Chef de Cuisine - Maison Selby

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 vacany 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

The Chef de Cuisine leads and inspires the culinary team while overseeing all aspects of food preparation, quality control, and operational efficiency. They are responsible for managing financial performance, including food and labour costs, while fostering a culture of culinary excellence and seamless guest service.

Candidates must have proven culinary leadership experience and a post-secondary education in Culinary Arts Management or a related field. Strong business acumen, financial management skills, and the ability to work evenings, weekends, and holidays are required.

• 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

• RecruitmentPreferred
• BudgetingPreferred
• CommunicationPreferred
• Microsoft OfficePreferred
• Inventory managementPreferred
• Conflict ResolutionPreferred
• ForecastingPreferred

Identified from the job description. Confirm important requirements above.

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

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

Minimum education

High school

Minimum experience

5+ years

Apply by

Sep 30, 2026

Posting language

English

Working hours

40 hours per week