About this position

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 .

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 .
- 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.
- Strong 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 emp

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