THE CLUB
Rideau Club is the only private, member club in downtown Ottawa with a unique and prestigious history dating back to 1865. The Club predates Confederation by 22 months, and the establishment of Ottawa as the centre of Government by a month.
The Club, from its inception, had a distinguished membership, which continues to this day. Besides Sir John A. Macdonald, two other Prime Ministers, the Right Honourable Sir Robert Borden, and the Right Honourable Lester B. Pearson, served as presidents of the Club. Today, the Governor General of Canada, the Prime Minister, and the Chief Justice of Canada are Honorary members of the Club.
The first permanent Club building was constructed in 1875, but by 1911 the membership had outgrown this facility. A new building, on the corner of Wellington and Metcalfe Streets was constructed in 1911 and remained the home of its members until a fire destroyed the elegant edifice in 1979. The Club subsequently established new premises at its present location on the top floor of 99 Bank Street and just steps away from the Parliament buildings.
Our exceptional food and beverage experience is as unforgettable as the view from atop 99 Bank Street. The Club boasts ten serviced areas including an informal à la carte bar area seating 50, an informal lounge area seating 80, a formal à la carte dining room for up to 120, six private dining rooms accommodating twelve to 200 people, a library, and business centre.
In addition to à la carte dining, the Club hosts for its members a variety special events including feature dinners on most holidays, a selection special event dinners, annual celebration dinners, wine dinners, etc. The Club also has a robust catering event calendar which includes weddings, anniversaries, meetings, as well as charity and embassy events.
THE POSITION
We are looking for an Executive Chef who will be a leader, teacher, and role model for all staff and will supervise the efficient day to day operation of the Kitchen Department. Reporting to the General Manager, and accountable to the CEO, our Executive Chef will be member focused, innovative, and creative. They will use different culinary techniques and profiles, to create unique new recipes, methods, and presentations to ensure an exceptional food experience for our members and guests.
DUTIES AND RESPONSIBILITIES
General
- Manages all aspects of the kitchen operations along with the maintenance and acquisitions of all related equipment.
- Responsible for the quality and presentation of all food leaving the kitchen.
- Establishes daily menus and features; ensuring that all food and ingredients meet only the highest quality and freshness standards.
- Actively participates as a member of the Leadership Team.
- Serves as a staff liaison on appropriate Club committees and at planning meetings with event conveners.
- Inspects work areas, supplies, ingredients, and cooking equipment to ensure constant conformance to regulatory standards.
- Ensures compliance with all legal, legislative, health & safety, and employment handbook requirements (e.g. licensing, etc.).
- Researches new products and develops an analysis of their costs/benefits.
- Plans professional development and training activities for self and staff. Attends conferences, equipment shows, workshops, and other educational programs to maintain a current knowledge of technical and culinary innovations and changes that could affect the department’s operations.
- Communicates and works closely with the General Manager to discuss menu development, food costing, and facility conditions to develop and plan for recommended capital needs.
- Maintains the kitchen and surrounding areas in accordance with the standards set-out in the RC Kitchen Standards document including procedures and processes to ensure the security and proper storage of food products, inventory, and equipment.
- Anticipates food and staffing problem areas, plans accordingly, and executes measures to remedy forthcoming, current, and ongoing issues.
- Completes regular evaluations of the performance of the entire food and kitchen program.
Member Experience
- Maintains contact with members and helps to ensure maximum member satisfaction.
- Works with the Catering and Events Manager to create ‘dining experiences’ through special events, wine pairing dinners, private functions, chef’s table, specialty dining, Member-engagement opportunities and the like.
- Provides regular and robust communication to the membership about food initiatives, menu changes, etc.
- Receives and resolves complaints from members, guests, and staff.
- Interacts with members answering questions, solving problems, overseeing services, attention to detail and cleanliness.
Financial Management
- Prepares annual budget for department; takes corrective action as necessary to help ensure that budget goals are met.
- Assists the General Manager as well as the Controller in developing/implementing long-range (strategic) and annual business plans, operating reports, forecasts, and budgets.
