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Oliver & Bonacini

Senior Chef de Partie - Events

Toronto, ON, Canada

Full-time

Apply About employer

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Job details

Job type: Full-time
Experience: Minimum 10+ years of professional cooking experience, with extensive high‑volume event experience
Posting language: English
Posted: Oct 16, 2026

Original job description

Company Description

Oliver & Bonacini is recognized as one of Canada’s premier hospitality and event service providers, known for delivering exceptional culinary experiences and flawless event execution. From intimate gatherings to large-scale celebrations, we take pride in being part of our guests’ most meaningful moments, and we do so with passion, precision, and purpose.

What’s in it for you?

Gratuities
Comprehensive health, dental, and vision benefits, including enhanced mental health coverage
Discounted gym membership
Access to our Employee Assistance Program for confidential support
50% dining discount at all O&B restaurants for you and up to three guests
Employee Referral Program
Join one of Canada’s leading hospitality companies, where a wide range of exciting internal career opportunities await!

Job Description

The Senior Chef de Partie is a highly experienced culinary professional responsible for the execution, leadership, and quality control of high‑volume events style service. This role requires advanced technical skill, deep organizational ability, and the capacity to lead teams under pressure while consistently delivering food that meets luxury hospitality standards. The Senior Chef de Partie acts as the operational backbone of events production and service.

THE DAY TO DAY:

Culinary Execution & Quality Control

Execute and oversee the production of large‑scale events menus, including plated, buffet, reception, and specialty custom events.

Maintain exceptional consistency, presentation, and flavour across high‑volume service

Ensure accurate execution of menu specifications, recipes, portioning, and plating standards

Taste and evaluate food throughout production and service to ensure quality

Leadership & Team Oversight

Lead, mentor, and direct cooks, and temporary staff during prep and service

Serve as the senior culinary presence on the line during service

Model professionalism, calm leadership, and strong kitchen discipline

Operational Planning

Participate in planning production schedules for multiple concurrent events

Coordinate closely with Sous Chefs, Pastry, Garde Manger, and Stewarding teams

Anticipate service challenges and proactively adjust workflow

Support menu development and test new banquet items as required

Food Safety & Compliance

Enforce strict adherence to food safety, sanitation, and HACCP standards

Ensure proper handling, storage, labeling, and temperature control of food

Maintain cleanliness and organization of kitchens and storage areas

Uphold all local health regulations and company policies

Inventory & Cost Awareness

Monitor waste, yields, and portion control during production

Assist with inventory management, receiving, and proper stock rotation

Report shortages, quality issues, or equipment concerns promptly

Service Excellence

Support front‑of‑house teams during service when required

Respond professionally to last‑minute changes, VIP requests, and time‑critical situations

Uphold the property’s standards of refined service and guest satisfaction

Qualifications

Minimum 10+ years of professional cooking experience, with extensive high‑volume event experience
At least 3–5 years in a senior or leadership role within large kitchens
Strong mastery of classic and modern cooking techniques
Proven ability to execute flawless service for events ranging from 50 to 1,000+ guests
Demonstrated leadership, communication, and organizational skills
In‑depth knowledge of food safety and sanitation standards
Culinary diploma or equivalent professional experience preferred
Legally eligible to work in Canada

Skills & Competencies

Exceptional time management and multitasking ability

Calm, decisive leadership under pressure

High level of attention to detail and presentation

Strong work ethic and reliability

Ability to train, motivate, and hold team members accountable

Flexibility to work early mornings, late nights, weekends, and holidays

Collaborative, solution focused, positive attitude

Physical Requirements

Ability to stand for extended periods

Capable of lifting up to 50 lbs

Comfortable working in fast‑paced, high‑heat kitchen environments

Why This Role Is Senior

This position is not simply executional - it is leadership‑driven. The Senior Chef de Partie is trusted with the success of large‑scale events, acts as a decision‑maker during service, and represents the Chef’s standards on the floor.

Additional Information

This is a current vacancy

Wage: $23 - $26

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 23 - CAD 26 - hourly

Apply About employer

More about this job

Responsibilities

Lead and oversee culinary production and service for large-scale events, ensuring consistent quality, presentation, and adherence to menu specifications. Direct kitchen teams, coordinate production across departments, enforce food safety standards, and support inventory control and guest service.

Requirements

Requires at least 10 years of professional cooking experience, including extensive high-volume event experience and 3–5 years in a senior or leadership role. Candidates should demonstrate strong culinary technique, event-service leadership, food safety knowledge, and organizational skills; a culinary diploma or equivalent experience is preferred, and legal eligibility to work in Canada is required.

Skills

High-Volume Event Cooking
Culinary Execution
Food Quality Control
Team Leadership
Staff Training and Mentoring
Production Planning
Menu Development
Food Safety
HACCP Compliance
Sanitation
Inventory Management
Waste and Portion Control
Time Management
Multitasking
Communication
Classic and Modern Cooking Techniques

Benefits

Gratuities
Health Benefits
Dental Benefits
Vision Benefits
Enhanced Mental Health Coverage
Discounted Gym Membership
Employee Assistance Program
Dining Discount
Employee Referral Program
Internal Career Opportunities

Visa sponsorship

Not detected in the job text

Keywords

High-Volume Events
Banquet Service
Plated Service
Buffet Service
Reception Events
Custom Events
Menu Specifications
Recipes
Portioning
Plating Standards
Production Schedules
Menu Development
HACCP
Food Safety
Sanitation
Temperature Control
Inventory Management
Stock Rotation
Waste Control
Yield Management
Front-of-House Support
VIP Requests
Culinary Leadership
Kitchen Operations

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