Chef de Cuisine
Oliver & Bonacini Restaurants
Toronto, Canada
37d ago

Company Description

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
  • Gratuity sharing
  • A comprehensive group benefits program
  • Training and development opportunities
  • Staff dining discount
  • RRSP matching program for managers
  • Job Description

    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
  • Qualifications

  • 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
  • Additional Information

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

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