Executive Chef

Non Union

Four Points by Sheraton Toronto Mississauga, under the new management of Crescent Hotels & Resorts, is seeking an experienced and dynamic Executive Chef to lead our culinary team and oversee the overall kitchen and restaurant operations.

The Executive Chef will be responsible for delivering exceptional food quality, menu development, kitchen management, restaurant food service coordination, staff leadership, and financial performance. The successful candidate will work closely with hotel management to ensure excellent guest satisfaction, efficient operations, and compliance with hotel standards, food safety regulations, and company policies.

• →Oversee all kitchen and restaurant food operations, ensuring high standards of food quality, preparation, presentation, and service.
• →Lead, supervise, train, and develop kitchen staff while fostering a positive, professional, and collaborative working environment.
• →Coordinate with restaurant management and service staff to ensure smooth daily restaurant operations and an excellent guest dining experience.
• →Develop menus, daily specials, recipes, and banquet and catering menus.
• →Manage food purchasing, inventory, portion control, food waste, and food cost budgets.
• →Monitor food and labour costs, review financial performance, and implement cost-control measures.
• →Recruit, schedule, coach, and evaluate kitchen personnel in accordance with company policies.
• →Ensure timely and efficient food preparation and service for restaurant dining, banquets, meetings, and special events.
• →Maintain compliance with food safety, sanitation, health and safety requirements, and hotel operating standards.
• →Oversee kitchen cleanliness, equipment maintenance, product storage, and inventory management.
• →Collaborate with hotel management and other departments to support business objectives and improve operational efficiency.
• →Monitor guest feedback and take appropriate action to enhance food quality and overall dining satisfaction.
• →Support Crescent Hotels & Resorts' service standards, operational goals, and commitment to hospitality excellence.
• →Perform other related duties as assigned by management.

• Previous experience as an Executive Chef or in a senior culinary leadership role, preferably in a hotel or full-service restaurant.
• Culinary education or an equivalent combination of training and experience.
• Strong knowledge of kitchen management, restaurant operations, menu planning, and food presentation.
• Demonstrated experience in food cost control, labour management, inventory, and purchasing.
• Proven ability to lead, motivate, and develop a diverse culinary team.
• Excellent communication, organizational, and problem-solving skills.
• Knowledge of food safety, sanitation, and applicable health regulations.
• Ability to work flexible hours, including evenings, weekends, and holidays, based on operational requirements.
• Food Handler Certification as required by applicable regulations.

Interested candidates are invited to submit their resume for consideration.

We thank all applicants for their interest. Only candidates selected for an interview will be contacted.