Chef de Cuisine - Maison Selby

Job summary

The Chef de Cuisine leads and motivates the culinary team while overseeing all aspects of food preparation, quality control, and operational efficiency. They are responsible for managing financial performance, menu curation, and fostering a culture of culinary excellence and collaboration with the front-of-house team.

Job details

Company Description A stylish, neighbourhood favourite where comfort meets creativity and every corner tells a story. Joining us means becoming part of a hospitality team that brings warmth, personality, and thoughtful service to every guest experience. From lively summer brunches on the patio to intimate tucked-away nooks for quiet enjoyment, and a hidden speakeasy where the party continues, you’ll help craft memorable moments in a space full of character and charm. This is the perfect environment for hospitality professionals who thrive on versatility, connection, and delivering elevated comfort cuisine with flair. 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 The Chef de Cuisine is responsible for leading, motivating, and inspiring the culinary team while upholding the highest standards of culinary excellence. This role oversees all aspects of food preparation and execution, ensuring consistency, quality, and operational efficiency. The Chef de Cuisine is accountable for driving maximum productivity and cost-effectiveness through effective food and labour management. Bringing professionalism and genuine ownership to the menu each day, they play a key role in distinguishing the restaurant’s culinary offering. In close collaboration with the Front of House team, they contribute to delivering a seamless, memorable, and truly exceptional guest experience. The day to day: Communicates the vision of Maison Selby to all team members and leads by example. Reinforces O&B’s values daily, inspiring the team with a compelling vision for the future. Actively oversees kitchen operations, ensuring excellence in execution, organization, and cleanliness. Manages the venue’s day-to-day financial performance, including budgeting, forecasting, and food and labour cost controls. Develops and curates menu offerings that drive overall guest satisfaction and reflect the venue’s culinary standards. Builds and maintains strong working relationships with culinary team members and Front of House leadership to ensure seamless collaboration. Adheres to proper ordering, inventory, and receiving procedures to maintain operational efficiency. Demonstrates leadership in fostering a culture centered on the experience, enjoyment, and craftsmanship of food and cooking. Partners with the management team to continuously evolve and enhance the event space and its culinary offerings. Leads recruitment and selection processes, and supports ongoing training, development, performance management, and coaching initiatives. Upholds the highest standards of personal integrity and business ethics, consistently promoting and representing the business unit positively. Ensures all health and safety standards and procedures are strictly followed by the team. Applies strong conflict resolution and problem-solving skills to support a positive and productive work environment. Other duties as assigned or required 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 a current vacancy Salary: $65,000 - $72,000 + 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 72000 - yearly

What you’ll do

The Chef de Cuisine leads and motivates the culinary team while overseeing all aspects of food preparation, quality control, and operational efficiency. They are responsible for managing financial performance, menu curation, and fostering a culture of culinary excellence and collaboration with the front-of-house team.

Requirements

Candidates must have proven culinary leadership experience and strong business acumen, with a preference for those holding a Red Seal certification. Proficiency in Microsoft Office and demonstrated experience in human resources management and team development are required.

Benefits

• Shared gratuities • Paid vacation • Sick days • Personal days • Health insurance • Dental insurance • Vision insurance • Mental health coverage • Dining allowance • Clothing allowance • Discounted gym membership • Employee assistance program • Group life insurance • Disability insurance • Dining discount • RRSP matching • Employee referral program • Professional development fund

Listed skills

• Recruitment · Preferred
• Operational Efficiency · Preferred
• Budgeting · Preferred
• Communication · Preferred
• Inventory management · Preferred
• Conflict Resolution · Preferred
• Forecasting · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary leadership
• Menu development
• Financial management
• Budgeting
• Forecasting
• Food cost control
• Labour management
• Team motivation
• Conflict resolution
• Inventory management
• Health and safety compliance
• Recruitment
• Performance management
• Staff training
• Operational efficiency
• Communication
• Performance Management
• Management
• Operations
• Problem Solving
• Training And Development
• Business Acumen
• Leadership
• Microsoft Excel
• Artificial Intelligence
• Restaurant Operation
• Microsoft Outlook
• Coaching
• Professionalism
• Time Management
• Creativity
• Self-Motivation
• Team Building
• Operational Efficiency
• Multitasking
• Employee Assistance Programs
• Cleanliness
• Conflict Resolution
• Mental Health
• Personal Integrity
• Financial Acumen
• Human Resource Management
• Cooking
• Microsoft Word
• Food Preparation
• Health And Safety Standards
• Culinary Arts
• Receiving Procedures
• Business Ethics
• Food Handler's Card

Job areas

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