Find your next opportunity

Job summary

The Chef de Cuisine leads and motivates the culinary team to ensure high standards of culinary excellence and operational efficiency. They are responsible for managing food and labor costs, overseeing daily kitchen operations, and fostering a positive, productive work culture.

Job details

Company Description Ready for the next chapter of your career? Why not make one of Canada's leading restaurant groups a part of it! We value relentless innovation and kick-ass creativity! We provide advancement through training and development and our hands on managers empower people and awaken ability through responsibility and respect. What's in it for you? Shared gratuities Paid vacation, sick, and personal day Comprehensive health, dental, and vision benefits, including enhanced mental health coverage Dining allowance/ Clothing allowance Discounted gym membership Access to our employee assistance program Group life and disability insurance 50% dining discount at all O&B restaurants for you and up to three guests RRSP matching Employee referral program Professional development fund Join one of Canada’s leading hospitality companies, where a wide range of exciting internal career opportunities await! Job Description Under the supervision of the Corporate Chef, Events, the Chef de Cuisine is responsible for leading, motivating and engaging the culinary team by executing the highest standard of culinary excellence. He/she oversees all food preparation for their location. The Chef de Cuisine is also accountable for ensuring maximum productivity and cost-effectiveness through food and labour costing initiatives. The day to day: Communicates the location’s vision to all team members and leads by example. Reinforces the O&B values daily and inspires the team with his/her exciting vision for the restaurant’s future. Consistently monitors kitchen operations and cleanliness Builds and maintains relationships with team members and front of house management alike Follows proper ordering, inventory and receiving procedures Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant Conducts recruitment and selection, training and development initiatives as well as performance management and employee coaching Uses conflict/resolution and problem solving skills Qualifications Proven culinary leadership experience in a comparable catering or similar environment Post-secondary education in Culinary Arts Management or a related field Red Seal and food handler certification considered an asset Strong business and financial acumen Proficiency in Microsoft Word, Excel, and Outlook Self-motivated, flexible, and able to multitask effectively in a fast-paced environment Excellent verbal and written communication skills Demonstrated human resources management experience, including recruitment, selection, training, and performance management Strong leadership and team development capabilities Exceptional organizational and time management skills Available evenings, weekends and holidays as needed Legally eligible to work in Canada Additional Information This is an existing role with a current vacancy Salary: $65,000-$70,000 + gratuities AI Disclosure To ensure a fair and efficient recruitment process, some aspects of candidate screening may be conducted using AI software. All assessments and outcomes are reviewed by our hiring team to provide thoughtful, personalized consideration. We are committed to transparency and respect, ensuring a welcoming experience for every candidate. Accessibility & Accommodation Oliver & Bonacini is committed to providing an inclusive recruitment process. If you require accommodation or support during any stage of the hiring process, please let us know. We will work with you to ensure your needs are met in a respectful and timely manner. Equity, Diversity & Inclusion We value and embrace diversity in all forms and encourage applicants from all backgrounds to apply. Our recruitment practices are designed to ensure fairness, equity, and opportunity for every candidate. Compensation: CAD 65000 - CAD 70000 - yearly

What you’ll do

The Chef de Cuisine leads and motivates the culinary team to ensure high standards of culinary excellence and operational efficiency. They are responsible for managing food and labor costs, overseeing daily kitchen operations, and fostering a positive, productive work culture.

Requirements

Candidates must have proven culinary leadership experience in a catering or similar environment and possess strong financial and business acumen. A post-secondary education in Culinary Arts Management and Red Seal certification are considered significant assets.

Benefits

• Shared gratuities • Paid vacation • Sick days • Personal days • Comprehensive health benefits • Dental benefits • Vision benefits • Enhanced mental health coverage • Dining allowance • Clothing allowance • Discounted gym membership • Employee assistance program • Group life insurance • Disability insurance • 50% dining discount • RRSP matching • Employee referral program • Professional development fund

Listed skills

• Time management · Preferred
• Problem solving · Preferred
• Microsoft Excel · Preferred
• Microsoft Word · Preferred
• Inventory management · Preferred
• Microsoft Outlook · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary leadership
• Food preparation
• Kitchen operations
• Inventory management
• Financial acumen
• Performance management
• Staff training
• Recruitment
• Conflict resolution
• Problem solving
• Microsoft Word
• Microsoft Excel
• Microsoft Outlook
• Time management
• Communication skills
• Menu planning
• Employee Coaching
• Financial Acumen
• Self-Motivation
• Food Handler's Card
• Artificial Intelligence
• Mental Health
• Business Acumen
• Business Ethics
• Management
• Cleanliness
• Communication
• Conflict Resolution
• Cooking
• Training And Development
• Creativity
• Culinary Arts
• Employee Assistance Programs
• Performance Management
• Food Preparation
• Leadership
• Human Resource Management
• Innovation
• Problem Solving
• Multitasking
• Operations
• Restaurant Operation
• Time Management
• Team Building
• Personal Integrity
• Receiving Procedures

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership
• Human Resources
• Chef De Cuisine
• Chef
• Chefs
• Chefs and Head Cooks