Chef de Cuisine - O&B Blue Mountain at The Westin

Oliverbonacini; Collingwood; On-site; CAD 90,000 - 120,000; Full time

Job summary

Oliver & Bonacini is seeking a Chef de Cuisine to lead a talented culinary team in delivering exceptional dining experiences. You will drive kitchen excellence, uphold the highest standards, and collaborate closely with Front of House to ensure seamless guest satisfaction.

The role requires proven leadership, strong financial acumen, and a commitment to safety and quality in a fast-paced restaurant environment. Evening and weekend availability is essential for this leadership position.

Qualifications

• Proven culinary leadership experience in a catering or similar environment.
• Post-secondary education in Culinary Arts Management or related field.
• Red Seal and food handler certification considered an asset.

Responsibilities

• Leads, motivates, and inspires the culinary team while upholding high standards of culinary excellence.
• Oversees kitchen operations, ensuring excellence in execution, organization, and cleanliness.
• Manages budgeting, forecasting, and food and labour cost controls to drive profitability.
• Develops and curates menu offerings reflecting the venue's culinary standards.
• Collaborates with Front of House to deliver a seamless guest experience.
• Leads recruitment, onboarding, training, and performance management processes.
• Ensures health and safety standards are strictly followed by the team.

Skills

Culinary leadership

Business acumen

Communication skills

HR management

Multitasking

Time management

Operational excellence

Team development

Availability evenings/weekends/holid

Education

Post-secondary education in Culinary Arts Management or related field

Red Seal certification (asset)

Food handler certification (asset)

Tools

Microsoft Word

Excel

Outlook

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

• 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

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.