Executive Chef

Business Sherpa Group is searching for an Executive Chef on behalf of an established Ottawa-based hospitality and food services company. Our client provides high-quality catering and food service solutions to corporate, institutional, and private clients, with a strong emphasis on service, quality, and execution. The company has built a longstanding presence in the region and is known for delivering thoughtful, well-run hospitality experiences.

About the Position

In this role you’ll provide strategic and operational leadership for a high-volume production and catering kitchen serving multiple food service channels. You’ll oversee culinary operations, food quality, menu development, food safety, inventory, budgeting, and team performance.

This is an existing position based fully on-site at our client’s facility in Ottawa.

As an ideal candidate, you combine deep culinary expertise with strong operational and people leadership. You know how to lead a high-volume kitchen, build and develop a strong team, and maintain consistently high standards for food quality and safety. Just as importantly, you bring a business mindset to the kitchen, with a strong grasp of labour, food costs, inventory, production planning, and continuous improvement.

Key Responsibilities

Culinary Leadership & Operations

• Oversee daily kitchen production, workflow, and culinary operations.
• Maintain consistent food quality, presentation, portion control, and production standards.
• Collaborate with the culinary team on menu innovation and recipe development.
• Optimize production schedules, labour, equipment, and operational efficiency.
• Implement process improvements to enhance productivity and reduce waste.
• Recruit, train, mentor, and manage culinary and production staff.
• Conduct performance evaluations and provide ongoing coaching.
• Foster a positive, accountable, and collaborative team environment.
• Ensure appropriate staffing levels and support succession planning.

Food Safety & Quality Assurance

• Ensure compliance with food safety, sanitation, and workplace safety regulations.
• Maintain HACCP standards, quality assurance programs, and documentation.
• Oversee audits, address quality concerns, and implement corrective actions.
• Manage food costs, labour budgets, inventory, and purchasing activities.
• Monitor operational KPIs and identify cost-saving opportunities.
• Collaborate with procurement to maintain supply levels, product quality, and cost efficiency.
• Support budgeting, forecasting, and operational planning.

Qualifications

Experience & Skills

• Minimum 12 years of progressive culinary leadership experience.
• Proven experience managing high-volume food production or catering operations.
• Strong background in team leadership, menu development, and production planning.
• Demonstrated ability to manage food costs, labour budgets, and inventory.
• Comprehensive knowledge of food safety, quality assurance, and kitchen operations.
• Strong organizational, communication, and problem-solving skills.
• Proficiency with Microsoft Office and food service management systems.

Education & Certifications

• Culinary diploma or equivalent professional training.
• Red Seal Cook certification preferred.
• HACCP training or equivalent certification preferred.

Compensation

• Base salary of $80,000 - $125,000
• Generous benefits package

The employer values diversity and is committed to accommodating individuals with disabilities throughout the recruitment and selection process. Please indicate your need for accommodations in your application.