Ready for the next chapter of your career? Why not make one of Canada's leading restaurant groups a part of it! We value relentless innovation and kick-
ass creativity! We provide advancement through training and development and our hands on managers empower people and awaken ability through responsibility and respect.
What’s in it for you?
Competitive wages / salary packages
A comprehensive group benefits program
Training and development opportunities
Staff dining discount
RRSP matching program for managers
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.
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.