With over 20 years of culinary history, Canoe continues to challenge creative boundaries in the spirit of celebrating Canada and its distinct provinces. Considered one of the country’s top dining destinations, Canoe has received accolades from national and international media, including The Globe & Mail, Food & Wine, and Vogue. Canoe’s mission is to uphold the highest standards of excellence and strive to establish new benchmarks in hospitality, maintaining open water ahead of its competition.

What’s in it for you?

- Competitive wages/salary packages

- Gratuity sharing

- A comprehensive group benefits program

- Training and development opportunities

- Staff dining discount

- RRSP matching program for managers

Working directly under Executive Chef John Horne, the Chef de Cuisine is tasked with crafting inspired dishes that reflect Canada’s diverse landscape and tell the stories of its unique regions. The Chef de Cuisine will also be responsible for leading, motivating and engaging the entire culinary team by executing the highest standard of excellence.

At Canoe, our chefs are expected to maintain close relationships with farmers, producers, and suppliers, and source the finest ingredients from across Canada. Passionate about innovation and quality, the Chef de Cuisine must critically and creatively assess their dishes regularly, as the menus change frequently. We are looking for an individual who is relentless in their pursuit to push culinary limits and redefine Canadian cuisine.

PRIMARY DUTIES & RESPONSIBILITIES

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

• 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
• Serve Safe Certification
• 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

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