Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Executive Chef for the Delta Hotels Guelph Conference Centre in Guelph, ON .

Red Seal

Certification in Cook/Culinary Trade is strongly preferred.

Previous Executive

Chef, Chef, or senior culinary leadership experience in a full-service hotel environment in Ontario. Proven experience managing hotel restaurants, banquet, catering, and high-volume culinary operations . Strong knowledge of Ontario food safety, sanitation, occupational health and safety, and applicable regulatory requirements .

Demonstrated experience with food cost control, menu planning, purchasing, inventory management, labor management, and culinary budgeting . Ability to maintain consistently high standards of food quality, presentation, service, and guest satisfaction . Adaptable availability , including evenings, weekends, holidays, and peak business periods, based on operational requirements.

Ability to work effectively in a fast-paced, high-volume hotel environment and respond to changing business demands. Ability to work collaboratively with Food & Beverage, Operations, Sales & Catering, and other hotel departments .

Food Handler

Certification and other applicable Ontario food-safety certifications are required. Lead and oversee all culinary operations for the hotel, including restaurant, banquets, catering, room service/IRD Ensure consistent food quality, presentation, portion control and execution across all outlets. Take overall culinary responsibility for all banquet and catering events.

Work closely with Sales, Catering and Banquets to review BEOs, menus, guarantees and special requirements. Plan food production, staffing, timing and execution for weddings, conferences, meetings and other large functions. Ensure banquet food is delivered on time, at the correct temperature and according to contracted specifications.

Control banquet food waste, overproduction and spoilage. Ensures KPI for Banquet Food Quality are met in line with Marriott benchmarks Oversee daily restaurant kitchen operations and ensure consistent execution during breakfast, lunch and dinner. Develop seasonal and profitable menus in conjunction with the F&B;/Restaurant leadership.

Monitor guest feedback, food quality and presentation and take corrective action. Own the culinary department's food cost and kitchen labour performance. Establish food-cost targets and monitor actual results against budget.

Review food cost, labour cost, waste, spoilage, portion control and purchasing variances. Implement corrective action when food or labour costs exceed budget. Identify opportunities to reduce costs without compromising guest experience or quality.

Manage purchasing in line with Avendra for HE, receiving, storage and inventory controls. Work with approved vendors to obtain competitive pricing and consistent quality. Maintain appropriate par levels for restaurant and banquet operations.

Conduct regular physical inventories and investigate significant variances. Ensure proper rotation and storage of all food products. Develop kitchen schedules based on occupancy, restaurant covers, banquet volume and forecasted business.

Ensure appropriate staffing for large banquet events without excessive overtime. Conduct performance reviews and address performance issues promptly.



Ensure compliance with all applicable Ontario food safety, public health, workplace safety and sanitation requirements.

Maintain proper food temperatures, storage, labelling and handling procedures. Ensure required food-handler/food-safety certifications are maintained. Maintain clean and sanitary kitchens, coolers, freezers, preparation areas and stewarding areas.

Correct deficiencies identified through health inspections or internal audits. Lead, coach and develop the culinary leadership team, including Sous Chefs, Banquet Chef and line-level culinary staff. Establish clear performance expectations and hold team members accountable.

Conduct regular kitchen meetings and training. Personally monitor food quality and guest satisfaction. Respond to significant guest complaints relating to food quality or service. Create and update restaurants, banquets and catering menus, being innovative.

Ensure menus reflect market demand, seasonality and hotel positioning.

Hotel

Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Executive Chef for the Delta Hotels Guelph Conference Centre in Guelph, ON .

Red Seal

Certification in Cook/Culinary Trade is strongly preferred.

Previous Executive

Chef, Chef, or senior culinary leadership experience in a full-service hotel environment in Ontario. Proven experience managing hotel restaurants, banquet, catering, and high-volume culinary operations . Strong knowledge of Ontario food safety, sanitation, occupational health and safety, and applicable regulatory requirements .

