Executive Chef- The Westin Nova Scotian

1 day ago

Halifax, Canada Westin Nova Scotian Full time

**_The Westin Nova Scotian, in the Seaport District, offers travellers a relaxing retreat with stunning views of Halifax Harbour in a location central to restaurants and attractions. _**

**_Our modern, upscale rooms and suites feature luxurious accommodations with contemporary amenities. With over 25000 sq ft of function space we are able to accommodate the needs of any event or conference._**

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**_We are passionate professional hoteliers dedicated to the art of hospitality _**_Our team members are dedicated to providing exceptional personalized service to our guests; _**_our dedication to the customer shows in everything we do._**

**_ _**

**_We put people first We take care of our associates who in turn take care of the customers. _**_Our customers are our associates, guests, owners, investors and communities. _**_Mutual respect is at the heart of every customer exchange._**

**Executive Chef
- The Westin Nova Scotian**

Creative. Passionate. Dedicated. For you, the work of an Executive Chef - planning, creating, training, mentoring, wowing - is what drives you. Having a kitchen crew who at your lead can produce food which is above and beyond guest expectations, thus driving revenue and maximizing profit making your job fulfilling. In the role of Executive Chef, you will
- **Be a Creative -** understanding trends and what guests are looking for and then creating recipes which meet and exceed those expectations makes you a great culinarian. Be willing to try new concepts and techniques and take pride in delivering high quality on a consistent basis.
- **Be a Mentor** - select a team of sous chefs, cooks, trainees and support staff that can deliver the vision and then train and develop them to make great food for all outlets, including your hotel's banquet area. Create an atmosphere that fosters teamwork and engages staff, while ensuring all are working safely.
- **Be Finance Wiz -** understand how all your culinary decisions impacts the bottom line; watch your budget, food cost, labor dollars, etc. to maximize department flow through.

**Requirements**:
**Job Requirements**
- 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.

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