- Supervise, train, schedule, and support kitchen staff; manage attendance and performance.

- Plan daily production, assign tasks, and ensure efficient kitchen operations.

- Oversee food ordering, receiving, storage, inventory, portion control, and waste reduction.

- Ensure food preparation, presentation, sanitation, and safety meet company and regulatory standards.

- Review menus, recipes, specials, and banquet orders to ensure quality and consistency.

- Coordinate banquet food preparation and support special events and client requests.

- Monitor food costs, sales, inventory, and product quality; address discrepancies as needed.

- Conduct regular kitchen inspections and ensure equipment, work areas, and supplies are properly maintained.

- Maintain current recipes, production guides,



and kitchen procedures.

- Work closely with F&B; leadership and service teams to ensure guest satisfaction.

- Support menu development, staff training, and continuous improvement.

- Ensure opening, closing, and handover procedures are consistently followed.

- Perform other related duties as assigned.

Pay: $60,000.00-$65,000.00 per year

Benefits

- In office parking

Ability to commute/relocate

- Oakville, ON L6J 3J3: reliably commute or plan to relocate before starting work (required)

Experience

- Chef: 3 years (required)

Work Location: In person

📌 Executive Chef (Oakville)
🏢 Holiday Inn
📍 Oakville