**Description:** Hyatt Hotel Corporation has redefined the hotel experience that reflects the Hindi meaning of "Andaz: personal style". Local inspirations, simplified luxuries, uncompromised service and leading edge design all create the Andaz concept which is growing worldwide. Our colleagues select us because we provide amazing opportunities, growth and development, a caring and inclusive culture, and fantastic benefits like: + Discounted lodging accommodations at Hyatt worldwide + Discounts on food and beverage + Discounted transit passes + Wellbeing programs + Recognition programs + Tuition reimbursement + Excellent training and professional development We are proud to be recognized as one of the ' **Great Place to Work** ' in Canada for 2025. The role of the Executive Chef is to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable. **Main Duties:** + To ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate. + To conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary. + As a member of the hotel Executive Committee, the Executive Chef is a highly visible role with exposure to Senior and Corporate leadership. This position reports to the hotel General Manager. + The Executive Chef will be responsible for the kitchen operations including menu planning, provisioning, food preparation and sanitation. This position directs the training of culinary staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. The position demands creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards. The Executive Chef works well under pressure, is organized, flexible and self-motivated. + The Executive Chef will be responsible for training their culinary team which will be comprised of different level cooks as well as imparting menu and ingredient knowledge to all of the servers and food & beverage managers. + The Executive Chef will require minimal direction from the General Manager and will have discretionary decision-making authority for food & beverage, portion control, menus, plate presentation, hiring of culinary staff and purchasing of food. + Responsible for driving revenue at all outlets and banquets with the help of Director of F&B. + The Executive Chef will establish policies and goals of the culinary department, food & beverage as well as purchasing. They will be responsible for establishing food costs, productivity levels and policies governing food safety in the kitchen and restaurants. + The Executive Chef will have the ability to recommend to hire or recommend to terminate employment of kitchen staff.Promote and approve personnel requests. The Executive Chef will handle schedules of all kitchen staff including approval or denial of vacation time/requested time off. + Ensures services provided by the department are always available and are always carried out to defined Standard with the utmost efficiency, consistency and courtesy. + Is assertive and critical when it comes to food qualities and service standards. + Delegates appropriately duties and responsibilities to equipped and resourceful employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained. + Attends and contributes to all Meetings as required. + Responds to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the Hotel, industry and company. **Visa Requirements:** **Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.** **Qualifications:** · The ideal candidate will be a passionate, highly skilled, positive, creative, empathetic and with a high attention to detail, excellence and continuous improvements. · Proven culinary skills and knowledge required with atleast 5 years of previous Executive Chef experience · In-depth knowledge of kitchen operations required · Ability to work hands on developing and training new and innovative banquet & event menus. · Culinary education and or on the job training. · High end independent restaurant experience preferred. · Highly self-motivated with a desire to learn, grow, continually improve and set an exceptional leadership example for colleagues. · Exceptional interpersonal skills showing care and the ability to connect and care for our colleagues and guests. · Displays a desire to continually elevate Andaz Ottawa’s culinary experience · Requires full flexibility, ability to work weekends, evenings, nights and holidays and a varied schedule · Understanding of the local market with the ability to legally work in Canada · Must have smart serve and food handler certification · A true desire to understand and anticipate the needs of others in a fast paced environment · Refined verbal and written communication skills · Must be proficient in general computer knowledge, including a working knowledge of point of sale systems · Candidates should be extremely detail oriented and organized · Candidates should possess proven leadership skills · Ability to work long shifts while moving between various outlets **Primary Location:** CA-ON-Ottawa **Organization:** Andaz Ottawa **Pay Basis:** Yearly **Job Level:** Full-time **Job:** Culinary **Req ID:** OTT000368 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.