Canoe - Chef de Cuisine

Oliver & Bonacini; Toronto; On-site; CAD 80,000 - 95,000; Full time

Benefits offered by this job

Shared gratuities

Paid vacation, sick, and personal day

Dining allowance/ Clothing allowance

Discounted gym membership

Access to our employee assistance 프로그램

Group life and disability insurance

50% dining discount at all O&B рестора

RRSP matching

Internal career opportunities

Job summary

Oliver & Bonacini is seeking an exceptional Chef de Cuisine for Canoe in Toronto, a landmark dining destination renowned for its Canadian culinary heritage. The role leads a talented culinary team, drives menu development, and oversees food preparation, quality, and cost controls to deliver outstanding guest experiences.

With strong leadership, finance acumen, and a passion for excellence, you will partner with the Front of House and management to elevate operations while upholding the highest

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 multitask capable 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.

Responsibilities

• Leads, motivates, and inspires the culinary team while upholding the highest standards of culinary excellence.
• Oversees all aspects of food preparation and execution, ensuring consistency, quality, and efficiency.
• Drives productivity and cost-effectiveness through food and labour management.
• Collaborates with Front of House to deliver a seamless guest experience.
• Oversees budgeting, forecasting, and cost controls for food and labour.
• Develops and curates menu offerings reflecting the venue's standards.
• Builds strong working relationships with culinary and FOH leadership for collaboration.
• Ensures proper ordering, inventory, and receiving procedures.

Skills

Culinary leadership

Financial acumen

Communication skills

Team development

Recruitment & training

Education

Culinary Arts Management degree

Red Seal certification

Tools

Microsoft Word

Excel

Outlook

Job description

• Compensation: CAD 80,000 - CAD 95,000 - yearly

Company Description

For more than 30 years, Canoe has been at the forefront of Canadian cuisine, earning its place as one of the country's most iconic dining destinations.

Now, we're searching for an exceptional Chef de Cuisine to help shape its next chapter.

This is a rare opportunity for an ambitious culinary leader to make their mark on a restaurant with an extraordinary legacy, an enduring reputation for excellence, and a continued commitment to pushing Canadian cuisine forward.

We're looking for someone with the vision, creativity and leadership to inspire a talented culinary team, champion exceptional dining experiences and bring fresh perspective to Canoe's future, while honouring the traditions that have made it a Canadian culinary institution.

What's in it for you ?

• Shared gratuities


• Paid vacation, sick, and personal day


• 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


• 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 visionto 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 similarenvironment


• 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.