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About the Role

The Chef de Cuisine is responsible for leading, motivating, and engaging the culinary team by executing the highest standard of culinary excellence. This role oversees all food preparation for their location and ensures maximum productivity and cost-effectiveness through food and labour costing initiatives.

Responsibilities

• 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.

Requirements

• 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.

Skills

• Culinary leadership
• Food preparation
• Food and labour costing
• Team leadership
• Kitchen operations
• Inventory management
• Ordering procedures
• Receiving procedures
• Human resources management
• Recruitment
• Selection
• Training
• Performance management
• Employee coaching
• Conflict resolution
• Problem solving
• Microsoft Word
• Microsoft Excel
• Microsoft Outlook
• Communication skills
• Organizational skills
• Time management skills

Location

• Canada

Work Type

• Full-time

Experience Level

• Management
• Leadership

Education Level

• Post-secondary education in Culinary Arts Management or a related field
• Red Seal certification
• Food handler certification

Salary/Compensations

• CAD 65,000 - CAD 70,000 yearly
• Gratuities

Benefits

• Shared gratuities
• Paid vacation
• Paid sick days
• Paid personal days
• Comprehensive health benefits
• Comprehensive dental benefits
• Comprehensive vision benefits
• Enhanced mental health coverage
• Dining allowance
• Clothing allowance
• Discounted gym membership
• Employee assistance program
• Group life insurance
• Group 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

About the Company

• One of Canada's leading restaurant groups.
• Values relentless innovation and kick-ass creativity.
• Provides advancement through training and development.
• Hands-on managers empower people and awaken ability through responsibility and respect.
• A wide range of exciting internal career opportunities await.

Equal Opportunity

• 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.
• 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.