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Executive Chef
Crowne Plaza Lord Beaverbrook —Fredericton, NB
- De 80 000 $ à 85 000 $ par an
- Temps plein
- Bar
- Préparation culinaires
- Hôtel
- Assurance Invalidité
- Assurance Dentaire
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il y a 5 jours

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Executive Chef

Crowne Plaza Lord Beaverbrook
Fredericton, NB

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Détails du poste

Permanent | Temps plein
De 80 000 $ à 85 000 $ par an
Il y a 5 jours

Profil recherché

Mention Sceau rouge
Préparation culinaires
Sens de l'organisation
Gestion de budget
Leadership
Restauration
Compétences en communication

Description complète du poste

Job Summary

We are looking for an Executive Chef to lead the culinary team at the Crowne Plaza Fredericton, overseeing Maxwell’s Steak & Seafood, the Joyce Pub and a busy banquet and catering operation.

Maxwell's Steak & Seafood is known for its premium steaks, fresh seafood, and upscale dining experience, while The Joyce Pub is a popular destination for locals and hotel guests alike, offering elevated pub fare and local craft beers.

In addition to the restaurants, you will oversee a banquet and catering operation, delivering exceptional culinary experiences for weddings, conferences, corporate events, and social functions. With over 10,000 square feet of event space, the opportunities to highlight creativity and leadership are endless.

You will also be working in a recently renovated, state-of-the-art kitchen, designed to support efficiency, innovation, and culinary excellence.

If you are a passionate culinary leader who thrives in a fast-paced, multi-outlet environment and is ready to make your mark at one of Fredericton's premier hotels, we would love to hear from you.

Key Responsibilities

Lead all kitchen operations, including Maxwell's Restaurant, Joyce Pub, banquet services, and catering.
Develop innovative seasonal menus while maintaining consistent food quality and presentation.
Recruit, train, mentor, and evaluate chefs, cooks, and kitchen staff.
Manage food, labour, and operating costs to achieve budget goals.
Maintain inventory, purchasing, and supplier relationships.
Ensure compliance with food safety, sanitation, and health regulations.
Collaborate with the Food & Beverage and Sales teams to design menus for weddings, conferences, and special events.
Monitor guest feedback and implement continuous improvements.
Maintain high standards of cleanliness, organization, and workplace safety.
Support sustainability initiatives and minimize food waste.

Qualifications

Diploma or degree in Culinary Arts or equivalent professional experience.
Red Seal Chef certification preferred.
5–10 years of progressive culinary leadership experience in hotels or high-volume restaurants.
Strong leadership, communication, and organizational skills.
Experience with menu development, budgeting, cost control, and inventory management.
Leadership and team development
Banquet and event catering
Budgeting and cost control
Inventory management

Pay: $80,000.00-$85,000.00 per year

Benefits:

Company events
Dental care
Disability insurance
Discounted or free food
Employee assistance program
Extended health care
Life insurance
On-site gym
On-site parking
Vision care

Work Location: In person

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