Are you a passionate culinary leader who thrives on creativity, operational excellence, and developing high-performing teams? Join Kingston Marriott Hotel as our Executive Chef and lead a energetic culinary operation where your expertise will shape exceptional dining experiences, inspire talent, and drive culinary innovation.

Who We Are

Easton’s Group of Hotels is one of Canada’s most respected hospitality companies, known for its award-winning developments and strong community values. With a diverse portfolio across Ontario, our success is built on service, quality, and creating opportunities for growth.

Easton’s team believes that excellence is achievable only in an environment that embraces and promotes Equity, Diversity & Inclusion (ED&I;). Our company is challenging the way we work, think, and develop an inclusive workplace. Our commitment to ED&I; allows us to achieve our vision and mission and ensure a more equitable future for all.

The Marriott Connection

As part of the Marriott brand, we’re proud to deliver world-class hospitality rooted in innovation, consistency, and care. Marriott’s global network opens doors for our associates, offering unmatched training, career growth, and the chance to be part of a recognized international brand.

Why Join Us

Competitive compensation and bonus opportunities

Health and dental benefits

Registered Retirement Savings Plan (RRSP)

Career growth opportunities within Marriott’s global network A supportive and inclusive workplace culture

Endless discounts with brands such as Apple, Shell, Ninja, Shark, Dyson, PC Optimum, home and car insurance, and many more

Position Summary

Reports To: Director of Food & Beverage The Executive Chef is responsible for leading all culinary operations at Kingston Marriott Hotel, including food preparation, menu development, quality assurance,



inventory management, cost control, and team leadership. This position works closely with the Director of Food & Beverage to ensure exceptional guest experiences, strong financial performance, and compliance with Marriott brand standards and all applicable health and safety regulations.

Job Overview

Manage the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Adhere to federal, provincial, and local regulations concerning health, safety, and compliance requirements, as well as Marriott brand standards and company policies.

Duties and Responsibilities

Lead the day-to-day operations of all kitchen areas, assigning priorities, communicating goals, and ensuring the efficient execution of culinary operations.

Supervise, coach, mentor, and develop culinary team members while fostering a positive and high-performing workplace culture.

Recommend and implement staffing, training, performance management, and disciplinary actions in accordance with company policies and procedures.

Ensure all menu items are prepared and presented according to established recipes, quality standards, and presentation guidelines.

Develop innovative menus, seasonal offerings, banquet menus, and culinary concepts for restaurants, lounges, and catering events.

Monitor industry trends, guest preferences,



and competitor offerings to enhance the hotel's culinary programs.

Maintain accurate recipes, menu costing, and food cost controls to maximize profitability and operational efficiency.

Establish inventory procedures, maintain appropriate stock levels, and oversee food purchasing and receiving processes.

Control food, labour, and operational costs while maintaining exceptional quality standards.

Ensure the security, proper storage, and efficient use of food products, kitchen equipment, and supplies while minimizing waste.

Oversee sanitation, cleanliness, and maintenance standards throughout all kitchen and storage areas in accordance with health regulations and Marriott standards.

Work closely with Engineering to ensure all kitchen equipment is maintained in safe and proper working condition.

Participate in the preparation of annual budgets, forecasts, and departmental goals in collaboration with the Director of Food & Beverage.

Monitor departmental performance and expenses to ensure compliance with budgeted targets.

Schedule team members effectively and monitor labour productivity to achieve operational and financial objectives.

Partner with Sales, Catering, Banquets, Guest Services, and other departments to support hotel events, meetings, and special functions.

Build strong relationships with guests, vendors, regulatory agencies, and community partners.

May serve as Manager on Duty and perform other responsibilities as assigned.

Pay: $80,000.00-$90,000.00 per year

Benefits

- Company events
- Dental care
- Disability insurance
- Discounted or free food
- Employee assistance program
- Extended health care
- Life insurance
- Paid time off
- RRSP match
- Tuition reimbursement
- Vision care

Work Location: In person

📌 Executive Chef (Kingston)
🏢 Canopy by Hilton Toronto
📍 Kingston