Chef de Cuisine, Events - Toronto

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

Job summary

A leading hospitality company in Toronto is seeking an experienced Chef de Cuisine to oversee culinary operations for a range of high-caliber events. The role requires a dynamic leader with a passion for quality and seasonal cuisine. Responsibilities include designing menus, managing kitchen teams, and ensuring event success through collaboration. Ideal candidates will have 3–4 years of experience and demonstrate strong leadership and communication skills. Join a company committed to culinary excellence and employee development.

Benefits

Gratuity Sharing

Paid Vacation, Sick Days and Personal Days

Discounted gym membership

50% Dining Discount

Monthly Dining Allowance

Uniform Allowance

Employee Referral Program

Training and Development Opportunities

Health, Dental and Vision benefits

Qualifications

• 3–4 years of experience as a Chef de Cuisine or Sous Chef in high-volume, events-focused kitchen.
• Genuine passion for food and seasonal ingredients.
• Proven ability to lead high-performing culinary teams.
• Excellent communication and interpersonal skills.

Responsibilities

• Design seasonal menus tailored to event visions.
• Lead client tastings focused on professionalism.
• Oversee all back-of-house event operations.
• Manage inventory, receiving, and quality control.
• Ensure compliance with health & safety standards.

Skills

Culinary innovation

Team leadership

Communication skills

Attention to detail

Operational efficiency

Education

Food Handler Certification (or equivalent)

Job description

Company 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.

What's in it for you?

• Gratuity Sharing
• Paid Vacation, Sick Days and Personal Days
• Discounted gym membership and Employee Assistance Program
• 50% Dining Discount for all O&B locations for you and up to 3 guests
• Monthly Dining Allowance
• Uniform Allowance
• Employee Referral Program
• Training and development opportunities
• Access to Health, Dental and Visions benefits with Enhanced Mental Health Coverage
• O&B is one of Canada’s largest hospitality companies with many internal career opportunities. We have restaurants, food halls, and catering teams in Alberta, Ontario, and Quebec.

Job Description

• 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

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.