Restaurant Chef

Employer: Capital Hotel Employment Inc. (o/a Fairmont Château Laurier)

Position: Restaurant Chef

Terms of Employment: Full-time / Permanent

Location: Ottawa, Ontario

Employment Address: 1 Rideau Street, Ottawa ON, K1N 8S7 Canada

Hours of Work: 40-44 hours/week

Vacancies: 1

Language: English

Benefits: Eligible for discretionary bonuses and/or salary increases in accordance with company policy. Comprehensive extended Health Coverage/benefits (dental, vision, life insurance, RMT, prescription drugs, retirement plan etc.). Food & beverage discount of 50% in our restaurants. Employee benefit card offering discounted rates in Accor worldwide. Retirement plan with employer contribution; Paid time off; vacation days and additional floating holidays per year; Excellent training and development program through our Academies.

Salary: $104,000-$115,000 per annum depending on experience

Contact: Please apply directly through the Accor Careers page .

Position summary

As part of the overall Fairmont Château Laurier Kitchen operations, this role is responsible for supporting the food & beverage kitchen operations and is called to work in every kitchen Outlet of the hotel as required. The main focus of the role will be the launching and leading the Akira Back restaurant at the Fairmont Château Laurier. The Restaurant Chef will be charged with translating Chef Back’s brand standards and culinary philosophy into an operation that drives revenue, creates buzz and meets Fairmont’s luxury standards. The ideal candidate is commercially savvy, a creative culinary innovator and a natural leader who embodies Accor’s core values of innovation, trust, guest passion, respect and sustainable performance while living Fairmont’s values of respect, integrity, teamwork and empowerment.

Key responsibilities

Strategic & business leadership

• Concept execution & growth: champion the Akira Back brand, maintaining consistent quality and authenticity. Understand the business drivers of a stand‑alone restaurant and collaborate with marketing and revenue teams to position Akira Back as a destination restaurant that resonates with locals and hotel guests.
• Financial accountability: develop annual budgets, forecast revenues and set performance targets. Control food, labour and operating costs and implement systems to maximize profitability.
• Innovation & brand relevance: stay abreast of dining trends and guests’ preferences; adapt menus and experiences to keep the restaurant relevant. Embrace Accor’s “spirit of conquest” and innovate boldly.

Culinary & creative leadership

• Menu development: design menus that honour Japanese and Korean traditions while reflecting Chef Back’s culinary storytelling. Create dishes that blend traditional techniques with modern interpretations and guide presentation, portioning and plating.
• Quality & safety: source superior ingredients, recognizing premium products and ensuring they meet Fairmont’s service promise. Uphold rigorous food‑handling and sanitation standards; lead the team through inspections and certification processes to ensure compliance.
• Innovation & technique: introduce and train staff on contemporary cooking methods, dry ageing and other techniques used in Akira Back establishments. Maintain continuous improvement of kitchen workflow and equipment.

Operations

• Procurement & supply chain: develop purchasing specifications for specialty Japanese and Korean ingredients. Build relationships with local artisans and suppliers; Fairmont encourages showcasing local flavours and sustainable practices.
• Sustainability & community: align the operation with Fairmont’s long‑standing commitment to environmental stewardship and responsible tourism. Promote waste‑reduction initiatives and collaborate on Accor’s Green Partnership goals.
• Guest experience: set service standards that deliver Fairmont’s promise to “make special happen with every stay”. Be visible in the dining room, engaging with guests and sharing the story behind dishes.

Talent management & leadership

• Team building: recruit, train and mentor a diverse culinary brigade, fostering a collegial culture grounded in fairness and dignity. Lead by example, demonstrating respect, integrity and empowerment in all interactions.
• Performance management: establish clear goals, conduct regular reviews and support colleagues’ career progression. Promote an open‑door environment and encourage feedback.
• Cultural ambassador: act as the face of Akira Back, participating in community events and collaborating with local chefs and producers. Uphold Accor’s Heartist® culture by connecting authentically with colleagues and guests.
• Support: Bring hands on support to the overall kitchen operations of the Hotel for all Outlets as required by the operations.

Qualifications & experience

• Experience: At least two years as a Restaurant Chef working in a supervisory capacity, , with demonstrable mastery of his culinary style. Broad, hands‑on experience in Japanese and Korean cuisines is essential, as is experience leading high‑volume, luxury‑hotel or fine‑dining restaurants.
• Education: A cook’s trade certification or equivalent credentials, and a minimum of five years’ experience in restaurants/hotels is required Completion of secondary school is required. A college diploma or university degree in culinary arts or hospitality management is preferred.
• Leadership: Proven ability to lead and inspire large teams, manage complex operations and deliver exceptional guest experiences.
• Values & culture: Commitment to Accor’s core values—innovation, trust, spirit of conquest, guest passion, respect and sustainable performance—and Fairmont’s values of respect, integrity, teamwork and empowerment. Passion for environmental stewardship and community engagement.

Why join Fairmont Château Laurier?

Fairmont’s mission is to craft experiences that blend luxury, environmental stewardship and a connection to the land. The hotel is a celebrated heritage landmark in the heart of Ottawa, and Accor is a global hospitality leader committed to innovation and guest passion. You will have the opportunity to shape a flagship restaurant, work with an award‑winning chef and build a team that delights guests while caring for the world around us.