Chef de Cuisine — High-Volume Hotel Kitchen Leader

Hyatt Regency; Ontario (CA); On-site; CAD 125,000 - 167,000; Full time

Job summary

Ontario Airport Hotel and Conference Center, soon to become a Hyatt Regency, seeks a hands‑on Chef de Cuisine to lead culinary operations through a dynamic renovation. You will guide a large team, ensure exceptional food quality, and drive service excellence in a high‑volume environment.

The role requires 3–5 years of leadership in luxury hospitality, prior Sous Chef or higher experience, and proven team development abilities. Strong communication and cross‑department collaboration are essential.

Qualifications

• Minimum 3–5 years of progressive culinary leadership experience in a high-volume hotel or luxury hospitality environment.
• Prior experience as a Sous Chef or higher‑level kitchen leadership role.
• Proven leadership experience managing, training, and developing culinary teams in fast‑paced environments.
• Exceptional communication, organizational, and interpersonal skills with cross‑department collaboration.
• Certifications such as ServSafe, TIPS, or local equivalents preferred.

Responsibilities

• Support the Executive Chef in daily culinary operations leadership.
• Supervise food preparation, plating, and presentation for consistency and quality.
• Lead and develop kitchen staff across prep, service, banquets, and events.
• Ensure compliance with food safety, sanitation, labeling, and storage standards.
• Assist with inventory, ordering, scheduling, and food cost management.
• Collaborate with other hotel departments to deliver seamless guest experiences.
• Support menu development and seasonal offerings.
• Foster an inclusive, guest-centric kitchen culture aligned with brand standards.

Skills

Culinary leadership

Sous Chef experience

High-volume hotel

Team development

Food safety

Job description

Ontario Airport Hotel and Conference Center, soon to become a Hyatt Regency, seeks a hands‑on Chef de Cuisine to lead culinary operations through a dynamic renovation. You will guide a large team, ensure exceptional food quality, and drive service excellence in a high‑volume environment.

The role requires 3–5 years of leadership in luxury hospitality, prior Sous Chef or higher experience, and proven team development abilities. Strong communication and cross‑department collaboration are essential.