executive chef
About the company
Position Overview As a valuable member of the Hotel Leadership team; the Executive Chef is responsible for the effective day-to-operations of the Culinary Department. Partnering with the Food & Beverage Manager; the Executive Chef will contribute to the strategic direction of the Food & Beverage department.
Your tasks
As the hotel evolves its food and beverage offerings, including the introduction of a new restaurant concept, the Executive Chef will play a key role in bringing the culinary vision to life. Working collaboratively with culinary consultants and hotel leadership, the Executive Chef will execute established menus and recipes, uphold brand and quality standards, oversee kitchen operations, and provide operational expertise to ensure a consistent and exceptional dining experience. The Executive Chef will also support future menu development and operational enhancements as the concept evolves.
The Executive Chef is committed to the success and engagement of all Culinary Associates through coaching, mentorship, and ongoing training and development initiatives.
The Responsibilities of the Executive Chef include (but are not limited to)
- Executes and maintains culinary programs, menus, recipes, and presentation standards in alignment with the hotel's food and beverage vision, while providing operational input and supporting future menu development in collaboration with hotel leadership and culinary advisors.
- Responsible for maintaining food quality and consistency in presentation
- Responsible for maintaining and executing established culinary standards, recipes, preparation methods, and production processes while identifying operational enhancements that improve quality, efficiency, and guest satisfaction.
- Strategic management of cost controls and productivity including management of labor and food/supply costs
- Ensures safety standards are held in the highest regard in compliance with Vancouver Coastal health and according to Marriott brand standards and/or other relevant authorities
- Provides support and leadership in managing other areas of Food and Beverage including front of house, Banquets, & Events
- Ensures kitchen associates receive ongoing training and performance reviews in alignment with departmental goals including ongoing training and development of the Sous Chef
- Actively assists in the selection, training and development of all Culinary Associates
- Partners with Food & Beverage, Events and Sales teams to maximize the potential for business growth and successful execution of events and meetings
- Partners with the Food & Beverage team and culinary advisors to support menu rollouts, tastings, training initiatives, and the successful implementation of new restaurant concepts and seasonal offerings
- Executes the culinary vision established for the restaurant concept, ensuring recipes, presentation, portioning, and quality standards are consistently maintained while providing operational feedback to support continuous improvement.
- Performs payroll responsibilities
- Actively supports the Hotel?s social media platforms, showcasing promotions and opportunities to engage with followers and promote the food & beverage outlets and banquet & events departments
- All other duties assigned by the General Manager
Requirements
The Successful Candidate will have the following:
- Must have a minimum of 4 years? experience in a comparable management role in a similar capacity with experience in banquets and events
- A positive and inspiring leader, experienced in coaching and developing others
- Experience executing established culinary concepts with a strong understanding of menu implementation, recipe adherence, food costing, labor management, and operational excellence.
- Willingness and a passion to obtain ongoing training and education in the industry as required
- Strong communication, analytical, interpersonal and problem-solving abilities
- A Red Seal in cooking is a strong asset with thorough knowledge of food a