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Executive Chef- Delta Guelph Conference Centre, Guelph, ON in Guelph, Ontario at Delta Guelph Conference Centre, Guelph, ON

NewSalary: $75000 - $80000
Delta Guelph Conference Centre, Guelph, ON
Guelph, Ontario, N1G 5L3, Canada
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Job Description

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.
  • 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.
  • 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.

    • 2. 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.
  • 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

    • 3. 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.
  • 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.

    • 5. 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.
  • 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.

    • 7. 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.

    • 8. Leadership & Team Development

  • 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.
  • Maintain consistent standards across both high-volume banquet production and à-la-carte restaurant service.
  • 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 JOB DESCRIPTION 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 %

    Kitchen Labor

    Achieving budgeted labor cost and productivity

    Banquets

    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

    Inventory

    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.

    Job Location

    Guelph, Ontario, N1G 5L3, Canada

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