Supervise, train, schedule, and support kitchen staff; manage attendance and performance.
Plan daily production, assign tasks, and ensure productive 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

Advantages:
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 (Canada)
🏢 Holiday Inn Oakville Centre
📍 Canada