Chef de Cuisine, Events - Sixty-Eight, Toronto

Oliver & Bonacini Events; Toronto; On-site; CAD 60,000 - 80,000; Full time

Job summary

A premier events catering company in Toronto is seeking a dynamic Chef de Cuisine to lead culinary operations for high-caliber events. This hands-on leadership role requires a passion for food, strong organizational skills, and the ability to oversee all aspects of event executions. Ideal candidates will possess 3-4 years of relevant experience and demonstrate a commitment to quality and presentation.

Qualifications

• 3–4 years of experience as a Chef de Cuisine or Sous Chef in a high-volume kitchen.
• Passion for food and seasonal ingredients.
• Strong integrity and operational leadership.

Responsibilities

• Design and develop seasonal menus for events.
• Lead client tastings and oversee back-of-house operations.
• Recruit, train, and lead the culinary team.

Skills

Culinary innovation

Leadership

Communication

Attention to detail

Team development

Education

Food Handler Certification

Job description

Job Description

We are seeking a dynamic and experienced Chef de Cuisine to lead culinary operations for our high-caliber events division. This role is ideal for a chef with a passion for precision, creativity, and elevated execution across a range of event formats — from intimate plated dinners to large-scale receptions.

The Chef de Cuisine will be responsible for overseeing all aspects of event menu development, kitchen team management, and day-of execution. Collaborating closely with event planners and front-of-house teams, the successful candidate will ensure that each event meets our standards of excellence in both quality and presentation.

This is a hands-on leadership role that requires strong organizational skills, calm under pressure, and a deep understanding of seasonal and scalable cuisine.

Responsibilities

• Partner with clients and the Event Sales Team to design seasonal, balanced, and cost-effective menus tailored to each event’s unique vision and requirements
• Lead and conduct client tastings with a focus on professionalism, presentation, and culinary detail
• Oversee all back-of-house event operations — from prep and packing through to execution and teardown — ensuring organization, efficiency, and timeliness at every stage
• Develop production sheets, prep lists, and load-in schedules; manage inventory, receiving, and quality control
• Ensure all ingredients, equipment, and supplies are ordered, prepped, and ready well in advance of each event
• Uphold the highest standards of food quality, consistency, and presentation in all areas of event production
• Recruit, train, schedule, and lead a team of event cooks and support staff; foster clear communication, accountability, and a culture of excellence
• Collaborate closely with FOH managers and service teams to ensure seamless kitchen-to-service flow and a memorable guest experience
• Monitor food and labor costs to maintain profitability and efficiency across all events
• Lead pre-event briefings and kitchen team meetings to align on event details, service flow, and expectations
• Represent the O&B culinary brand with professionalism, creativity, and integrity in client interactions and public-facing events
• Ensure full compliance with health & safety standards, maintaining a clean, organized, and compliant kitchen environment at all times

Qualifications

• Minimum 3–4 years of experience as a Chef de Cuisine or Sous Chef role, in a high-volume, Events-focused kitchen
• Demonstrates genuine passion for food, seasonal ingredients, and culinary innovation
• Brings a strong sense of integrity, discipline, and operational leadership to the role
• Proven ability to build, develop, and lead high-performing culinary teams in fast-paced settings
• Recognized for meticulous attention to detail, consistency, and execution under pressure
• Excellent communication and interpersonal skills, with the ability to collaborate across departments and engage with clients when needed
• Thrives in a results-driven environment, with a focus on continuous improvement and team development
• Leads by example through a hands-on, supportive leadership style that fosters accountability and respect
• Food Handler Certification (or equivalent) required
• Flexibility to work evenings, weekends, and holidays in alignment with the events calendar and operational demands
• Legally eligible to work in Canada

Additional Information

Oliver and Bonacini's Hospitality's Diversity Commitment

At Freehand Hospitality, we are committed to treating every employee with dignity and respect. We strive to be fair and just, and create working environments where our employees can be at their best.