Chef de Cuisine, Events

Company Description We are seeking a dynamic and experienced Chef de Cuisine to lead culinary operations for our high-caliber events division. This role is ideal for a chef with a passion for precision, creativity, and elevated execution across a range of event formats – from intimate plated dinners to large-scale receptions. What's in it for you? Gratuity Sharing Paid Vacation, Sick Days and Personal Days Discounted gym membership and Employee Assistance Program 50% Dining Discount for all O&B locations for you and up to 3 guests Monthly Dining Allowance Uniform Allowance Employee Referral Program Training and development opportunities Access to Health, Dental and Visions benefits with Enhanced Mental Health Coverage O&B is one of Canada’s largest hospitality companies with many internal career opportunities. We have restaurants, food halls, and catering teams in Alberta, Ontario, and Quebec. Job Description Partner with clients and the Event Sales Team to design seasonal, balanced, and cost-effective menus tailored to each event’s unique vision and requirements Lead and conduct client tastings with a focus on professionalism, presentation, and culinary detail Oversee all back-of-house event operations – from prep and packing through to execution and teardown – ensuring organization, efficiency, and timeliness at every stage Develop production sheets, prep lists, and load-in schedules; manage inventory, receiving, and quality control Ensure all ingredients, equipment, and supplies are ordered, prepped, and ready well in advance of each event Uphold the highest standards of food quality, consistency, and presentation in all areas of event production Recruit, train, schedule, and lead a team of event cooks and support staff; foster clear communication, accountability, and a culture of excellence Collaborate closely with FOH managers and service teams to ensure seamless kitchen-to-service flow and a memorable guest experience Monitor food and labor costs to maintain profitability and efficiency across all events Lead pre-event briefings and kitchen team meetings to align on event details, service flow, and expectations Represent the O&B culinary brand with professionalism, creativity, and integrity in client interactions and public-facing events Ensure full compliance with health & safety standards, maintaining a clean, organized, and compliant kitchen environment at all times Qualifications Minimum 3–4 years of experience as a Chef de Cuisine or Sous Chef role, in a high-volume, Events-focused kitchen Demonstrates genuine passion for food, seasonal ingredients, and culinary innovation Brings a strong sense of integrity, discipline, and operational leadership to the role Proven ability to build, develop, and lead high-performing culinary teams in fast-paced settings Recognized for meticulous attention to detail, consistency, and execution under pressure Excellent communication and interpersonal skills, with the ability to collaborate across departments and engage with clients when needed Thrives in a results-driven environment, with a focus on continuous improvement and team development Leads by example through a hands‑on, supportive leadership style that fosters accountability and respect Food Handler Certification (or equivalent) required Flexibility to work evenings, weekends, and holidays in alignment with the events calendar and operational demands Legally eligible to work in Canada Additional Information Oliver and Bonacini's Hospitality's Diversity Commitment We are committed to treating every employee with dignity and respect. We strive to be fair and just, and create working environments where our employees can be at their best. Seniority level Mid‑Senior level Employment type Full‑time Job function Management and Manufacturing Industries Hospitality #J-18808-Ljbffr