Welcome to AC Marriott Montreal Downtown, the first AC hotel in Canada! Located in the heart of downtown Montreal, our hotel is situated between the Quartier des Spectacles and Old Montreal. Just steps away from the Convention Centre and Chinatown, guests can also explore the famous Sainte-Catherine Street for shopping.
Discover the many nearby museums or explore the largest underground city in the world. Whether traveling for business or leisure, our prime location offers the perfect balance for an exceptional stay.
Under the supervision of the Food & Beverage Manager, the Kitchen Manager assists in planning, organizing, directing, and controlling the daily activities and operations of all food and beverage outlets, including the restaurant, banquets, room service, lounge bar, and Café counter.
The role ensures that service standards established by Rimap Hospitality Services and Marriott are consistently respected while exceeding guest expectations.
Assist in planning and directing all administrative and operational functions of the kitchen and service departments to meet daily operational needs.
Demonstrate a passion for culinary excellence and guest service while staying informed about culinary trends.
Monitor and maintain effective control of food costs, beverage costs, and labor costs.
Participate in food purchasing and receiving by evaluating product condition, quality, and quantities.
Verify inventory levels to ensure proper food storage and product rotation.
Support all phases of food preparation, including assisting with food preparation when necessary, menu planning and development, operational expense management, budgeting, cost control, and maintaining appropriate inventory levels.
Provide visible leadership and continuous guidance to kitchen staff.
Ensure all established food quality standards are maintained and respected.
Comply with MAPAQ hygiene and sanitation regulations.
Communicate clearly, professionally, and courteously with team members and guests.
Develop and maintain positive working relationships while supporting the team in achieving common goals.
Follow all company policies and procedures.
Maintain confidentiality of private and confidential work-related information.
Protect company assets.
Report accidents, injuries, and unsafe working conditions to the manager on duty.
Perform any other related duties as required.
Professional Cooking Diploma (DEP) from a recognized institution
MAPAQ certification
WHMIS certification
Minimum of three (3) years of kitchen experience, ideally within the hospitality industry
Previous staff supervision experience
Excellent time management, organizational, and administrative skills
Ability to work under pressure
Ability to efficiently manage multiple projects or tasks simultaneously
Strong leadership and team motivation skills
Strong organizational skills and attention to detail
Availability to work days, evenings, and weekends
Excellent verbal and written communication skills in French
Our organization is committed to employment equity and dedicated to recruiting a diverse workforce while maintaining an inclusive culture. The use of the masculine form is intended solely to simplify the text. We do not discriminate on the basis of gender, ethnic background, religion, sexual orientation, age, disability, or any other protected status under provincial or federal law.
