The Courtyard Marriott is located in the heart of Montreal, near the Palais des congrès, just minutes from the world-famous Underground City, Place des Arts, the shops and boutiques on lively Sainte-Catherine Street, and Old Montreal. The hotel features 212 spacious guest rooms, conference rooms, an indoor pool and whirlpool, a fitness center, as well as a restaurant, lounge bar, and Café counter.
Are you passionate about working in a dynamic hotel environment where service excellence, culinary quality, and teamwork make all the difference? Courtyard by Marriott Montréal Centre-Ville is seeking a motivated, organized, and guest-focused Kitchen Manager to join its team.
Working in collaboration with the Kitchen and Restaurant Manager, you will support the daily management of kitchen and dining room operations while ensuring high standards of quality, efficiency, and hygiene. You will play a key role in coordinating the team, maintaining a positive work environment, and delivering a memorable guest experience.
Ensure smooth daily operations in the kitchen, dining room, room service, Café counter, and banquet events.
Supervise, coach, and support the kitchen team to ensure consistent, efficient, and high-quality service.
Be actively present on the floor to guide, motivate, and support employees.
Ensure compliance with brand standards, internal procedures, and MAPAQ hygiene and food safety regulations.
Maintain high standards of quality, freshness, presentation, and consistency of all food served.
Participate in scheduling, staff training, and performance follow-up.
Collaborate on the development and monitoring of operational action plans.
Monitor inventory, ensure stock rotation, and place necessary orders.
Help reduce waste and control food costs.
Ensure cleanliness of the premises, proper maintenance of equipment, and accurate kitchen documentation.
Work closely with the front-of-house team to ensure fast, seamless service that meets guest expectations.
Respond professionally to guest feedback and special requests.
Participate in departmental meetings and continuous improvement initiatives.
Diploma in culinary arts or equivalent combination of education and experience.
Minimum of 3 years of experience as a sous-chef, team leader, or in a similar supervisory role.
Strong knowledge of kitchen operations and restaurant service.
Excellent leadership, communication, and team management skills.
Strong organizational skills, autonomy, energy, and ability to manage priorities effectively.
Knowledge of hygiene, sanitation, and food safety standards.
Food handling certification is an asset.
Experience in a hotel environment or with Marriott standards is an asset.
Availability to work a flexible schedule, including evenings, weekends, and holidays.
Full-time position.
Variable schedule based on operational needs.
Dynamic, stimulating, and collaborative work environment.
Opportunity to contribute directly to the guest experience in a well-recognized establishment.
Group insurance.
Paid vacation.
Marriott employee discounts.
Professional and inclusive work environment.
Opportunity to grow within a recognized hospitality team.
