Full oversight of all culinary operations across the restaurant, seasonal patio, and banquet functions

Leadership of kitchen teams, fostering a culture of professionalism, accountability, and development

Menu development that balances creativity, consistency, seasonality, and operational efficiency

Responsibility for food quality standards, presentation, and execution across all service areas

Financial accountability for food cost control, inventory management, purchasing, and waste reduction

Labour planning, scheduling, training, and performance management

Collaboration with hotel leadership on guest experience initiatives, events, and strategic priorities

Ensuring compliance with food safety, sanitation, and workplace health and safety standards