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