JOB TITLE: EXECUTIVE CHEF

Location: Niagara Falls, Ontario, Canada
Industry: Hospitality / Culinary
Reports to: General Manager / Food & Beverage Director

POSITION SUMMARY

They are seeking a passionate, creative, and highly skilled Executive Chef to lead the culinary program at this luxury property. The ideal candidate will bring a proven track record in high-end hotel or fine dining environments, expertise in seasonal and locally sourced cuisine, and an unwavering commitment to culinary excellence. The Executive Chef will oversee all aspects of kitchen operations, including concept-driven menu development, precise budget management, team leadership, and maintaining the highest standards of quality and presentation. This is a rare opportunity to shape the culinary identity of a premier destination and deliver an exceptional dining experience that will define the guest journey.

QUALIFICATIONS:

Proven experience as an Executive Chef or Sous Chef in a high-end hotel, fine dining restaurant, or similar hospitality environment.
Strong leadership skills and experience managing a diverse culinary team.
In-depth knowledge of food safety, kitchen operations, and cost control.
Extensive knowledge of culinary techniques, trends, and local ingredients.
Ability to work in a fast-paced environment while maintaining attention to detail.
Excellent communication and interpersonal skills with the ability to work effectively with staff, guests, and hotel management.
Culinary degree from a recognized institution (preferred) or equivalent experience.
Knowledge of inventory control systems and budgeting processes.
Strong passion for creating exceptional dining experiences.

1. Menu Development & Planning:
   Create and curate seasonal menus, highlighting locally sourced and regional ingredients.
   Innovate and incorporate contemporary culinary trends while ensuring consistency and quality.
   Design creative and balanced menus for the hotel’s dining areas, including breakfast, lunch, dinner, room service, and special events.
   Collaborate with the Food & Beverage team to ensure all offerings align with the hotel’s brand, concept, and guest expectations.
2. Kitchen Management:
   Lead, mentor, and supervise a team of chefs, kitchen staff, and other culinary personnel.
   Ensure proper food preparation, cooking techniques, and presentation according to the hotel’s standards.
   Maintain a safe and organized kitchen environment, ensuring compliance with health and safety regulations (e.g., food safety, sanitation, fire safety).
   Develop and implement kitchen procedures and training to optimize workflow and efficiency.
3. Financial Management:
   Manage food and labor costs within the allocated budget, ensuring profitability while maintaining quality standards.
   Order and inventory food and supplies, maintaining relationships with local suppliers.
   Track and monitor costs, waste reduction efforts, and profitability.
4. Guest Experience & Satisfaction:
   Maintain high standards of food quality, presentation, and consistency in all areas.
   Address guest concerns and feedback regarding food and dining experience to ensure satisfaction.
   Work with the hotel management team to enhance the overall guest experience through culinary offerings and special events (e.g., wine dinners, tastings).
5. Event & Catering Operations:
   Plan and execute catering for hotel events, including meetings, banquets, weddings, and private events.
   Collaborate with the sales and marketing team to create special menu offerings for events that align with the hotel’s image.
   Ensure all event food is prepared and presented according to the hotel’s high standards.
6. Staff Development & Training:
   Foster a positive, collaborative, and inclusive work environment in the kitchen.
   Provide ongoing training to kitchen staff in new cooking techniques, food safety, and presentation standards.
   Promote career development opportunities within the culinary team.
7. Quality Control & Compliance:
   Monitor kitchen operations and address any operational issues that impact food quality or guest experience.
   Ensure compliance with all local health codes, licensing regulations, and safety standards.
   Maintain cleanliness and organization of all kitchen and storage areas.