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

Oliver & Bonacini; Collingwood; On-site; CAD 90,000 - 110,000; Full time

Benefits offered by this job

Shared gratuities

Paid vacation

Dining allowance

Clothing allowance

Discounted gym membership

Employee assistance program

Group life and disability insurance

50% dining discount at all O&B venues

Job summary

Oliver & Bonacini seeks a Chef de Cuisine for O&B Blue Mountain at The Westin to lead and inspire a culinary team, ensuring exceptional dishes and memorable guest experiences in a mountain resort setting.

You will drive menu development, manage kitchen operations, and collaborate with Front of House to deliver a seamless dining experience while upholding O&B standards and values.

Job description

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

• Full-time


• Compensation: CAD 90,000 - CAD 110,000 - yearly

Experience simple and soulful mountain dining in a stylish ski village setting in the upscale Westin Trillium House Hotel. Custom-built for mountain dining, special events and off site caterings anywhere in the Georgian Triangle. Offering an extensive breakfast, lunch and dinner selection, as well as some seriously indulgent culinary experiences.

What's in it for you ?

• Shared gratuities in addition to your base salary


• 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!

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

• 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

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.