Demonstrated experience with food cost control, menu planning, purchasing, inventory management, labor management, and culinary budgeting . Ability to maintain consistently high standards of food quality, presentation, service, and guest satisfaction . Flexible availability , including evenings, weekends, holidays, and peak business periods, based on operational requirements.

Ability to work effectively in a fast-paced, high-volume hotel environment and respond to changing business demands. Ability to work collaboratively with Food & Beverage, Operations, Sales & Catering, and other hotel departments .

Food Handler

Certification and other applicable Ontario food-safety certifications are required. Lead and oversee all culinary operations for the hotel, including restaurant, banquets, catering, room service/IRD Ensure consistent food quality, presentation, portion control and execution across all outlets. Banquet & Catering Operations Take overall culinary responsibility for all banquet and catering events.

Work closely with Sales, Catering and Banquets to review BEOs, menus, guarantees and special requirements. Plan food production, staffing, timing and execution for weddings, conferences, meetings and other large functions. Ensure banquet food is delivered on time, at the correct temperature and according to contracted specifications.

Control banquet food waste, overproduction and spoilage.



Ensures KPI for Banquet Food Quality are met in line with Marriott benchmarks Restaurant Operations Oversee daily restaurant kitchen operations and ensure consistent execution during breakfast, lunch and dinner. Develop seasonal and profitable menus in conjunction with the F&B;/Restaurant leadership.

Monitor guest feedback, food quality and presentation and take corrective action. Own the culinary department's food cost and kitchen labour performance. Establish food-cost targets and monitor actual results against budget.

Review food cost, labour cost, waste, spoilage, portion control and purchasing variances. Implement corrective action when food or labour costs exceed budget. Identify opportunities to reduce costs without compromising guest experience or quality.

Purchasing & Inventory Manage purchasing in line with Avendra for HE, receiving, storage and inventory controls. Work with approved vendors to obtain competitive pricing and consistent quality. Maintain appropriate par levels for restaurant and banquet operations.

Conduct regular physical inventories and investigate significant variances. Ensure proper rotation and storage of all food products. Develop kitchen schedules based on occupancy, restaurant covers, banquet volume and forecasted business.

Ensure appropriate staffing for large banquet events without excessive overtime. Conduct performance reviews and address performance issues promptly. Food Safety & Ontario Compliance Ensure compliance with all applicable Ontario food safety, public health, workplace safety and sanitation requirements.

Maintain proper food temperatures, storage, labelling and handling procedures. Ensure required food-handler/food-safety certifications are maintained. Maintain clean and sanitary kitchens, coolers, freezers, preparation areas and stewarding areas.

Correct deficiencies identified through health inspections or internal audits. Lead, coach and develop the culinary leadership team, including Sous Chefs, Banquet Chef and line-level culinary staff. Establish clear performance expectations and hold team members accountable.

Conduct regular kitchen meetings and training. Personally monitor food quality and guest satisfaction. Respond to significant guest complaints relating to food quality or service. Maintain consistent standards across both high-volume banquet production and à-la-carte restaurant service.

Create and update restaurants, banquets and catering menus, being innovative. Ensure menus reflect market demand, seasonality and hotel positioning.

Food Cost

Achieve budgeted food cost % Kitchen Labor Execute events according to BEO, timing and quality standards Restaurant Maintain food quality, consistency and guest satisfaction Reduce food waste/spoilage and monitor waste logs Inventory Maintain accurate inventory and investigate variances Improve food-related guest/banquet scores Food Safety Training Maintain ongoing culinary and food-safety training DESIRED SOFTWARE PROFICIENCIES: Catering experience in a managerial capacity required. ~ Experience managing a kitchen, developing staff, and managing food costs required. Ability to lift and carry food items or trays weighing up to 30 lbs. Health and dental insurance Vacation and Sick Pay Paid Holidays Daily Pay Hotel Brand discounts Discount programs for shopping, travel, tickets and more.

Access to our Talent team to help you reach your career growth goals. #

📌 Executive Chef- Delta Guelph Conference Centre, Guelph, ON
🏢 Delta Guelph Conference Centre Guelph, ON.
📍 Guelph