Gatineau, Qc Head chef Jobs – 8 Openings This Week

Executive Chef
One Plate Catering & Event Managment —Ottawa, ON
- $72,000–$95,000 a year
- Weekends as needed
- Hospitality
- Inventory control
- Cooking
- Dental care
Quick apply
Executive Chef
Germain Hotels —Ottawa, ON
- $78,000–$95,000 a year
- Weekends as needed
- Cooking
- Hotel
- Restaurant
Quick apply
Head Chef
Sterling —Gatineau, QC
- $60,000–$100,000 a year
- Full-time
- Bilingual
- Restaurant management
- Cooking
- Flexible schedule
Quick apply
9d
Head Chef
Heart & Crown Irish Pubs —Ottawa, ON
- From $70,000 a year
- Full-time
- Hospitality
- Cooking
- Team management
- Dental care
- Flexible schedule
Quick apply
14d
Executive Chef
Beacon Heights —Ottawa, ON
- $65,000–$70,000 a year
- Weekends as needed
- Cooking
- Computer skills
- Leadership
Quick apply
2d
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
Head Chef
Chennai Biriyani Inc —Ottawa, ON
- $18–$19 an hour
- Part-time
- Cooking
- Restaurant experience
- Communication skills
Quick apply
2d

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Maison O'Brien —Chelsea, QC
Prépare et dresse les plats selon les normes de présentation et d’hygiène en coordination avec le responsable de la cuisine.
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Head Chef, Haugen's Chicken & Ribs
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The Head Chef will oversee all kitchen operations including daily service, team leadership, menu development, food quality, systems, ordering, labour management…
From $70,000 a year
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ME Southeast Asian Cuisine —Richmond Hill, ON
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Executive Chef

One Plate Catering & Event Managment
Ottawa, ON

Quick apply

Job details

Full-time
$72,000–$95,000 a year

Qualifications

Hospitality
WHMIS Certification
Red Seal
Inventory control
Food Handler Certification
Cooking
Team management
Leadership
Communication skills
Kitchen experience

Full job description

ABOUT ONE PLATE CATERING

One Plate Hospitality is one of Ottawa's most dynamic multi-venue hospitality groups, operating the Hellenic Event Centre, the One Plate Restaurant (formerly River Lounge), and catering operations at the National Gallery of Canada and across the National Capital Region. We are known for delivering exceptional dining experiences at weddings, corporate galas, embassy events, private celebrations, and daily restaurant service. As we continue to grow, we are seeking a visionary Executive Chef to lead our culinary operations and take our kitchen to the next level.

POSITION SUMMARY

The Executive Chef will assume full operational command of all kitchen functions across our banquet and restaurant venues. Reporting directly to the Culinary Director, you will be the standard-bearer for culinary quality, consistency, and innovation. This role demands an experienced, high-energy leader who thrives in a fast-paced, high-volume environment and is equally comfortable executing an intimate dinner for fifty or a grand wedding banquet for five hundred. Canadian cuisine is the heart of our menus. Competency in Mediterranean and Middle Eastern culinary traditions is a strong asset and a valued differentiator in our market. The ideal candidate brings broad experience across Canadian cuisine, mediterranean cuisine, banquet production, and restaurant service — with the cultural range to craft menus that celebrate both.Kitchen Leadership & Operations

Assume full oversight of all kitchen operations across banquet hall and restaurant venues
Set and enforce standards for food quality, consistency, presentation, and speed of service
Create, cost, and standardize recipes across all menus and service formats
Ensure seamless coordination between kitchen and front-of-house teams

Multi-Event & Banquet Management

Plan and execute multiple simultaneous events — weddings, corporate conferences, private functions, and

daily restaurant covers

Develop detailed production timelines and kitchen flow plans for high-volume service
Maintain timing precision and quality execution across all concurrent events
Oversee banquet tastings, menu consultations, and event-specific customization

Team Leadership & Development

Lead, mentor, and inspire a multi-cultural kitchen brigade
Manage recruitment, onboarding, scheduling, and performance of all kitchen staff
Foster a culture of professionalism, discipline, respect, and continuous improvement
Build and maintain strong working relationships across all departments

Menu Development & Food Costing

Develop seasonal banquet packages and à la carte restaurant menus rooted in Canadian cuisine
Incorporate Mediterranean and Middle Eastern influences as a culinary signature where appropriate
Control food costs, minimize waste, and manage inventory with rigorous discipline
Build and manage supplier relationships; negotiate pricing to optimize margin
Analyze food cost reports and adjust purchasing and production accordingly

Health, Safety & Compliance

Maintain the highest standards of kitchen sanitation and food safety
Ensure full compliance with Ottawa Public Health regulations and DineSafe standards
Lead kitchen team in WHMIS, HACCP, and food handler certification compliance
REQUIRED QUALIFICATIONS
Minimum 8 years of professional kitchen experience, including roles as Chef, Sous Chef, or Executive Chef
Demonstrated experience in banquet halls, hotels, resorts, or high-volume catering operations
Proven ability to manage multiple simultaneous events with overlapping guest counts and timing demands
Strong command of Canadian cuisine across a full range of proteins, preparations, and seasonal
ingredients
Exceptional leadership, communication, and team management skills
Solid understanding of food costing, inventory control, purchasing, and vendor management
Flexibility to work evenings, weekends, and statutory holidays as required by event programming
Experience working in a structured team environments is an asset
PREFERRED EXPERIENCE & ASSETS
Experience in a wedding venue or upscale event catering environment
Competency in Mediterranean and/or Middle Eastern cuisine — including Lebanese, Greek, or broader
Levantine traditions
Culinary diploma, Red Seal certification, or equivalent professional credential
Familiarity with Ottawa's multicultural dining market and hospitality landscape
Experience managing culturally diverse kitchen teams
Experience with venue platforms, Sysco, or similar food service ordering and event management platforms

Pay: $72,000.00-$95,000.00 per year

Benefits:

Dental care

Work Location: In person

Quick apply

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