Executive Chef | Union Hotel

Inspired by Toronto’s diverse local culture, Union Hotel is an independent and boutique property offering distinct, bold and memorable hospitality in the heart of downtown. This vibrant new hotel is poised to become the gathering place to eat, drink, work and play any time of day. Situated in Toronto’s dynamic financial district, energy flows and personalities mingle in this 189-room upper midscale property conveniently located within walking distance to all that downtown has to offer including shopping, theater, sports and culinary experiences. More than just a hotel room, we’re committed to rethinking the guest experience, breaking from convention, and offering a stay that truly stands out. At Union Hotel, we weave the best of local throughout our rooms, artwork, amenities, and food/beverage offerings, uniting guests, team members and our community on a journey to forge their own path.

We’re a hidden gem in plain sight.

Executive Chef

We are currently recruiting for an Executive Chef! This role will be responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavour for the Restaurant and coffee shop, bar, and lounge, resulting in outstanding guest satisfaction. This role is responsible for the ongoing day-to-day leadership of the culinary department, which includes culinary leaders, cooks, and stewards. In collaboration with the General Manager and Restaurant Manager, the role will also help lead and manage the execution of the food & beverage vision for the hotel.

Along with being in tune with current food and beverage trends, the role requires a leader who is enthusiastic, creative and brings strong food and beverage presentation skills. 

What We Offer:

• Collaborate with like-minded team members who are enthusiastic about their work and keep things fun, every day!
• Working with a reputable brand and being part of Silver Hotel Group, a company committed to ensuring a culture of respect, appreciation, and fun (among other things of course)!
• A challenging environment in an exciting industry, where you get the chance to meet people from all over the world. It is a good place to be right now!
• RRSP Matching Program
• Education Reimbursement for you (and your children!)
• Annual Wellness Credit
• Team Member Referral Program
• Leadership Development
• Team Building Events
• Culture of Recognition Program
• Hotel Stay Discounts

Key Responsibilities:

• Oversee the day-to-day leadership of the kitchen and stewarding teams, which includes driving a culture of performance and high engagement through recognition, training, and coaching.
• Develop, train, communicate and reinforce the service vision and standards to team members and coach them in supporting the successful execution of the vision.
• Consistently display exceptional leadership by providing a positive work environment, counselling team members as appropriate and demonstrating a resolute and professional approach to managing a team.
• Oversee and manage food and labour costs and controls, including menu costing and productivity controls.
• Responsible for ensuring the purchasing of all required items for the kitchen and that costs are managed accordingly, with Silver Hotel Group corporate purchasing guidelines.
• Develop, cost, and implement menus, training programs and SOPs for the Kitchen team.
• Identify and resolve all guest concerns/complaints to ensure the brand promise is delivered; coach and empower team members to do the same.
• Conduct timely analysis of food & beverage pricing to ensure competitiveness in the market and capitalize on revenue opportunities.
• Actively involved in the menu development and maintaining updated and accurate costing of all dishes prepared and sold in the F&B operation.
• Demonstrate an elevated level of commitment to processes that allow team members to provide service that is aligned with our vision of creating exceptional experiences.
• Facilitate regular team meetings to discuss goals, address concerns and communicate information pertaining to the Hotel’s operation.
• Recruit, hire, train, mentor and supervise Kitchen team members with a focus on growth and development.
• Understand and comply with all health and safety rules, regulations, and laws. Report unsafe acts or hazardous conditions ensure department equipment is maintained and operated in a safe manner.
• Function as a health and safety leader in the property, report all workplace incidents/accidents or near misses, wear personal protective equipment required, and participate in the fire safety plan.
• Ensure that the well-being of our guests and team members is always the priority.
• Perform other duties as assigned including assisting team members with their roles during peak periods.
• Consult with all supporting departments to ensure a seamless experience for our guests, ensuring our vision of enthusiastic people creating exceptional experiences is at the forefront of every interaction.
• Supervision of weekly payroll administration.
• Attend meetings and training sessions as required.
• Perform other reasonable job duties as requested by the reporting manager.

What we are looking for...

• 3-5 years’ experience as Executive Chef or 4-5 years as Executive Sous Chef within a full-service hotel environment.
• University or College diploma in a culinary or hospitality field, with preference given to individuals who are ‘Red Seal’ certified.
• Brings a firsthand approach to training and a leadership style committed to developing and motivating the culinary team to attain a superior level of guest service.
• Proven experience in menu and service design.
• Experience working in a unionized environment is a definite asset.
• Strong computer skills, and a knowledge of Microsoft Office and Hotel Property Management Systems is essential.
• Organized, results orientated, proven time management skills and ability to work under pressure.
• Proven experience motivating and inspiring a team to achieve impressive performance results.
• Demonstrates strong leadership, team, communication, and coaching skills.
• Strong problem solving and creative thinking skills.
• Thrives in a fast-paced environment-maintaining composure and objectivity with guests and team members.
• Available to work nights, weekends and/or holidays as required, including occasional ‘Manager-On-Duty’ shifts.
• Must be legally authorized to work in Canada.

If you are an experienced leader with a passion for hospitality, creativity and creating memorable guest experiences, we invite you to apply with your resume and cover letter.

The Serious Stuff

Union Hotel is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, or any other characteristics protected by law.