Chef de Cuisine - Events
- Toronto, ON, Canada
Salary: $65,000-$70,000 + gratuities · Full-time
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Job details
- Pay
- Salary: $65,000-$70,000 + gratuities
- Job type
- Full-time
- Apply by
- Posting language
- English
- Posted
Original job description
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?
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:
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.
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!
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
- 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
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.
More about this job
Responsibilities
Lead, motivate, and develop the culinary team while overseeing food preparation, kitchen cleanliness, and consistent culinary standards. Manage ordering, inventory, recruitment, training, and performance, while improving productivity and cost-effectiveness through food and labour costing.
Requirements
Candidates should have proven culinary leadership experience in a comparable catering or similar environment, strong business and financial acumen, and experience managing human resources. A post-secondary education in Culinary Arts Management or a related field is requested; Red Seal and food handler certifications are assets, along with strong communication, organizational, and team-development skills.
Skills
- Culinary Leadership
- Kitchen Operations
- Food Preparation
- Food Costing
- Labour Costing
- Inventory Management
- Ordering and Receiving
- Recruitment and Selection
- Training and Development
- Performance Management
- Employee Coaching
- Conflict Resolution
- Problem Solving
- Financial Acumen
- Team Development
- Microsoft Word, Excel, and Outlook
Benefits
- Shared Gratuities
- Paid Vacation
- Paid Sick Days
- Paid Personal Days
- 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
- Dining Discount
- RRSP Matching
- Employee Referral Program
- Professional Development Fund
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
- Human Resources
Keywords
- Culinary Arts Management
- Catering
- Culinary Leadership
- Kitchen Operations
- Food Preparation
- Culinary Excellence
- Food Costing
- Labour Costing
- Ordering Procedures
- Inventory Management
- Receiving Procedures
- Recruitment
- Selection
- Training and Development
- Performance Management
- Employee Coaching
- Conflict Resolution
- Problem Solving
- Business Acumen
- Financial Acumen
- Microsoft Word
- Microsoft Excel
- Microsoft Outlook
- Red Seal
- Food Handler Certification
- Human Resources Management
- Team Development
- Hospitality
- Food and Beverage