Chef-Jobs in Kanada

Job Description / g

We are seeking a dynamic and experienced Chef de Cuisine to lead culinary operations for our high-caliber events division. This role is ideal for a chef with a passion for precision, creativity, and elevated execution across a range of event formats — from intimate plated dinners to large-scale receptions.

The Chef de Cuisine will be responsible for overseeing all aspects of event menu development, kitchen team management, and day-of execution. Collaborating closely with event planners and front-of-house teams, the successful candidate will ensure that each event meets our standards of excellence in both quality and presentation.

This is a hands-on leadership role that requires strong organizational skills, calm under pressure, and a deep understanding of seasonal and scalable cuisine.

• Partner with clients and the Event Sales Team to design seasonal, balanced, and cost-effective menus tailored to each event’s unique vision and requirements
• Lead and conduct client tastings with a focus on professionalism, presentation, and culinary detail
• Oversee all back-of-house event operations — from prep and packing through to execution and teardown — ensuring organization, efficiency, and timeliness at every stage
• Develop production sheets, prep lists, and load-in schedules; manage inventory, receiving, and quality control
• Ensure all ingredients, equipment, and supplies are ordered, prepped, and ready well in advance of each event
• Uphold the highest standards of food quality, consistency, and presentation in all areas of event production
• Recruit, train, schedule, and lead a team of event cooks and support staff; foster clear communication, accountability, and a culture of excellence
• Collaborate closely with FOH managers and service teams to ensure seamless kitchen-to-service flow and a memorable guest experience
• Monitor food and labor costs to maintain profitability and efficiency across all events
• Lead pre-event briefings and kitchen team meetings to align on event details, service flow, and expectations
• Represent the O&B culinary brand with professionalism, creativity, and integrity in client interactions and public-facing events
• Ensure full compliance with health & safety standards, maintaining a clean, organized, and compliant kitchen environment at all times

• Minimum 3–4 years of experience as a Chef de Cuisine or Sous Chef role, in a high-volume, Events-focused kitchen
• Demonstrates genuine passion for food, seasonal ingredients, and culinary innovation
• Brings a strong sense of integrity, discipline, and operational leadership to the role
• Proven ability to build, develop, and lead high-performing culinary teams in fast-paced settings
• Recognized for meticulous attention to detail, consistency, and execution under pressure
• Excellent communication and interpersonal skills, with the ability to collaborate across departments and engage with clients when needed
• Thrives in a results-driven environment, with a focus on continuous improvement and team development
• Leads by example through a hands-on, supportive leadership style that fosters accountability and respect
• Food Handler Certification (or equivalent) required
• Flexibility to work evenings, weekends, and holidays in alignment with the events calendar and operational demands
• Legally eligible to work in Canada