Executive Chef | Radisson Blu Toronto Downtown

Executive Chef | Radisson Blu Toronto Downtown

Radisson Blu Toronto Downtown, part of Choice Hotels’ Radisson Blu collection, is an iconic, stylish and sophisticated hotel option in Toronto’s waterfront, perfect for business and leisure travelers. The property offers more than a bed and a friendly smile—a unique travel experience.

We’re looking for confident self-expressers who aren’t afraid to draw outside the lines. If you are excited about connecting with others, Radisson Blu Toronto Downtown could be the place for you. Be where you can do your best work, begin your purpose, belong to an amazing team, and become the best version of you. Radisson Blu celebrates style, artistic interests, and local know-how. If this sounds like a match, you’ll fit right in.

A serene waterfront experience is what guests notice first at Radisson Blu Toronto Downtown. Just slightly tucked away from the hustle and bustle of the city, it is the perfect spot to relax and recharge while being in the action. The Radisson Blu Toronto Downtown is a star on its own, just steps from the CN Tower, Rogers Centre, Ripley’s Aquarium, and across the lake you will find Toronto’s centre island and Billy Bishop Airport.

Here’s what’s in it for you:

• Working with a reputable brand and being part of Silver Hotel Group, a company committed to a culture of respect, appreciation, and fun.
• Like-minded team members who are passionate about their work and keep things fun, every day.
• Fast-paced environment in an exciting industry with customers from around the world.
• Annual Scholarship Opportunities (for you and your children)
• Annual Wellness Credit
• Donation Matching Program
• Volunteer Hour Rewards
• Team Member Referral Program
• Leadership Development (growth opportunities within our portfolio of properties)
• Team Building Events
• Culture of Recognition
• Hotel Stay Discounts

Note: In addition to the core job requirements, skill sets and work-related experience, the role will illustrate the ability and passion to:

• Live the corporate culture, personifying it in daily interactions with guests and team members.
• Be an engaging team member who is highly inclusive, inspiring, and able to relate to all levels.
• Participate in a fun and supportive working environment where team members aspire to do what is right and are empowered to execute.

Your Role

Reporting to the Director of Food & Beverage

• Provide day-to-day leadership to the kitchen and stewarding teams, fostering a culture of performance, engagement, training, and accountability.
• Develop, implement, and reinforce service standards, service vision, and operational procedures to ensure consistent execution.
• Lead, train, coach, and mentor kitchen team members, supporting performance management and professional development.
• Oversee food and labour costs, including menu costing, productivity controls, and payroll administration.
• Develop, cost, and implement menus, recipes, SOPs, and training programs in alignment with company standards.
• Manage purchasing and inventory, working with approved supply partners to ensure quality and cost control.
• Ensure guest satisfaction by addressing concerns promptly and empowering team members to deliver exceptional service.
• Conduct menu engineering and competitive pricing analysis to maintain market competitiveness and maximize revenue.
• Ensure compliance with all health, safety, and sanitation regulations, acting as a health and safety leader on property.
• Collaborate with hotel departments to deliver a seamless guest experience and support overall operational goals.

Join our mission to ignite ambition, nurture confidence, and empower defiance of convention. In short, we want you to help us build something exceptional.

What You Bring to the Table

• 3–5 years of experience as an Executive Chef or 4–5 years as an Executive Sous Chef in a full-service hotel environment.
• Post-secondary education in Culinary Arts or Hospitality, with Red Seal certification considered a strong asset.
• Proven leadership and team development skills, with a hands-on approach to training, coaching, and motivating culinary teams.
• Demonstrated experience in menu development, service design, and operational execution in a high-volume, fast-paced environment.
• Legally authorized to work in Canada, with the ability to thrive under pressure while maintaining professionalism and strong communication.

About Us

Silver Hotel Group (SHG) is a family-owned Canadian hotel investment, development, and management company. Our portfolio includes hotels in Canada and the U.S., ranging from internationally branded full and select service hotels to independent and boutique hotels.

At SHG, our culture is fundamental to our success. Each empowered team member strives to exhibit passion, creativity, and fun every day. We are dedicated to delivering exceptional experiences by living our core values: Accountability, Teamwork, Leadership, Diversity, Integrity, Giving, Fun, Recognition.

Our mantra “You Matter” resonates with our 600+ team members in how we do business, which continues to enhance engagement and retention.

Today, we look for new team members who demonstrate both aptitude and the passion to embrace and contribute to our Culture.

Help us build something exceptional!

The Silver Hotel Group believes in outstanding hospitality and takes seriously its obligations under the Human Rights Code and the Accessibility for Ontarians with Disabilities Act, 2005. We are committed to respecting the independence and dignity of all persons by providing a barrier-free environment for all guests, colleagues, and job applicants. Accommodations are available upon request for all applicants with a disability throughout the recruitment process.

The Silver Hotel Group is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status or any other characteristics protected by law.