Chef de Cuisine - Oliver & Bonacini

Toronto, ON
On-site
Posted Oct 9, 2026
1 position

$75,000–$90,000 / year

Opens an external site

Employment type: Full-time
Experience level: Senior · 5+ years
Minimum education: Professional degree
Posting language: English
Working hours: 40 hours per week

Job summary

The Chef de Cuisine leads the culinary team to ensure high standards of food quality, consistency, and operational efficiency. They are responsible for managing financial performance, including budgeting and food cost controls, while fostering a positive and professional kitchen culture.

Job details

Company Description 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 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 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 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 75000 - CAD 90000 - yearly

What you’ll do

Requirements

Candidates must have proven culinary leadership experience and strong financial acumen in a professional kitchen environment. A post-secondary education in Culinary Arts Management and relevant certifications like Red Seal are highly preferred.