Chef de Cuisine

Company Description

We offer a variety of plated and reception-style menus perfect for any occasion—from weddings and social celebrations to corporate events and more. Working alongside our Event Specialists to fully customize our catering packages to meet the needs of our client's occasion and budget. O&B’s extensive catering experience, paired with stand-out food and service, is something our client's continuously rely on

**What’s in it for you?**
- Competitive salary
- Paid vacation, sick, and personal days
- Health, Dental and Visions benefits with Enhanced Mental Health Coverage
- Discounted gym membership and Employee Assistance Program
- Group Life & Disability Insurance
- Management Uniform/ Clothing Reimbursement
- Monthly dining allowance for all O&B and Freehand locations
- 50% Dining Discount for all O&B and Freehand locations
- RRSP Matching
- Tuition Reimbursement
- 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, Quebec, and Nova Scotia.

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

**The Day to Day**:

- You contribute to O&B’s values daily and inspire the team with your vision for the team's future.
- You are fanatical about cleanliness and a safe working environment and so are you
- You have a savvy business acumen and are experienced managing day-to-day financial operations of the venue including budgeting, forecasting, and food and labour costs
- You are brimming with ideas and create rave worthy menu offerings, including custom menus
- You appreciate consistency and accuracy of recipe development and maintaining the teams recipe book
- You inspire others with your ability to build and maintain relationships through proper communication with FOH teams and staff alike
- You’re constantly in touch with vendors, observing menu/guest trends, as well as your staff making sure proper ordering, inventory and receiving procedures are met for the restaurants needs.
- You love to create a culture in your kitchen that revolves around the experience and enjoyment of food and cooking with FOH and BOH
- You’ll work side by side management and event planning teams to further develop the event space and its offerings
- You can conduct recruitment and selection, training and development initiatives as well as performance management and employee coaching
- You throw words of wisdom not dishes. You’re an ace when it comes to 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
- 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

**Oliver & Bonacini's Diversity Commitment**

At Oliver & Bonacini Hospitality, 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.