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Added 29 mins ago
CM
Mammography Technologist - Repost
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Our shared vision of leading the way in cancer controldrives every member of our team. CancerCare Manitoba is the perfect place to thrive if you're seeking a fulfilling career in an…
Added 29 mins ago
HT
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Added 2 hours ago
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HT
Director, Finance (CSM)
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Added 6 hours ago
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M.L.T. Charge - Quality
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Marriott International

Executive Chef

Quebec, QC, Canada

Full-time

Apply About employer

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Job details

Job type: Full-time
Apply by: Dec 1, 2026
Experience: High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
Posting language: English
Posted: Nov 1, 2026

Original job description

Additional InformationCours de cuisine obligatoireExperience en gestionAvantages sociaux (assurance , fond de pension, rabais des employés)
Job Number26120090
Job CategoryFood and Beverage & Culinary
Location690 Boul Rene Levesque Est, Quebec City QC G1R 5A8, CanadaVIEW ON MAP
ScheduleFull Time
Located Remotely?N
Position Type Management
Pay Range: $85,000-$111,000 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.

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: Delta Hotels Quebec takes seriously its obligations under the applicable provincial legislation and will 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.

Delta Hotels provide a seamless travel experience that has been thoughtfully designed with the essential needs of the modern frequent traveler in mind. We flawlessly deliver the key essentials guests need and we work hard to eliminate everything they don’t. At Delta Hotels by Marriott, we are always warm, wise and in control so our guests can focus on what’s most important. With a strong presence in Canada, the United Kingdom, and the United States, Delta Hotels by Marriott is rapidly expanding across markets all around the world. If you enjoy delivering purposeful service and focusing on the details that matter, we invite you to explore jobs at Delta Hotels by Marriott. In joining Delta Hotels, 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.

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More about this job

Responsibilities

Lead daily kitchen operations across food preparation and support areas, ensuring high-quality food, consistent service, food safety, and sanitation standards. Manage and develop kitchen staff, oversee menu direction and purchasing, control expenses and budgets, and address guest feedback and concerns.

Requirements

Requires either a high school diploma or GED with 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 with four years of relevant experience. The posting also specifies that culinary courses are mandatory and that management experience is required.

Skills

Kitchen Operations Management
Culinary Skills
Staff Leadership
Menu Development
Food Preparation
Food Safety
Sanitation
Budgeting
Food Cost Control
Purchasing and Receiving
Inventory and Food Storage
Guest Service
Employee Training and Coaching
Performance Management
Problem-Solving
Communication

Benefits

Health Insurance
Pension Plan
Employee Discounts

Visa sponsorship

Not detected in the job text

Keywords

Culinary Arts
Kitchen Operations
Food and Beverage
Menu Development
Food Preparation
Food Presentation
Food Safety
Sanitation Standards
Food Handling
Purchasing
Receiving
Food Storage
Food Cost Control
Budgeting
Expense Management
Staff Supervision
Employee Training
Performance Appraisals
Guest Satisfaction
Customer Service
Banquets
Room Service
Restaurant Operations
Catering
Progressive Discipline
Standard Operating Procedures
Safety Standards

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