Founded in 1993 by Peter Oliver and Michael Bonacini, Oliver & Bonacini Hospitality is now recognized as one of Canada’s leading restaurant and event groups. With locations in Toronto, Montreal, Saskatoon, Calgary, Edmonton and beyond, O&B’s diverse portfolio currently includes a collection of unique and innovative restaurants, event spaces, a bakery, and several strategic partnerships. 

Oliver & Bonacini credits its success to the development of a strong corporate culture, where excellence of food quality and service are valued above all else. With even further expansion ahead, Oliver & Bonacini’s standards of food and service excellence remain the main focus of the company’s vision.

The District Chef is responsible for leading, motivating and engaging the culinary teams of multiple locations by executing the highest standard of culinary excellence.  He/she oversees all strategic planning and process efficiency for several food and beverage outlets.  The Corporate Chef is also accountable for ensuring maximum productivity and cost-effectiveness through food and labour costing initiatives.

• Communicates the company’s vision to all team members and leads by example
• Overseas food production and operations of multiple food and beverage outlets
• Ensures food and labour costing initiatives are managed making certain maximum productivity and cost-effectiveness while identifying efficiencies
• Reinforces the O&B values daily and inspires the team with his/her exciting vision for the restaurant’s future
• Builds and maintains relationships with team members and front of house management alike
• Acts a ‘stand-in’ Chef when needed, including supervising activities and instructs cooks in preparation, cooking, garnishing and presentation of food
• Guides and supports the back of house management teams through day-to-day kitchen operations and troubleshooting while using effective conflict/resolution and problem solving skills
• Assists with creative menu development and implementation
• Ensures proper ordering, inventory and receiving procedures are being followed and identifies efficiencies wherever possible
• Assists in budgets and annual strategic planning
• Research source lines for products used in dishes and work closely with suppliers to source out various products
• Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking
• Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant

• A minimum of 4-5 years of culinary leadership experience in a similar environment
• Experience managing multiple different locations
• 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 Hospitality; however, only suitable candidates will be contacted to continue the application process. **