Chef

Germain Hôtels; Ottawa; On-site; CAD 67,000 - 84,000; Full time

Benefits offered by this job

Travel rate discounts

Autonomy and growth opportunities

On-site gym

Job summary

Germain Hotels in Ottawa, Ontario, seeks a Chef to lead the culinary experience across banquets and hotel restaurant. You will guide the brigade with vision, consistency, and rigor, delivering excellence from gala events to everyday dining.

You will team with the General Manager and F&B leadership to create memorable moments for guests, manage costs, and maintain high standards of hygiene and food safety in a dynamic hotel environment.

Qualifications

• Minimum two years in a supervisory role in restaurant/hotel or banquet.
• Ability to plan and organize events with attention to detail.
• Knowledge of diverse dining standards across restaurant and event environments.
• Strong leadership and communication skills; mobilize a team.
• Flexibility to work evenings and weekends.

Responsibilities

• Recruit, train, and lead the kitchen brigade and stewarding team.
• Plan schedules and allocate work to meet needs and budget.
• Oversee banquet event orders for meetings and events.
• Manage purchasing, suppliers, inventory, and product quality.
• Lead performance reviews and provide ongoing feedback.
• Contribute to F&B profitability and cost control.
• Maintain high hygiene, safety, and food handling standards.
• Collaborate on menu creation with F&B leadership and Sales & Marketing.
• Ensure consistent quality across hotel food offerings.
• Coordinate with front-of-house and other departments for smooth service.

Skills

Supervisory experience

Event planning

Leadership

Budget management

Food safety

Job description

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

Reporting to the Food and Beverage Director, the Chef will be responsible for the efficient execution and delivery of all food offerings for banquets and hotel restaurant. We’relooking for a Chef who will lead the full culinary offering with vision, consistency, andrigour. 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 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

• Recruit, train, coach, and lead the kitchen brigade and stewarding team.
• Plan schedules andallocatework according to operational needs, business volumes, andlabourobjectives, whilemaintainingproductivity and budget expectations.
• Oversee the execution of all banquet event orders for meetings and events.
• Overseepurchasing, supplier relationships, inventory, storage, and product quality to meet financial expectations and quality standards.
• Conduct performance reviews, provide ongoing feedback, and administer progressive discipline as required.
• Play an active role in the financial performance of the F&B department byidentifyingopportunities, driving improvements, and contributing to greater profitability.
• Maintainhigh standardsin hygiene, sanitation, health and safety, and food handlingat all times.
• Participate in menu creation, working closely with the General Manager, Director of Food & Beverage, and Director of Sales & Marketing, while continually elevating the culinary offering through performance management.
• Ensure consistent delivery of quality standards for all food offerings throughout the hotel.
• Collaborate closely with front-of-house, hotel operations, sales, and other departments to ensure smooth service, event execution, and strategic alignment.

WHAT YOU’LL BRING

• Minimum of two years' experience in a supervisory role, preferably in a restaurant, hotel, or banquet environment.
• Proven ability to plan and organize events, with an acute sense of time management and attention to detail.
• Strong knowledge of diverse dining standards across restaurant and event environments.
• Strong leadership, excellent interpersonal and communication skills, sound judgment, problem-solving skills and the ability to develop and mobilize a team.
• Creativity, organization, and the ability to manage multiple priorities in a fast-paced environment.
• Good knowledge oflabourstandards, health and safety, hygiene and sanitation requirements.
• Ability to stand forlong periodsand handle the physical demands of the role.
• Proven ability to manage costs and deliver strong financial results.
• 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.Againand again!
• A work environment that fosters creativity and autonomy - contribute to the growth of a companythat'sdedicated to moving youforwardand recognizes you for who you really are.
• Squats help yourelax?Get access toa state-of-the-artgym right in your workplace.

The annual salary for this role is between $67,000 and $84,000 depending on experience, qualifications, and internal equity.

Germain Hotels may use artificial intelligence-enabled tools to support the screening and assessment of applications. All hiring decisions are made by our HR team and hiring managers based on each candidate’s skills, experience, qualifications and alignment with the role requirements.