Senior Chef de Partie - Events

Oliver & Bonacini Hospitality; Toronto; On-site; CAD 32,000 - 36,000; Full time

Benefits offered by this job

Gratuities

Health, dental & vision benefits

Discounted gym membership

Employee Assistance Program

50% dining discount for you and guests

Employee referrals

Internal career opportunities

Job summary

Oliver & Bonacini Hospitality is seeking a Senior Chef de Partie to lead high‑volume event production and service, ensuring top‑quality execution and consistency across menus.

You will mentor cooks, manage on‑the‑line leadership during service, and collaborate with multiple culinary teams to plan schedules and adapt workflow while upholding luxury hospitality standards.

Qualifications

• Minimum 10+ years of professional cooking experience, with extensive high‑volume event experience.
• At least 3–5 years in a senior or leadership role within large kitchens.
• Strong mastery of classic and modern cooking techniques.
• Proven ability to execute flawless service for events ranging from 50 to 1,000+ guests.
• Demonstrated leadership, communication, and organizational skills.
• In‑depth knowledge of food safety and sanitation standards.
• Culinary diploma or equivalent professional experience preferred.

Responsibilities

• Oversee production of large-scale events menus, including plated, buffet, reception, and specialty events.
• Maintain consistency, presentation, and flavour across high-volume service.
• Ensure accurate execution of recipes, portions, and plating standards.
• Taste and evaluate food throughout production and service to ensure quality.
• Lead cooks and temporary staff during prep and service.
• Coordinate with Sous Chefs, Pastry, Garde Manger, and Stewarding teams.
• Support menu development and test new banquet items as required.
• Enforce strict adherence to food safety, sanitation, and HACCP standards.

Skills

Time management

Leadership

Attention to detail

Work ethic

Team training

Flexibility

Collaboration

Education

Culinary diploma or equivalent

Tools

HACCP knowledge

Job description

Company Description

Oliver & Bonacini is recognized as one of Canada’s premier hospitality and event service providers, known for delivering exceptional culinary experiences and flawless event execution. From intimate gatherings to large-scale celebrations, we take pride in being part of our guests’ most meaningful moments, and we do so with passion, precision, and purpose.

What’s in it for you?

• Gratuities
• Comprehensive health, dental, and vision benefits, including enhanced mental health coverage
• Discounted gym membership
• Access to our Employee Assistance Program for confidential support
• 50% dining discount at all O&B restaurants for you and up to three guests
• Employee Referral Program
• Join one of Canada’s leading hospitality companies, where a wide range of exciting internal career opportunities await!

Job Description

The Senior Chef de Partie is a highly experienced culinary professional responsible for the execution, leadership, and quality control of high‑volume events style service. This role requires advanced technical skill, deep organizational ability, and the capacity to lead teams under pressure while consistently delivering food that meets luxury hospitality standards. The Senior Chef de Partie acts as the operational backbone of events production and service.

THE DAY TO DAY:

Culinary Execution & Quality Control

Execute and oversee the production of large‑scale events menus, including plated, buffet, reception, and specialty custom events.

Maintain exceptional consistency, presentation, and flavour across high‑volume service

Ensure accurate execution of menu specifications, recipes, portioning, and plating standards

Taste and evaluate food throughout production and service to ensure quality

Leadership & Team Oversight

Lead, mentor, and direct cooks, and temporary staff during prep and service

Serve as the senior culinary presence on the line during service

Model professionalism, calm leadership, and strong kitchen discipline

Operational Planning

Participate in planning production schedules for multiple concurrent events

Coordinate closely with Sous Chefs, Pastry, Garde Manger, and Stewarding teams

Anticipate service challenges and proactively adjust workflow

Support menu development and test new banquet items as required

Food Safety & Compliance

Enforce strict adherence to food safety, sanitation, and HACCP standards

Ensure proper handling, storage, labeling, and temperature control of food

Maintain cleanliness and organization of kitchens and storage areas

Uphold all local health regulations and company policies

Inventory & Cost Awareness

Monitor waste, yields, and portion control during production

Assist with inventory management, receiving, and proper stock rotation

Report shortages, quality issues, or equipment concerns promptly

Service Excellence

Support front‑of‑house teams during service when required

Respond professionally to last‑minute changes, VIP requests, and time‑critical situations

Uphold the property’s standards of refined service and guest satisfaction

Qualifications

• Minimum 10+ years of professional cooking experience, with extensive high‑volume event experience
• At least 3–5 years in a senior or leadership role within large kitchens
• Strong mastery of classic and modern cooking techniques
• Proven ability to execute flawless service for events ranging from 50 to 1,000+ guests
• Demonstrated leadership, communication, and organizational skills
• In‑depth knowledge of food safety and sanitation standards
• Culinary diploma or equivalent professional experience preferred
• Legally eligible to work in Canada

Skills & Competencies

Exceptional time management and multitasking ability

Calm, decisive leadership under pressure

High level of attention to detail and presentation

Strong work ethic and reliability

Ability to train, motivate, and hold team members accountable

Flexibility to work early mornings, late nights, weekends, and holidays

Collaborative, solution focused, positive attitude

Physical Requirements

Ability to stand for extended periods

Capable of lifting up to 50 lbs

Comfortable working in fast‑paced, high‑heat kitchen environments

Why This Role Is Senior

This position is not simply executional—it is leadership‑driven. The Senior Chef de Partie is trusted with the success of large‑scale events, acts as a decision‑maker during service, and represents the Chef’s standards on the floor.

Additional Information

This is a current vacancy

Wage: $23 - $26

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.