Full Time Restaurant Guelph, ON, CA Salary Range: CA$75,000.00 To CA$80,000.00 Annually Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable ExecutiveCheffor the Delta Hotels Guelph Conference Centre in Guelph, ON.

GENERAL REQUIREMENTS

- 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.
- Strong leadership skills with the ability to recruit, train, coach, and develop culinary team members.
- 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.
- Robust communication, organization, problem-solving, and leadership skills.
- 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. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES 1.Overall Culinary Operations - 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.
- Establish and maintain culinary standards, recipes, preparation procedures and plating standards.
- Be hands-on and visible in the operation, particularly during peak periods and major events.
- 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.
- Develop and maintain banquet menus that are competitive, profitable and operationally practical.
- 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.
- Ensure appropriate staffing and production levels based on forecasted covers and business levels. 4.

Financial

Management – Very Important - Own the culinary department's food cost and kitchen labour performance.

- Develop and manage the annual culinary budget and forecasts.
- 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.
- Participate in menu engineering to maximize contribution margins.
- 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.
- Minimize waste, spoilage, theft and unnecessary purchases.
- Ensure proper rotation and storage of all food products. 6.

Labor

Management - Develop kitchen schedules based on occupancy, restaurant covers, banquet volume and forecasted business.

- Manage labor productivity and staffing levels against budget.
- Ensure appropriate staffing for large banquet events without excessive overtime.
- Recruit, train, coach and develop culinary employees.
- Cross train staff to improve flexibility and productivity.
- 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.
- Create a culture of teamwork,



professionalism and accountability.
- Conduct regular kitchen meetings and training.
- Develop succession plans and internal culinary talent.
- Maintain strong communication collaboration with F&B;, Banquets, Sales, Engineering and the General Manager. 9.

Guest

Experience - Personally monitor food quality and guest satisfaction.

- Respond to significant guest complaints relating to food quality or service.
- Review guest satisfaction and banquet/event feedback and implement improvements.
- Creates a culture of chefs coming out and speaking with guests 10. Menu Development - Create and update restaurants, banquets and catering menus, being innovative.
- Ensure menus reflect market demand, seasonality and hotel positioning.
- Calculate recipe costs and selling margins.
- Standardize recipes and portion sizes, and establish pickup charts as needed.
- Introduce new products and concepts while maintaining financial discipline. OTHER DUTIES PLEASE NOTE THIS IS NOT DESIGNED TO COVER OR CONTAIN A COMPREHENSIVE LISTING OF ACTIVITIES, DUTIES OR RESPONSIBILITIES THAT ARE REQUIRED OF THE EMPLOYEE FOR THIS Area Key Accountability Food Cost Achieve budgeted food cost % Achieving budgeted labor cost and productivity Execute events according to BEO, timing and quality standards Restaurant Maintain food quality, consistency and guest satisfaction Waste Reduce food waste/spoilage and monitor waste logs Maintain accurate inventory and investigate variances Purchasing Buy within approved pricing/vendor programs Guest Satisfaction Improve food-related guest/banquet scores Food Safety 100% compliance with required standards Training Maintain ongoing culinary and food-safety training Budget Meet or exceed departmental financial targets DUTIES, RESPONSIBILITIES, AND ACTIVITIES MAY CHANGE AT ANY TIME WITH OR WITHOUT NOTICE. DESIRED SOFTWARE PROFICIENCIES:NONE EDUCATION /EXPERIENCE:
- High school or equivalent education strongly preferred.
- 3 years of culinary management experience required.
- Catering experience in a managerial capacity required.
- Experience managing a kitchen, developing staff, and managing food costs required.

PHYSICAL REQUIREMENTS

- Ability to stand and maintain well-paced mobility for up to 4 hours.
- Ability to bend, stoop, squat, stretch, and lift to 50 lbs. regularly.
- Ability to lift and carry food items or trays weighing up to 30 lbs.
- Ability to push and pull carts and equipment weighing up to 250 lbs.

WHAT WE CAN OFFER YOU:

- The salary range for this position will be $75,000 to $80,000.
- Health and dental insurance
- RRSP with company match
- 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
🏢 ADP
📍 Guelph