Safety Standards
Problem Solving
Hospitality

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