Head Chef & Culinary Leader for Bespoke Events

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

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.