Are you a passionate culinary leader who thrives on creativity, operational excellence, and developing high-performing teams? Join Kingston Marriott Hotel as our Executive Chef and lead a dynamic culinary operation where your expertise will shape exceptional dining experiences, inspire talent, and drive culinary innovation.
Easton’s Group of Hotels is one of Canada’s most respected hospitality companies, known for its award-winning developments and strong community values. With a diverse portfolio across Ontario, our success is built on service, quality, and creating opportunities for growth.
Easton’s team believes that excellence is achievable only in an environment that embraces and promotes Equity, Diversity & Inclusion (ED&I). Our company is challenging the way we work, think, and develop an inclusive workplace. Our commitment to ED&I allows us to achieve our vision and mission and ensure a more equitable future for all.
As part of the Marriott brand, we’re proud to deliver world-class hospitality rooted in innovation, consistency, and care. Marriott’s global network opens doors for our associates, offering unmatched training, career growth, and the opportunity to be part of a recognized international brand.
Competitive compensation and bonus opportunities
Health and dental benefits
Registered Retirement Savings Plan (RRSP)
Career growth opportunities within Marriott’s global network
A supportive and inclusive workplace culture
Endless discounts with brands such as Apple, Shell, Ninja, Shark, Dyson, PC Optimum, home and car insurance, and many more
Reports To: Director of Food & Beverage
The Executive Chef is responsible for leading all culinary operations at Kingston Marriott Hotel, including food preparation, menu development, quality assurance, inventory management, cost control, and team leadership. This position works closely with the Director of Food & Beverage to ensure exceptional guest experiences, strong financial performance, and compliance with Marriott brand standards and all applicable health and safety regulations.
Manage the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Adhere to federal, provincial, and local regulations concerning health, safety, and compliance requirements, as well as Marriott brand standards and company policies.
Lead the day-to-day operations of all kitchen areas, assigning priorities, communicating goals, and ensuring the efficient execution of culinary operations.
Supervise, coach, mentor, and develop culinary team members while fostering a positive and high-performing workplace culture.
Recommend and implement staffing, training, performance management, and disciplinary actions in accordance with company policies and procedures.
Ensure all menu items are prepared and presented according to established recipes, quality standards, and presentation guidelines.
Develop innovative menus, seasonal offerings, banquet menus, and culinary concepts for restaurants, lounges, and catering events.
Monitor industry trends, guest preferences, and competitor offerings to enhance the hotel's culinary programs.
Maintain accurate recipes, menu costing, and food cost controls to maximize profitability and operational efficiency.
Establish inventory procedures, maintain appropriate stock levels, and oversee food purchasing and receiving processes.
Control food, labour, and operational costs while maintaining exceptional quality standards.
Ensure the security, proper storage, and efficient use of food products, kitchen equipment, and supplies while minimizing waste.
Oversee sanitation, cleanliness, and maintenance standards throughout all kitchen and storage areas in accordance with health regulations and Marriott standards.
Work closely with Engineering to ensure all kitchen equipment is maintained in safe and proper working condition.
Participate in the preparation of annual budgets, forecasts, and departmental goals in collaboration with the Director of Food & Beverage.
Monitor departmental performance and expenses to ensure compliance with budgeted targets.
Schedule team members effectively and monitor labour productivity to achieve operational and financial objectives.
Partner with Sales, Catering, Banquets, Guest Services, and other departments to support hotel events, meetings, and special functions.
Build strong relationships with guests, vendors, regulatory agencies, and community partners.
May serve as Manager on Duty and perform other responsibilities as assigned.
Degree or certificate in Culinary Arts required.
Minimum five years of culinary leadership experience, including at least one year in a supervisory or management capacity, or an equivalent combination of education and experience.
Red Seal Certification strongly preferred.
Strong leadership, coaching, team development, and performance management abilities.
Proven experience managing food costs, labour costs, inventory, and budgets.
Excellent organizational, problem-solving, and decision-making skills.
Strong knowledge of food safety, sanitation standards, and kitchen operations.
This position requires the ability to perform the following:
Carrying or lifting items weighing up to 50 pounds
Remaining stationary for extended periods
Moving throughout kitchen and food service areas
Handling food, products, equipment, and utensils
Bending, stooping, kneeling, and reaching
Communication skills are utilized extensively when interacting with guests, employees, vendors, and hotel leadership.
Reading and writing abilities are utilized frequently when preparing reports, budgets, schedules, recipes, inventories, and operational documentation.
Mathematical skills, including budgeting, forecasting, food costing, labour analysis, percentages, and variance reporting, are utilized regularly.
Strong problem-solving, organizational, motivational, and training abilities are essential.
Food Handler Certification and any certifications required by local or provincial regulations.
May be required to work evenings, weekends, holidays, and special events.
Work Area: Main Kitchen, Banquet Kitchens, Food & Beverage Outlets, Storage Areas, and Hotel Event Spaces.
At Easton’s, we are committed to fostering an inclusive workplace where every individual feels valued, respected, and empowered to contribute. We believe that inclusion strengthens our teams, drives innovation, and enables us to achieve our vision while creating opportunities for everyone to thrive.
Easton’s Group of Hotels is committed to providing accommodations for people with disabilities throughout the recruitment process and employment lifecycle in accordance with the Accessibility for Ontarians with Disabilities Act (AODA). Accommodations are available on request for candidates participating in all aspects of the selection process.
