Job Description

The Executive Chef is a visionary leader passionate about achieving outstanding results. They engage comfortably with guests and support each team member across all F&B departments. With a keen eye for detail and a genuine understanding of guests' needs, they inspire their team with a vibrant, hands-on approach. Thriving in a dynamic setting, they excel in both operational involvement and strategic planning and are adept in financial management to drive profitability and efficiency. Self-motivated, they are committed to developing their leaders and team members to create long-term guests and directly impact results.

Key Accountabilities:

Service & Operational Excellence

Oversee day-to-day culinary operations across multiple outlets, ensuring exceptional guest service, operational efficiency, and support to department leaders. Collaborate with the General Manager and property leadership to align culinary operations with overall property goals, strategies, and brand standards. Lead and inspire high-quality culinary direction, ensuring quality products and menus align with the brand that are functional and cost-effective. Vision & management of guest service journey document, ensuring all touchpoints deliver exceptional experiences that align with the property's vision and standards Take ownership of escalated concerns related to guest satisfaction, ensuring necessary follow-up and action planning to prevent recurring issues. Maintains strong communication between BOH and FOH to ensure seamless service, timely execution, and alignment on guest expectations. Develops and implements seasonal menu changes and daily features that align with the hotel's culinary vision, guest preferences, and financial goals, while collaborating with the culinary team to create innovative, high-quality dishes with consistency and presentation standards. Works closely with the FOH team to educate and train staff on menu knowledge, ingredients, preparation techniques, and pairing recommendations, ensuring they can confidently enhance the guest experience. Demonstrate standards awareness by setting examples for quality, standards execution, testing, and implementing action plans to achieve service goals. Stay informed about current trends in hospitality, food, and drink, sharing insights with management, team members, and guests, ensuring culinary offerings remain relevant, innovative, and profitable. Partner with restaurant leadership and marketing when needed to develop and implement promotional campaigns, special events, and initiatives that enhance visibility and drive guest engagement. Serve as a visible and approachable presence on the floor, connecting with guests, providing hands-on leadership, and managing the guest service journey to reflect our core values of Quality, Kindness, Collaboration, and Perseverance. Ensure service standards are met across all outlets, addressing potential issues proactively and promptly resolving escalated guest service concerns to ensure guest satisfaction and prevent recurring issues. Coordinate with IT to ensure smooth operation of POS systems and technology platforms as needed. Oversee all property kitchens cleanliness, equipment maintenance, and proper food handling procedures, ensuring adherence to Pearle's standards and health and safety regulations. Fully understand and comply with all federal, provincial, and municipal regulations related to health, safety, and labor requirements, ensuring departmental cleanliness and meeting health department standards
Team Leadership

Oversee and approve the hiring process, ensuring selection of talented team members aligned with company values. Ensure the execution of comprehensive onboarding and ongoing training programs, fostering a culture of continuous improvement. Mentor F&B leaders, promoting a positive and collaborative work environment and creating a cohesive, high-performing culinary management team. Develop and implement succession plans for leadership continuity and career growth. Conduct annual leadership performance reviews, growth acceleration plans to ensure departmental review completion & approve all increases Oversee and evaluate continual team performance through regular leadership one-on-one meetings and in-the-moment feedback. Provide coaching, performance management conversations, documentation, or terminations as needed to support team growth and maintain standards. Ensure team member engagement and inspiration through effective leadership and communication. Prepare the team and operations for growth, ensuring readiness and adaptability as the company scales.
Financial Ownership

Develop effective pricing structures with GM and front of house teams. Control labor and operating expenses through planning, budgeting, purchasing decisions, and inventory control. Build and maintain positive relationships with suppliers. Oversee payroll, budgeting, and P&L approval to maximize profitability. Implement creative cost control and revenue generation solutions. Identify and address areas of concern, ensuring financial acumen and guest focus. Develop and execute marketing strategies to drive business growth. Ensure accurate reporting and schedule oversight to maintain operational efficiency.
Additional Duties:
In addition to the accountabilities listed above, there may be other duties as assigned by your manager. These duties may vary slightly depending on the property.

What makes you the perfect candidate:

7+ years of upscale culinary management experience Knowledge of front-of-house operations is an asset Extensive understanding of the industry, current market trends, and competitive landscape. Communication: Communicate effectively with team members, guests and management, delivering clear instructions, resolutions, information and feedback from company vision to day-to-day operations. Emotional Intelligence: Understand and manage emotions to foster a positive work environment and handle guest interactions gracefully. Decision-Making: Make informed decisions to enhance guest experiences and operational efficiency. Adaptability: Adjust strategies and operations to meet changing business needs and guest expectations. Team Building: Foster a collaborative and high-performing team environment. Problem-Solving: Identify root cause and resolve issues promptly to maintain high service standards by implementing practical solutions Financial Acumen: Understand and assists in managing departmental budgets, including labour and cost control. Guest Focus: Prioritize quality of ingredients and consistency of execution to ensure a high-quality guest experience. Leadership: Is present, inspires trust, ownership, and authenticity among team members. Technical Proficiencies: Butchery and advanced cooking techniques

Why join our Team:

Competitive wages Discounts at all Pearle Hospitality restaurants, hotels and spas Paid group benefits after 3 months for permanent team members Marriott discounts Training and Development Growth opportunities Amazing team and company culture!
Pearle Hospitality and affiliated companies, including The Pearle Hotel & Spa, accommodate the needs of job applicants throughout its recruitment and selection processes in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act. Accommodation needs must be provided in advance. To discuss your needs, please contact the individual noted in the posting.

#TPHHP

Job Types: Full-time, Permanent

Additional pay:

Bonus pay
Benefits:

Dental care Discounted or free food Employee assistance program Extended health care Life insurance On-site parking Vision care
Schedule:

Day shift Evening shift Holidays Morning shift Weekends as needed
Application question(s):

Are you presently or have you ever been employed by any affiliated Pearle Hospitality properties? If YES, List location
(ETT: Bread Bars, The Pearle Hotel & Spa, Cambridge Mill, Elora Mill Hotel & Spa, Ancaster Mill, Spencer's At The Waterfront, Whistle Bear Golf Club)

Experience:

Executive Chef: 7 years (required)
Work Location: In person