Culinary Mastermind

Executive Chef Opportunity at Marriott

The Westin Nova Scotian, a premier hotel in Halifax, Nova Scotia, is seeking an experienced Executive Chef to lead our culinary team. This is an exciting opportunity to join a dynamic and innovative team that shares your passion for delivering exceptional dining experiences.

Estimated Annual Salary: $80,000 - $110,000

We are looking for a creative and skilled Executive Chef who can develop and implement menus that exceed guest expectations. The successful candidate will have a proven track record of leading high-performing kitchen teams, managing budgets, and maintaining the highest standards of food safety and quality control.

1. Lead Kitchen Operations: Oversee all kitchen operations, ensuring high-quality food preparation, presentation, and service.
2. Menu Development: Create seasonal, diverse menus for our hotel restaurant while designing tailored banquet menus for various events.
3. Banquet & Event Catering: Lead the culinary team in preparing meals for conferences, weddings, and other events, ensuring large-scale food production runs smoothly and meets the highest quality standards.
4. Food Safety & Quality Control: Maintain strict adherence to food safety regulations and cleanliness standards, ensuring all kitchen staff follow best practices.
5. Team Leadership & Training: Manage, motivate, and mentor kitchen staff, fostering a positive and collaborative environment while ensuring continuous improvement and professional development.
6. Budgeting & Cost Management: Oversee food and labor costs for both restaurant and banquet operations, keeping expenses within budget while maintaining exceptional food quality and profitability.
7. Supplier Relations & Inventory Management: Work with local suppliers to source fresh, high-quality ingredients, ensuring that all food inventory is managed efficiently for both restaurant and banquet needs.
8. Collaboration with Management & Front-of-House: Work closely with hotel management and front-of-house teams to ensure seamless operations, exceptional customer service, and a smooth flow of communication between departments.
9. Customer Experience: Ensure that every dish, whether from the restaurant menu or a banquet event, exceeds customer expectations, helping to create memorable experiences for guests.

Required Skills and Qualifications:

• Culinary Arts Degree or Diploma (or equivalent professional training).
• Red Seal Certification (preferred).
• Valid Food Safety Certification (e.g., Food Handlers, Serve Right)
• Minimum 5-7 years of experience in professional kitchens.
• At least 2-3 years in a leadership or supervisory capacity.
• Proven experience in menu development, food costing, and inventory management.
• Experience in high-volume kitchen operations (preferred for larger establishments).
• Advanced knowledge of cooking techniques, food presentation, and plating.
• Strong organizational and time-management skills to prioritize tasks in a fast-paced environment.
• Ability to effectively lead and communicate with kitchen staff and management teams.
• Creative flair for designing unique dishes and a passion for culinary innovation.
• Strong problem-solving abilities and flexibility to handle challenges during service.
• Ability to stand for long periods, lift heavy items, and work in a physically demanding environment.
• Stamina and resilience to perform under pressure during peak service times.
• Familiarity with Nova Scotia's local culinary scene and sustainable food practices.