Executive Chef — Boutique Hotel Dining Leader in Paris

Carmen's Group; Paris; On-site; CAD 65,000 - 73,000; Full time

Benefits offered by this job

Pay on Demand

Hotel Discounts

RRSP & Health Benefits

Annual Incentive

Staff Discounts

Wellness Programs

Job summary

We are seeking an Executive Chef at Carmens Group’s The Arlington Hotel in Paris, Ontario. Lead the culinary vision across restaurant and banquet experiences, delivering exceptional food with creativity, consistency, and guest-focused service.

Responsibilities include menu development, kitchen leadership, cost control, and hands-on execution for memorable events and daily dining. Strong leadership and post-secondary culinary education are preferred.

Qualifications

• Minimum of 2-5 years’ experience with banquet, catering or high-volume kitchen environments in a senior Chef role.
• Extensive knowledge of food handling and sanitation standards, including Safe Food Handlers Certificate.
• Culinary Trade Certification or Red Seal (an asset).
• Completion of post-secondary education in the culinary arts.
• Humble, uplifting, and supportive leadership style.

Responsibilities

• Develop new and exciting menus in accordance with seasonal restaurant changes for both the banquet and restaurant divisions.
• Supervise and train the back of house teams, upholding Carmens Group food and service standards.
• Oversee food preparation, execution, and presentation for all service areas.
• Monitor and maintain labour and food costs.
• Participate in regular Management and Strategic Company meetings.
• Taking a hands-on approach to service execution, jumping in wherever needed to ensure flawless guest experiences.
• Upholding Carmen’s Group’s standards of culinary excellence and helping drive operational success.

Job description

We are seeking an Executive Chef at Carmens Group’s The Arlington Hotel in Paris, Ontario. Lead the culinary vision across restaurant and banquet experiences, delivering exceptional food with creativity, consistency, and guest-focused service.

Responsibilities include menu development, kitchen leadership, cost control, and hands-on execution for memorable events and daily dining. Strong leadership and post-secondary culinary education are preferred.