• Job Description

  Req#: 553284
  Executive Chef- The Nickel Hotel
  
  The Nickel, a 50-room hotel is located on bustling Upper King Street. The modernist arched facade, wrought iron balconies and traditional brickwork pays homage to the city's mercantile past as well as its dynamic future. The Nickel will be home to a large rooftop bar and lounge that will soon become one of the city's most popular gathering spots.

  
  

  REPORTS TO: Director of Food & Beverage & Culinary Director

  POSITION SUMMARY
  The Executive Chef is responsible for all operational aspects of the culinary program. This leadership role oversees the kitchen team, manages food production, ensures the highest standards of food quality and presentation, and upholds the integrity of the brand. The Executive Chef plays a key role in driving innovation, maintaining fiscal responsibility, and fostering a strong team environment.

  DUTIES AND RESPONSIBILITIES

  • Lead and direct all kitchen operations and staff in accordance with company standards.

  • Execute and oversee the production of all menu items with consistency and excellence.

  • Demonstrate mastery of all line positions and provide hands-on support during service as needed.

  • Ensure kitchen safety standards and emergency procedures are well understood and adhered to.

  • Expedite orders efficiently to ensure a smooth flow of service.

  • Maintain and enforce the use of standard recipe cards and plating guides.

  • Ensure all refrigeration units are secured, organized, and up to health standards.

  • Collaborate with the Events Department to align special event menus with restaurant trends.

  • Conduct thorough line checks: monitor refrigeration temps, rotation, dating, taste/prep, and nightly service readiness.

  • Review nightly reservations, identify VIPs, and communicate relevant info to staff during daily meetings.

  • Create and execute seasonal and daily specials aligned with culinary trends.

  • Enforce and monitor closing duties for all kitchen positions including stewards, line cooks, and pantry staff.

  • Maintain food quality, consistency, and relevance with seasonal and market trends.

  • Use strong math and communication skills for inventory, ordering, and reporting.

  • Foster accountability and excellence across the kitchen staff, ensuring compliance with company standards.

  • Maintain A+ kitchen cleanliness and enforce all Health Department guidelines and food safety protocols.

  • Attend and contribute to weekly management and corporate meetings; lead monthly mandatory kitchen meetings.

  • Manage ordering and inventory in coordination with the purchasing team.

  • Create and manage the weekly schedule for all kitchen staff.

  • Monitor and reduce equipment breakage; uphold standards for proper use and care.

  • Inspire, mentor, and develop culinary staff to achieve excellence and growth.

  FISCAL RESPONSIBILITY

  • Monitor and manage daily labor and food cost reports to remain within budget.

  • Review monthly P&L statements and take corrective action on all cost variances.

  • Ensure all overtime is pre-approved and controlled.

  QUALIFICATIONS/PRIMARY JOB REQUIREMENTS

  • Minimum 6 years of professional culinary leadership experience in a comparable setting.

  • Deep knowledge and execution skills for all Mother Sauces, stocks, and derivative sauces.

  • Skilled in fabricating all cuts of meat, poultry, and fish.

  • Extensive understanding of herbs, spices, and global flavor profiles.

  • Intermediate to advanced knowledge in Pastry and Garde Manger.

  • Versatility in preparing cuisines from various ethnic backgrounds.

  • Strong product knowledge in produce, meats, seafood, grains, and culinary tools.

  • Proficient in all fundamental cooking techniques including braising, poaching, roasting, steaming, sautéing, grilling, and blanching.

  • Excellent knife skills and ability to teach and oversee proper cutting techniques.

  • Must possess valid state-mandated food safety and management certification.

• About the company

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