Chef de Cuisine - The Joneses

Oliver & Bonacini Hospitality; Toronto; On-site; CAD 45,000 - 75,000; Full time

Job summary

An established industry player in hospitality is seeking a passionate Chef de Cuisine to lead their culinary team in a vibrant downtown location. This role involves overseeing food preparation, managing kitchen operations, and creating innovative menu offerings that delight guests. The ideal candidate will have a strong culinary background, exceptional leadership skills, and a commitment to excellence. Join a dynamic team where you can make a significant impact and enjoy a range of attractive perks, including competitive salary and comprehensive benefits. If you're ready to elevate your culinary career, this opportunity is perfect for you!

Benefits

Gratuity sharing

Paid vacation, sick, and personal days

Health, dental and vision benefits

Discounted gym membership

Employee Assistance Program

Group life & disability insurance

Management uniform reimbursement

Monthly dining allowance

50% dining discount

Tuition reimbursement

Qualifications

• Minimum five years of culinary leadership experience in fine dining.
• Strong business acumen and excellent communication skills.

Responsibilities

• Lead and motivate the culinary team to achieve culinary excellence.
• Manage kitchen operations, including budgeting and food costs.
• Create innovative menu offerings and ensure guest satisfaction.

Skills

Culinary Leadership

Communication Skills

Problem-Solving Skills

Time Management

Human Resources Management

Education

Post Secondary Education in Culinary Arts Management

Red Seal Certification

Tools

Microsoft Word

Microsoft Excel

Microsoft Outlook

Job description

Company Description

A funky mix of old meets new, The Joneses serves quintessential American classics with a chef-driven twist. Located in the heart of downtown Toronto at Yonge and Front St., The Joneses plays host to power lunches, happy hours, pre-theatre diners, pre-game crowds and everything in between. The mid-century modern inspired bar, dining room and lounge will be the perfect setting for casual fine dining, featuring an eclectic menu of salads, sandwiches, pressed sushi, fresh pasta, pizza, and premium steaks, along with a big, bold cocktail and wine program. RSVP to the party and apply today!

What's in it for you?

• Gratuity sharing
• Competitive salary
• Paid vacation, sick, and personal days
• Health, dental and vision benefits with enhanced mental health coverage
• Discounted gym membership
• Employee Assistance Program
• Group life & disability insurance
• Management uniform/clothing reimbursement
• Monthly dining allowance for all O&B locations for you and up to 3 guests
• 50% dining discount for all O&B
• RRSP matching
• Tuition reimbursement
• O&B is one of Canada's leading hospitality companies, offering a wide range of exciting internal career opportunities!

Job Description

The Chef de Cuisine is responsible for leading, motivating, and engaging the culinary team to execute the highest standards of culinary excellence. You'll oversee all food preparation for the restaurant and ensure maximum productivity and cost-effectiveness through food and labor costing initiatives. You'll bring professional enthusiasm and ownership to the menu every day. You'll contribute to setting our restaurants apart while collaborating with the front-of-house team to create a rave-worthy guest experience!

The Day-to-Day:

• Communicates the restaurant's vision to all team members and leads by example. Reinforces the O&B values daily and inspires the team with an exciting vision for the restaurant's future.
• Actively monitors kitchen operations and ensures cleanliness.
• Manages day-to-day financial operations of the venue, including budgeting, forecasting, and food and labor costs.
• Creates creative menu offerings, including custom menus, to ensure overall guest satisfaction, and develops and maintains a team recipe book.
• Builds and maintains strong relationships and communication with team members and front-of-house management.
• Follows proper ordering, inventory, and receiving procedures.
• Leads in creating a culture centered around the experience and enjoyment of food and cooking.
• Collaborates with the management team to further develop the event space and its offerings.
• Conducts recruitment, selection, training, and development initiatives, as well as performance management and employee coaching.
• Demonstrates high personal integrity, strong business ethics, and takes every opportunity to promote the business unit.
• Ensures proper health and safety procedures are followed by all team members.
• Utilizes conflict resolution and problem-solving skills effectively.

Qualifications

• A minimum of five years of culinary leadership experience in a similar fine dining environment
• Post secondary education in Culinary Arts Management or similar
• Red Seal, Certified Chef de Cuisine designation Certification desirable
• Food Handler and First Aid Certification, a must
• Strong business acumen
• Efficiency using Microsoft Word, Excel, and Outlook
• Self-starter, flexible and ability to multi-task in a fast paced environment
• Must possess excellent verbal and written communication skills
• Human resources management skills such as: recruitment, selection, training, performance management
• Strong leadership skills & Time management skills
• Able to lift up to 50 lbs and stand for 95% of the day.

Additional Information

** We thank all applicants for their interest in Oliver & Bonacini Hospitality; however, only suitable candidates will be contacted to continue the application process. **

Oliver & Bonacini's Diversity Commitment

At Oliver & Bonacini 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.