The Chef de Cuisine is responsible for leading, motivating and engaging the culinary team by executing the highest standard of culinary excellence.  He/she oversees all food preparation for the restaurant. The Chef de Cuisine is also accountable for ensuring maximum productivity and cost-effectiveness through food and labour costing initiatives.

• 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.
• Consistently monitors kitchen operations and cleanliness
• Builds and maintains relationships 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
• Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant
• Conducts recruitment and selection, training and development initiatives as well as performance management and employee coaching
• Uses conflict/resolution and problem solving skills

• A minimum of five years of culinary leadership experience in a similar restaurant 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; however, only suitable candidates will be contacted to continue the application process. **