Executive Chef

Additional Information

Job Number 24200143

Job Category Food and Beverage & Culinary

Location The Westin Nova Scotian, 1181 Hollis Street, Halifax, Nova Scotia, Canada, B3H 2P6VIEW ON MAP

Schedule Full Time

Located Remotely? N

Position Type Management

Additional Information: This hotel is owned and operated by an independent franchisee, New Castle Hotels, LLC. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

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.

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.
  
  

Key Responsibilities:

• Lead Kitchen Operations: Oversee all kitchen operations for both our hotel restaurant and banquet services, ensuring high-quality, consistent food preparation, presentation, and service.
• Menu Development: Create seasonal, diverse menus for the hotel’s restaurant while also designing tailored banquet menus that cater to various events and group sizes.
• 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.
• Food Safety & Quality Control: Maintain strict adherence to food safety regulations and cleanliness standards, ensuring all kitchen staff follow best practices.
• Team Leadership & Training: Manage, motivate, and mentor kitchen staff, fostering a positive and collaborative environment while ensuring continuous improvement and professional development.
• 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.
• 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.
• 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.
• 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.
  
  

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.
  
  

This company is an equal opportunity employer.

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