Job Description:
This position is based in Toronto, Ontario. Relocation is required.
The Executive Chef is charged with maximizing the productivity of the culinary staff by managing all kitchen staff who serve as their direct reports within the culinary chain of command.
The Executive Chef will train and manage culinary personnel and will supervise and coordinate all related culinary activities. They will estimate food consumption and purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.
The Executive Chef will oversee all aspects of the Hotel's culinary, including all outlets, banquets and weddings. The Executive Chef is part of the sales process in menu consultations.
