Executive Chef

Website Windermere House

JOB OVERVIEW: Assign, coordinate, and supervise the set-up and food production areas within the kitchen, catering departments and offsite locations to maximize productivity and ensure food quality, set-up and service are in accordance with standardized recipes and procedures

REPORTS TO: Regional Director of Culinary / Resort Operations Manager


1. Manage the culinary operations of the hotel, overseeing all food outlets including the restaurant, pub, room service, pool service, banquets, and events.

2. Ensure high quality, presentation, and consistency across all outlets and that all food items follow specs and the strict standards set out by the Regional Director of Culinary.

3. Supervise and mentor kitchen staff, providing guidance on cooking techniques, menu execution, and food safety standards.

4. Collaborate with other department heads to coordinate food service with hotel events, ensuring seamless integration and exceptional guest experiences.

5. Maintain inventory levels and order supplies, ingredients, and equipment as needed to meet operational requirements and budgetary constraints. Liaise with suppliers, vendors, and local producers to source high-quality ingredients, ensure all items sourced come in as per order and ensure quality.

6. Enforce standard operating procedures to optimize efficiency, productivity, and cost control in the kitchen.

7. Participate and complete month end inventories, ensure all invoices are coded correctly and submitted in a timely fashion.

8. Ensure compliance with all health and safety regulations, sanitation standards, and food hygiene practices.

9. Monitor food costs and labor expenses, analyzing financial data to identify areas for improvement and maximize profitability. Complete all outlined reports including labor and declining cheque book.

10. Foster a positive work environment by promoting teamwork, communication, and professional development among kitchen staff.

11. Stay updated on industry trends, culinary techniques, and market developments, incorporating new ideas and concepts into menu offerings.

12. Respond promptly and effectively to guest feedback and complaints, taking corrective action as necessary to resolve issues and enhance satisfaction.

13. Participate in the creation of and execute special events, themed dinners, and promotional activities to attract guests and drive revenue.

14. Coordinate with the food and beverage director and other department heads to ensure alignment of culinary objectives with overall hotel goals.

15. Perform any other job duty that may be required to support the smooth operation of the kitchen and meet the needs of the hotel.


Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline employees, as necessary. Ability to operate all types of kitchen equipment. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.


Customer Satisfaction:

Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every associate is a guest relations ambassador, every working minute of every day.

Work Habits:

In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job and ask for help whenever you are not sure how to do something.

Safety & Security:

The safety and security of our guests and associates is of utmost importance to Cambridge Hotel & Conference Centre. Every associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns.


This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate’s supervisor.

Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an “at will” associate

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The job description(s) presented in this posting are solely that of the employer. Explorers’ Edge is not responsible for the accuracy, reliability or currency of this information and does not accept any liability for the conduct and/or practices of employer.

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