Executive Chef | Full-time | Union Hotel

The Executive Chef will primarily focus on responding to guest reviews and using this information to proactively prevent future guest complaints while helping teach the team how to turn transactional guest interactions into unique guest experiences that reflect the Union brand.

The Executive Chef is primarily responsible for:

• Provide leadership and direction to the Kitchen and Stewarding teams, fostering a culture of performance, accountability, recognition, training, and continuous development.
• Communicate and reinforce service standards and expectations, coaching team members to consistently deliver exceptional guest experiences.
• Create a positive and professional work environment by providing ongoing feedback, coaching, and support to team members.
• Recruit, hire, train, mentor, and supervise Kitchen team members with a strong focus on performance, growth, and development.
• Oversee food and labour costs, menu costing, productivity, and other operational controls to support departmental and financial objectives.
• Manage the purchasing of food, supplies, and other kitchen requirements in accordance with Silver Hotel Group purchasing guidelines and budget expectations.
• Develop, cost, implement, and maintain menus, recipes, standard operating procedures, and training programs for the Kitchen team.
• Remain actively involved in menu development, ensuring accurate and up-to-date costing of all dishes prepared and sold within the Food & Beverage operation.
• Regularly review food and beverage pricing, market trends, and competitive offerings to identify opportunities to maximize revenue and profitability.
• Address and resolve guest concerns in a timely and professional manner while empowering team members to do the same.
• Lead regular departmental meetings to communicate operational updates, establish goals, address concerns, and promote team engagement.
• Collaborate closely with Food & Beverage and other hotel departments to ensure a seamless guest experience and effective hotel operations.
• Ensure all Kitchen and Stewarding operations comply with applicable health and safety legislation, food safety requirements, company policies, and operating standards.
• Act as a health and safety leader by identifying and reporting hazards, ensuring equipment is maintained and operated safely, reporting workplace incidents and near misses, and supporting the property’s fire and emergency procedures.
• Maintain the health, safety, and well-being of guests and team members as a priority at all times.
• Oversee weekly payroll administration for the department, ensuring accuracy and timely completion.
• Provide hands-on operational support during peak service periods and assist team members as required.
• Attend departmental meetings, leadership meetings, training sessions, and other hotel initiatives as required.
• Perform other reasonable duties and responsibilities as assigned 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.

This posting for an existing vacancy

About Us

Silver Hotel Group (SHG) is a family-owned Canadian hotel investment, development, and management company. Our portfolio includes hotels in Canada and the U.S. and ranges from internationally branded full and select-service hotels to independent and boutique hotels. At SHG, our culture is fundamental to our success. Each empowered team member strives to exhibit passion, creativity, and fun every day. Together, we are dedicated to delivering exceptional experiences by living our core values as our road map: Accountability, Teamwork, Leadership, Diversity, Integrity, Giving, Fun, and Recognition. As we continue to grow, our mantra “You Matter” resonates with our 600+ team members in how we do business, which will continue to enhance engagement and retention. Today, we look for new team members who demonstrate both aptitude and the passion to embrace and contribute to our Culture.

Help us build something exceptional!

The Silver Hotel Group believes in outstanding hospitality and takes seriously its obligations under the Human Rights Code and the Accessibility for Ontarians with Disabilities Act, 2005. We are committed to respecting the independence and dignity of all persons by providing a barrier-free environment for all guests, colleagues, and job applicants. Accommodations are available upon request for all applicants with a disability throughout the recruitment process. Please contact Human Resources at 905-362-9480. The Silver Hotel Group 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.