Chef de Cuisine, Events - Sixty-Eight, Toronto

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

Job summary

A prominent culinary organization in Toronto seeks an experienced Chef de Cuisine to manage culinary operations for events. The successful candidate will oversee menu development, lead kitchen teams, and ensure high standards of quality. A minimum of 3–4 years in a similar role is required, along with a passion for seasonal ingredients and meticulous attention to detail. This hands-on leadership position offers a dynamic work environment.

Qualifications

• Minimum 3–4 years of experience in a Chef de Cuisine or Sous Chef role.
• Ability to lead high-performing culinary teams in fast-paced settings.
• Flexibility to work evenings, weekends, and holidays.

Responsibilities

• Lead culinary operations for events, ensuring quality and organization.
• Develop seasonal, balanced, and cost-effective event menus.
• Recruit and train a team of event cooks and support staff.

Skills

Passion for food

Organizational skills

Leadership

Attention to detail

Communication skills

Education

Food Handler Certification

Job description

Job Description / g

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.

The Day to Day

• 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