We are looking for a Executive Chef to join our team!

If you are passionate about creating exceptional dining experiences, thrive in fast-paced kitchens, and have a flair for innovation and leadership—this is the perfect opportunity for you!

Achieving Excellence

As Executive Chef, you are responsible for the overall success of daily kitchen operations, leading the team while actively showcasing your culinary skills. This role focuses on enhancing guest and employee satisfaction, optimizing financial performance, and maintaining high standards of quality and sanitation. You oversee all food preparation areas; including banquets, room service, restaurants, bar/lounge, employee cafeteria, as well as support areas. Accountable for developing and guiding kitchen employees.

Key Focuses

Leading Kitchen Operations

• Leads the kitchen management team by overseeing daily operations, staffing, and food preparation, stepping in or assigning replacements when necessary.
• Provides clear direction, sets performance standards, and monitors staff performance to ensure high-quality service and operational efficiency.
• Fosters a positive team culture by promoting mutual trust, open communication, and collaboration, while encouraging employee feedback and addressing concerns.
• Serves as a role model, demonstrating professionalism, integrity, and sound business decision-making.
• Ensures consistent application of property policies and maintains open, supportive relationships with employees.
• Trains and mentors’ employees, including demonstrating new cooking techniques and the use of equipment.
• Communicates and enforces safety procedures by explaining codes, ensuring employee understanding, monitoring compliance, and implementing brand safety standards.
• Manages departmental expenses such as food costs, supplies, uniforms, and equipment, while actively participating in the budgeting process.
• Oversees menu development, food presentation, and the preparation of high-quality dishes, ensuring superior taste, appearance, and creativity.
• Monitors food quality, handling, and storage to maintain compliance with safety and sanitation standards, including proper temperatures and certifications.
• Manages purchasing, receiving, and storage practices to support consistent food quality and operational efficiency.
• Leads by example in delivering exceptional guest service, creating a welcoming atmosphere and ensuring daily operations meet customer expectations.
• Supports and coaches employees to understand guest needs, empowering them to provide outstanding service through clear guidelines and ongoing training.
• Engages with guests to gather feedback, addresses complaints promptly, and uses guest satisfaction data to drive continuous service improvements.
• Supports employee development through coaching, mentoring, training on culinary skills, and providing performance feedback.
• Oversees fair and equitable treatment of all employees, including managing performance, annual reviews and compliance with SOPs.
• Collaborates with Banquet and Catering teams to enhance staff knowledge of food and menu composition.

Lives the Core Values

• Understands that their people are their customers and does not fail to keep promises. Personal communication, interactions, and behaviour support all five of the organization's core values.
• Deliverables are executed in a manner that requires little or no follow-up in terms of scope, timeliness and quality.

Experience/Passions/Education

• Dynamic, enthusiastic individual who thrives under pressure and is able to perform multiple functions.
• Skilled leader who understands how to motivate and drive positive team culture.
• Passionate about delivering great food-related experiences.
• Must be highly Health and Safety conscious and dedicated to maintaining a safe work environment.
• Well-rounded, demonstrated ability in different types of establishments.
• Self-starter – always pushing to make the business better.
• Red Seal or similar diploma form an accredited culinary program.
• 6 year’s experience in the culinary in hotel environment.
• Valid Foodsafe certificate or advanced (Level 2) Food Safety certification is required.

Amazing Perks

• Competitive wages and Health and Wellness benefit plan.
• Paid on-the-job training with additional learning opportunities.
• Growth and development opportunities, both personal and professional.
• Personal days: 5 per year after 90 days of continued full-time employment.
• Marriott Employee Travel program provides you with discounted room rates and food and beverage discounts at any of Marriott’s chain of hotels.
• Pomeroy Stay Travel Program.
• Food and Beverage discounts at the Botanicus Kitchen + Bar.

Working Conditions
This position may work day, afternoon, or evening shifts any day of the week or weekend with long days to meet periodic upturns in business demands or meet deadlines. This position is set in a fast-paced and, at times, high-pressure environment that requires continuous physical movement, the ability to lift up to 30 lbs., and the ability to manage multiple sequences and demands. There may be periods of independent work and changes in temperature from the back to the front of the house.

At Westin, we understand each guest is unique; hence, we customize care and attention to create a personalized and distinctive experience. We believe in proactively meeting guest needs and not just reactively. We inspire associates to tap into their intuition to anticipate guest’s every desire. At Westin, we offer our guests countless opportunities to maintain their well-being while restoring a sense of control so that they leave feeling better than when they arrived.

About Pomeroy Lodging

Pomeroy Lodging is Western Canada’s leader in hospitality and lodging. Driven to meet every need, we own and operate a comprehensive range of hotels and resorts throughout the West. Our investment goes well beyond the walls of our hotels and the land we build on. Pomeroy Lodging is committed to investing heavily in our people, properties, and communities.