Property Name
Starwood Hotels & Resorts Canada
Job Title
Executive Sous Chef
Company Name
Starwood Hotels & Resorts Canada
Work Permit
Applicants who do not already have legal permission to work in Canada will not be considered.
Management Position
Bonus Pay
Position Categories
Chef - Sous Chef

Our Core Belief

Our core belief that people want a better way to experience the world extends not only to our guests and customers, but to our global team of associates, too. A career at Starwood is like no other. If you are ready to support a better way to experience the world and be challenged to deliver your best, we are the company for you.

Executive Sous Chef


Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and leisure companies in the world with more than 1,300 properties in over 100 countries and over 180,000 employees at its owned and managed properties. Starwood is a fully integrated owner, operator and franchisor of hotels, resorts and residences under the renowned brands: St. Regis®, The Luxury Collection®, W®, Westin®, Le Méridien®, Sheraton®, Tribute Portfolio™, Four Points® by Sheraton, Aloft®, Element®, along with an expanded partnership with Design Hotels™. The Company also boasts one of the industry’s leading loyalty programs, Starwood Preferred Guest (SPG®). Please visit for more information.


The Westin Calgary is situated in the heart of one of Canada’s most exciting cities, where the major business center meets the city’s extraordinary activities and first-class dining and arts. Enjoy the best of the city at your doorstep. Packed with exciting attractions, activities, museums, beautiful parks, entertainment and sport venues there is never a shortage of things to do in Calgary. The Westin Calgary provides an energized culture focused on our associates, our guests, and extraordinary results.


Culinary / Kitchen

Job Description

ESSENTIAL RESPONSIBILITIES AVERAGE % OF TIME 30%- Interview coach and mentor culinary associates ensuring proper and consistent preparation of menu items. Training associates on proper use of kitchen equipment in a safe and respectful manor. Evaluate performance, give guidance and discipline as necessary to ensure quality products. Conduct associate performance reviews and develop smart plans to enhance associate development managing their individual career growth. 20%- Visually inspect, select and use only the freshest and when possible seasonal fruits, vegetables, proteins, poultry, seafood, fish and all other food products ensuring the highest possible standards in preparation of all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation. Good knowledge of Birchstreet. 15%- Schedule culinary associates ensuring adequate coverage is maintained while keeping payroll costs and productivity goal in line. 10%- Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Ecosure standard and Public health department regulations, including covering, wrapping, labeling, dating, ensuring the usage of food safe containers. Daily checks of temperature logs and daily check list. Conducting shift/daily line checks 10%- Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed. 10%- Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality. Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair. 10%- Schedule and lead pre-shift meetings as well as coordinate and organize monthly meetings with culinary associates and Chef de Parties’. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: • Perform other duties as necessary and assigned, i.e. special orders, buffet presentation, V.I.P. parties, writing specialty menus for promotions, etc. • Ensure menus for specials and/or brunch are completed weekly. • Supervise daily cleaning and inventory of walk-in coolers, freezers and dry storage. • Communicate and assist the Executive Chef in creating innovative products.


SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: • Must be able to speak, read, write and understand the primary language(s) used in the workplace. • Must be able to read and write to facilitate the communication process. • Requires good communication skills, both verbal and written. • Must possess basic computational ability. • Must possess basic computer skills. • Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required. • Thorough working knowledge of hot and cold food preparation. • Good working knowledge of accepted sanitation standards and applicable health codes. • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. • Working knowledge of federal, provincial and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their province and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA. Physical Demands • Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10&176;F) and kitchens (+110&176;F), possibly for one hour or more. • Must be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day to day and task to task. • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling various kitchen machinery, to include slicers, buffalo chopper, grinders, mixers, robo -coupe, immersion blender and other kitchen related equipment. • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. • Ability to create, build,, handle, and dismantle displays up to 8 feet high, including ice carvings. • The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. • Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. • Must be able to lift