SOUS CHEF

Reports To: Executive Chef

BE PART OF MARRIOTT OTTAWA’S FUTURE

Join the Iconic Ottawa Marriott Hotel – Where Hospitality Meets Possibility

At the Ottawa Marriott, we don’t just serve guests—we create unforgettable moments. We blend timeless hospitality with bold innovation, bringing warmth and inspiration to every corner of the globe. Our promise of “Wonderful Hospitality. Always.” is more than a slogan—it’s a way of life. If you're ready to be part of something exceptional, your journey starts here.

About Us

Perfectly positioned just steps from Parliament in the heart of Ottawa, the Ottawa Marriott Hotel has been a pillar of excellence in Canada’s capital for decades. With 493 beautifully appointed guestrooms, 36,000 sq. ft. of versatile event space, a 26th-floor Concierge Lounge, SPIN Kitchen & Bar, a full-service Starbucks, and the breathtaking Summit rooftop venue, we are proud to be Ottawa’s tallest hotel and second-largest overall.

We are in full swing of an exciting full-scale renovation—reimagining every space from guest rooms to restaurants—to redefine modern luxury while honoring our storied legacy.

Be Part of Our Transformation

This is your chance to grow with us during a thrilling new chapter. Whether you're welcoming guests, crafting cocktails, orchestrating events, or elevating experiences behind the scenes—you'll help shape the next generation of Ottawa hospitality.

YOU’RE A GREAT FIT IF:

- Flourish in a fast-paced workplace with multiple priorities.
- Can see the big picture and act proactively with a solution-focused mindset.
- Are Caring
- Are a Storyteller
- Are Extraordinary
- Are Open Minded
- Demonstrate Wonderful Hospitality. Always!.

The Sous Chef plays a vital role in our culinary operations, overseeing kitchen outlets, room service, banquets, and stewarding to ensure exceptional food quality, presentation, and service. They support the Executive Chef in maintaining consistency and excellence while leading, mentoring, and developing kitchen staff. Additionally, they promote teamwork, continuous improvement, and compliance with HACCP regulations,



upholding the highest food safety and sanitation standards.

YOUR RESPONSIBILITIES MAY INCLUDE:|

Ensuring Culinary Excellence and Operational Standards

- Oversees kitchen operations, ensuring compliance with all Food & Beverage policies, standards, and procedures.
- Estimates daily production needs and communicate requirements to the team.
- Monitors stock turns to ensure adequate inventory levels are maintained using a par stock system.
- Delivers high-quality food products while upholding preparation and presentation standards.
- Innovates by developing new culinary concepts, recipes, and artistic food presentations.
- Maintains purchasing, receiving, and food storage protocols to ensure quality and efficiency.
- Adheres to food handling, sanitation, temperature controls and safety regulations.
- Ensures the proper maintenance of all department equipment, promptly reporting malfunctions.

Leading Kitchen Operations

- Supervises and coordinates kitchen team in food preparation and cooking activities.
- Utilizes strong communication and leadership skills to inspire, influence, and mentor team members.
- Fosters a culture of trust, respect, and teamwork among employees.
- Serves as a role model by demonstrating professionalism and integrity.
- Maintains productivity and efficiency among kitchen team.
- Sets clear expectations and performance standards for employees.
- Administers policies and procedures fairly and consistently.
- Communicates performance expectations based on job descriptions and classifications.
- Recognizes and reward strong performance to drive motivation and results.

Ensuring Exceptional Customer Service

- Delivers services that exceed customer expectations, ensuring guest satisfaction and retention.
- Manages daily operations while maintaining quality, standards,



and customer expectations.
- Empowers employees to provide outstanding customer service.
- Engages with guests to gather feedback on food quality and service.
- Address’ and resolve guest concerns and complaints effectively.

Maintaining Culinary Goals

- Consistently achieve and surpass performance, budget, and team goals.
- Develops structured plans to prioritize, organize, and accomplish objectives.
- Utilizes the Labor Management System to schedule effectively and track employee attendance.

Managing and Conducting Human Resource Activities

- Identifies team members' developmental needs and provide coaching, mentoring, and training.
- Provides training to employees on safety procedures and best practices.
- Improves service by guiding employees to understand guest needs and offering constructive feedback.
- Participates in performance appraisals and provide ongoing feedback.
- Escalates concerns to department managers and Human Resources when necessary.

WHAT ARE WE LOOKING FOR:

Education and Experience

- Minimum of 5 years supervisory experience in the kitchen or similar environment.
- Valid inter-provincial Red Seal Certification (Required)
- Valid Government of Ontario Food & Safety Certificate (or equivalent).
- Successful completion of approved apprenticeship program.
- C.C.C. (preferred).

Skills and Abilities

- Strong analytical and problem-solving skills to identify solutions and address challenges proactively.
- Effective communication and active participation in meetings.
- Flexibility to work varied shifts, including mornings, evenings, weekends, and holidays.
- Experience in a unionized environment (preferred).
- Bilingualism in English and French (preferred).

Job Types: Full-time, Permanent Pay: $72,000.00-$76,000.00 per year

Benefits

- Employee assistance program

Application question(s):
- Are you available for morning, evening, weekend and holiday shifts?
- Do you have a valid inter-provincial Red Seal Certification

Experience:
- Kitchen or similar: 5 years (preferred)

Language:
- French (preferred)

Work Location: In person

📌 Sous Chef (Ottawa)
🏢 Marriott Ottawa
📍 Ottawa