- Maintains daily waste reports for review and reporting to the Controller.
- Responsible for maintaining inventory controls and tracking to minimize inventory levels and waste.
- Prepares weekly staffing schedules that meet service, operational, and financial objectives.
- Undertakes special projects as requested by the CEO or General Manager, including duties beyond the management of the kitchen.
Employee Management
- Responsible for the hiring and termination of employees within the kitchen department.
- Provides mentoring, coaching and regular feedback to maintain and develop team member performance.
- Schedules, trains, supervises, and evaluates all personnel assigned to this department.
- Monitors safety conditions and employees’ conformance with safety procedures, updates emergency plans and procedures, and assures that effective training for these programs is conducted for all kitchen operations.
- Conducts or ensures performance reviews are completed on an annual basis for all full-time staff in the kitchen department.
- Ensures all necessary employment documentation is submitted as required (eg. all new hire employment information sheets, H&S and WHMIS training verification, etc.).
JOB REQUIREMENTS
- Perform manual labor for extended periods of time, sometimes under unfavorable working conditions.
- Must be able to sit, stand, bend, stoop, and walk for up to five hours at a time, while using kitchen tools, including but not limited to ranges, graters, mixers, and cutlery.
- Must have sufficient physical strength and ability to independently and repeatedly lift, move and carry objects weighing up to fifty (50) pounds and to repeatedly lift, move and carry objects weighing more than fifty (50) pounds with assistance.
- Must be able to work days, evenings, weekends, and public holidays.
EDUCATION/SKILLS/KNOWLEDGE/EXPERIENCE
- Successful completion of a 2-year diploma/degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related/equivalent major. Red Seal is preferred.
- Previous experience in a similar role at a private club with a minimum 10-years management experience in the hospitality industry.
- Must be able to innovate and create new recipes, methods, and presentations to remain current with trends.
- Must understand different culinary techniques and profiles and have a desire to learn new techniques and flavours.
- Must be member oriented and service minded.
- Must enjoys direct member and guest interaction.
- Must have people management, teaching, and motivational skills.
- Must have excellent planning and organizing skills.
- Must have advanced knowledge of professional food principles and practices as well as an understanding and appreciation for dietary restrictions.
- Must be quick thinking and able to spot and resolve problems efficiently and effectively.
- Must have working knowledge of various computer software programs (MS Office, MS Outlook, POS).
- Must have experience with departmental budgeting and monitoring.
- Must have experience in planning and daily scheduling.
- Must be honest, courteous, obliging, and attentive.
- Must be able to perform duties in a safe and diligent manner.
- Must present a clean and professional appearance at all times.
- Must speak, read and write English. French language an asset.
- Must be able to communicate effectively with other employees in the food and beverage department, as well as in the administration and maintenance departments.
- Kitchen design and development is a plus.
START DATE
As soon as possible. The position is currently vacant.
COMPENSATION
The Club will offer an attractive compensation package, commensurate with experience, which will include a competitive base salary, bonus, and benefits.
SUBMISSIONS
Interested candidates should submit their resume along with a detailed cover letter by Friday, July 17, 2026 to Carol-Ann Goering, CEO.
Rideau Club is an equal opportunity employer committed to hiring a diverse workforce. The Club is committed to providing accommodations for people with disabilities. Upon request by the applicant, accommodation will be provided in all parts of the hiring process. Please contact the Club with any accommodation requests.
Job Type: Full-time
Pay: $90,000.00-$110,000.00 per year
Benefits:
- Dental care
- Disability insurance
- Discounted or free food
- Employee assistance program
- Extended health care
- Life insurance
- Paid time off
- RRSP match
Flexible language requirement:
Ability to commute/relocate:
- Ottawa, ON: reliably commute or plan to relocate before starting work (required)
Application question(s):
- Are you Red Seal Certified?
Experience:
- Executive Chef: 2 years (preferred)
Work Location: In person
