orleans, on head chef Jobs – 10 Openings This Week

Executive Chef
Germain Hotels —Ottawa, ON
- $78,000–$95,000 a year
- Weekends as needed
- Cooking
- Hotel
- Restaurant
Quick apply
Executive Sous Chef
Craft Beer Market —Ottawa, ON
- From $50,000 a year
- Full-time
- Cooking
- In-person
- Restaurant experience
Quick apply
12d
Head Chef / Executive Chef
Pizzeria Angeli —Ottawa, ON
- $40,448.67–$85,639.01 a year
- Weekends as needed
- Cooking
- Team management
- Organizational skills
Quick apply
Head Chef
The Blackstone —Stittsville, ON
- $55,000–$65,000 a year
- Full-time
- Hospitality
- Inventory control
- Restaurant management
- Paid time off
- Flexible schedule
Quick apply
Executive Chef
KS on The Keys Restaurant —Ottawa, ON
- $70,000–$95,000 a year
- Full-time
- Inventory control
- ServSafe
- Cooking
- Dental care
- Vision care
Quick apply
Head Chef/Kitchen Manager
Big Daddy's Crab Shack —Ottawa, ON
- $45,000–$50,000 a year
- Full-time
- Serving
- Restaurant management
- Cooking
Quick apply
14d
Head Chef
Spicy Man(1001082101 Ontario Ltd.) —Ottawa, ON
- $35.99–$45.99 an hour
- Full-time
- Restaurant management
- Cooking
- English
- Commuter benefits
Quick apply
Executive Chef
Atria Retirement Canada - Crystal View Lodge —Nepean, ON
- From $64,000 a year
- Full-time
- Microsoft Word
- Hospitality
- Microsoft Excel
- Dental care
- Tuition reimbursement

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Executive Chef

Germain Hotels
Ottawa, ON

Quick apply

Job details

Permanent

Skills

Red Seal
Food Handler Certification
Cooking
Restaurant experience
Communication skills

Full job description

Lead the culinary experience across every table, service, and event.

At Le Germain Hotel Ottawa, the kitchen is an essential part of the guest experience. We’re looking for an Executive Chef who will lead the full culinary offering with vision, consistency, and rigour, including our fine-dining restaurant Norca, The Jackson Café, in-room dining, and banquets and catering services. This role is ideal for a Chef who thrives in a hotel environment with multiple dining experiences and service points, and who understands that excellence must be just as present in banquets and in-room dining as it is in the restaurant. Through your creativity, organization, operational leadership, and genuine love of food and hospitality, you will guide the brigade, elevate the culinary offering, and help create memorable moments for every guest.

WHAT YOU’LL DO

Lead the hotel’s culinary operation across the restaurant, café, in-room dining, and banquet and catering services
Develop seasonal and innovative menus while continually elevating the culinary offering through performance follow-up and ongoing coaching of the team
Plan, organize, and oversee the execution of banquets, catered functions, and special events, including logistics and client collaboration
Oversee café operations and menu execution, while ensuring consistency across all culinary service points
Ensure in-room dining is delivered with the same level of quality, presentation, timeliness, and care as all other culinary offerings
Recruit, train, coach, and lead the kitchen brigade and stewarding team
Plan schedules and allocate work according to operational needs, business volumes, and labour objectives, while maintaining productivity and budget expectations
Oversee purchasing, supplier relationships, inventory, storage, and product quality to meet financial expectations and quality standards
Play an active role in the financial performance of the F&B department by identifying opportunities, driving improvements, and contributing to greater profitability
Contribute to the development of marketing initiatives and culinary events that enhance the restaurant’s visibility and overall guest experience
Collaborate closely with front-of-house, hotel operations, sales, and other departments to ensure smooth service, event execution, and strategic alignment
Maintain high standards in hygiene, sanitation, health and safety, and food handling at all times

WHAT YOU’LL BRING

Significant experience in an Executive Chef or senior culinary leadership role in a hotel, restaurant, or similar environment
Strong experience managing banquets, catering, and high-volume event execution
Strong knowledge of diverse dining standards across restaurant, café, room service, and event environments
Professional culinary training; Red Seal certification is an asset
Strong leadership, sound judgment, and the ability to develop and mobilize a team
Creativity, organization, and the ability to manage multiple priorities in a fast-paced environment
Strong communication and problem-solving skills
Good knowledge of labour standards, health and safety, and hygiene and sanitation requirements
Ability to stand for long periods and handle the physical demands of the role
Availability to work flexible hours, including evenings and weekends

WHAT WE OFFER

Passionate about travel? Take advantage of great rates when you stay at Germain Hotels to travel the country. Again and again!
A work environment that fosters creativity and autonomy - contribute to the growth of a company that's dedicated to moving you forward and recognizes you for who you really are.
Squats help you relax? Get access to a state-of-the-art gym right in your workplace.

The annual salary for this role is between $78,000 and $95,000, depending on experience, qualifications, and internal equity.

This position may be eligible for anannual discretionary bonus in accordance with the current bonus plan.

Backfill for an existing position.

Apply - we look forward to hearing from you!

#GERP1

Quick apply

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