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Added 1 hour ago
food service supervisor
Taco Boy
Chatham-Kent, ON · Chatham, ON
Full-time
This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:
Added 1 hour ago
Bakery/Deli Clerk
Co-op
Carlyle, SK
Full-time
Our team provides a range of products and services to support our member-owners. Through the work that we do, we help to build, fuel, feed, and grow Western Canadian communities together!
Added 2 hours ago
Nutrition Cook- Casual - 10 hours
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Victoria, BC
$31.98 CAD / hour
Other
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Housekeeper
Atria Retirement Canada - Prince George Chateau
Prince George, BC · BC-Prince George
Part-time
As a valued team member at Atria, you’ll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance. Apply now!
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Cook / Temporary Full-time 75 hours 10am - 6pm
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Minden Hills, ON · Bobcaygeon, ON
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Banquet Server - River's Edge at the Arlington
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At The Arlington Hotel & River’s Edge, every team member helps create memorable guest experiences. Located in the heart of Paris, our boutique hotel, restaurant, and event venue offer a…
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Marriott
Calgary, AB
Full-time
…maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality…
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Dishwasher
Marriott
Calgary, AB
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Added 3 hours ago
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Marriott
Sault Ste. Marie, ON
Part-time
…proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and…
Added 3 hours ago
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Toronto, ON
Part-time
…a product does not meet specifications. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Set-up and break down work station. Check and ensure the correctness of the…
Added 3 hours ago
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Marriott
Toronto, ON
Part-time
…proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and…
Added 4 hours ago
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Windsor, ON
Full-time
Ongoing Team Member Appreciation incentives and rewards and recognition
Added 5 hours ago
line cook
Banh Mi Boys
Toronto, ON
Full-time
This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:
Added 5 hours ago
CNC (computer numerical control) machinist
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Full-time
This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:
Added 5 hours ago
food service supervisor
Boustan
Longueuil, Quebec
Full-time
This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:
Added 5 hours ago
food service supervisor
Sorrento Retirement Residence
Bolton, ON
Full-time
This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:
Added 7 hours ago
Assistant Chief Steward
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Dishwashing Supervisor
Fairmont Hotels & Resorts
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Full-time
As the Stewarding Supervisor, you will be an integral member of the team, inspecting all flatware, tableware, and kitchen equipment, and ensuring a superior standard of work.
Added 7 hours ago
Executive Pastry Chef
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Added 8 hours ago
Guest Experience Lead | Woodgrove Nanaimo (open availablity a must )
lululemon
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…guest. The Guest Experience Lead is part of the store leadership team, responsible for driving store performance on the floor through guest experience and team achievement of daily sales or…
Added 8 hours ago
Cook I
Alberta Health Services
Milk River, AB
Part-time
…on patient and resident focused health care as a dedicated member of the Nutrition Food Service (NFS) team. NFS is a provincial service that is committed to providing nutritious, healthy,…
Added 8 hours ago
Food Service I
Alberta Health Services
Milk River, AB
Temporary
…on patient and resident focused health care as a dedicated member of the Nutrition Food Service (NFS) team. NFS is a provincial service that is committed to providing nutritious, healthy,…
Added 8 hours ago
Assistant Restaurant Manager
SSP America
Ottawa, ON
Full-time
Develops, plans and assigns daily goals, tasks and Team Member assignments.
Added 8 hours ago
Assistant Restaurant Manager
SSP America
Ottawa, ON
Full-time
Develops, plans and assigns daily goals, tasks and Team Member assignments.
Added 9 hours 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.…

Marriott

Executive Chef

325 Bay Street, Toronto, ON, M5H 4G3, Canada

Job type: Full-time
Experience: High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
Posting language: English
Posted: Sep 29, 2026

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Original job description

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.

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More about this job

Responsibilities

The Executive Chef is responsible for overseeing all daily kitchen operations, including food preparation, menu development, and staff management. They must ensure high-quality culinary standards, maintain safety and sanitation compliance, and maximize financial performance.

Requirements

Candidates must have a high school diploma with 6 years of experience or a 2-year degree in a culinary-related field with 4 years of experience. Strong leadership, communication, and financial management skills are required to manage kitchen teams and guest satisfaction.

Skills

Culinary management
Menu development
Food safety
Sanitation standards
Staff leadership
Budgeting
Cost control
Guest relations
Team development
Quality assurance
Purchasing
Inventory management
Performance management
Coaching
Conflict resolution
Food presentation

Benefits

Sign-on bonus

Visa sponsorship

Not detected in the job text

Keywords

Executive Chef
Culinary Arts
Kitchen Operations
Food and Beverage
Menu Development
Sanitation
Food Safety
Budgeting
Staff Supervision
Guest Satisfaction
Purchasing
Hospitality
Performance Appraisal
Team Leadership
Quality Control
Banquets
Room Service
Inventory Control
Cost Management
Professional Development

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