Executive Sous Chef

Lead Our Culinary Excellence – Executive Sous Chef

Are you a driven culinary leader with a passion for excellence, innovation, and team development? The Kingston Marriott Hotel is seeking an Executive Sous Chef to support the leadership of our kitchen operations and deliver exceptional dining experiences across all outlets and banquets. If you thrive in a fast-paced environment and are ready to elevate both people and performance, we’d love to hear from you.

Who We Are

Easton’s Group of Hotels is one of Canada’s leading hospitality companies, recognized for award-winning developments and a culture built on service excellence, innovation, and growth. With properties across Ontario, we are committed to delivering outstanding guest experiences while creating meaningful career opportunities for our associates.

Easton’s team believes that excellence is achievable only in an environment that embraces and promotes Equity, Diversity & Inclusion (ED&I). Our company is challenging the way we work, think, and develop an inclusive workplace. Our commitment to ED&I allows us to achieve our vision and mission and ensure a more equitable future for all.

The Marriott Connection

As part of the Marriott brand, we proudly deliver world-class hospitality defined by consistency, quality, and global standards. Marriott offers exceptional training, leadership development, and career mobility within one of the most respected hospitality brands in the world.

Why Join Us

• Competitive salary and bonus potential
• Health and dental benefits, RRSP options, and wellness support
• Endless discounts with brands such as Apple, Shell, Ninja, Shark, Dyson, PC Optimum, home and car insurance, and many more
• Marriott travel discounts worldwide
• Career advancement opportunities within Marriott’s global network
• A collaborative, inclusive, and high-performing culinary environment

Job Overview

Direct and support the operation of the kitchen(s), including food preparation, quality control, inventory, and team leadership, to ensure brand standards are met, costs are controlled, and revenue goals are achieved.

Duties and Responsibilities

• Oversee daily kitchen operations, ensuring quality, consistency, and efficiency across all outlets and banquets.
• Supervise and support the Banquet Chef and culinary team to maintain high standards of food preparation and presentation.
• Manage food costs, portion control, and waste reduction initiatives.
• Assist in menu development, recipe creation, and accurate costing of all dishes.
• Train, mentor, and develop kitchen staff while promoting a strong team culture.
• Schedule staff, monitor performance, and support recruitment and disciplinary processes.
• Ensure compliance with all food safety, sanitation, and health regulations.
• Maintain inventory control, ordering processes, and proper storage procedures.
• Coordinate with other departments to ensure smooth operations and exceptional guest experiences.
• Review kitchen operations, equipment, and cleanliness to maintain high standards.
• Assist in budgeting, forecasting, and achieving departmental financial goals.
• Address guest feedback and continuously improve food quality and presentation.
• Perform other duties as assigned while following all Company and Marriott Brand Standards.

Qualifications and Requirements

• High school diploma or equivalent required.
• Minimum 3 years of experience as a Sous Chef or similar leadership role.
• Culinary degree or certification preferred; Red Seal Certification required.
• Strong leadership, organizational, and communication skills.
• Proven ability to manage costs, teams, and high-volume kitchen operations.

Physical Requirements

• Ability to lift and carry up to 50 pounds.
• Ability to stand and move throughout the kitchen for extended periods.
• Frequent bending, stooping, and kneeling.
• Handling food, equipment, utensils, and kitchen tools.

Other

• Strong communication skills when interacting with staff, guests, and vendors.
• Ability to read, write, and complete reports, schedules, and inventory documentation.
• Strong mathematical skills for budgeting, costing, and forecasting.
• Must be available to work nights, weekends, and holidays as required.
• Work Area: Main kitchen and all food and beverage service areas.

Health and Safety

• Follow all safe work procedures and ensure team compliance with safety standards.
• Comply with the Occupational Health and Safety Act and all applicable regulations.
• Report hazards, incidents, and injuries immediately and ensure proper follow-up.
• Maintain a safe, clean, and compliant kitchen environment at all times.

Accessibility Commitment (AODA)

Easton’s Group of Hotels and the Kingston Marriott are committed to fostering an accessible and inclusive workplace in compliance with the Accessibility for Ontarians with Disabilities Act (AODA). Accommodations are available throughout the recruitment process and during employment to ensure equal opportunity for all individuals.

Inclusion Statement

At Easton’s, we are committed to fostering an inclusive workplace where every individual feels valued, respected, and empowered to contribute. We believe that inclusion strengthens our teams, drives innovation, and enables us to achieve our vision while creating opportunities for everyone to thrive.