Executive Chef

Oliver & Bonacini - Toronto, ON (30+ days ago)

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Company Description

Founded in 1993 by Peter Oliver and Michael Bonacini, Oliver & Bonacini Hospitality is now recognized as one of Canada’s leading restaurant and event groups. With locations in Toronto, Montreal, Saskatoon, Calgary, Edmonton and beyond, O&B’s diverse portfolio currently includes a collection of unique and innovative restaurants, event spaces, a bakery, and several strategic partnerships.

Oliver & Bonacini credits its success to the development of a strong corporate culture, where excellence of food quality and service are valued above all else. With even further expansion ahead, Oliver & Bonacini’s standards of food and service excellence remain the main focus of the company’s vision.

Job Description

The Executive Chef is responsible for leading, motivating and engaging the culinary team by executing the highest standard of culinary excellence. The Executive Chef is accountable for ensuring maximum productivity and cost-effectiveness through food and labour costing initiatives. Passionate about innovation and quality, the Executive Chef must critically and creatively assess their dishes regularly, as the menus change frequently. We are looking for an individual who is relentless in their pursuit to push culinary limits across multiple locations.

Communicates the venue's vision to all team members and leads by example. Reinforces the values daily and inspires the team with his/her exciting vision for the venue's future.
Actively monitors kitchen operations and cleanliness
Assists in budgets and annual strategic planning
Acts a ‘stand-in’ Chef when needed, including supervising activities and instructs cooks in preparation, cooking, garnishing and presentation of food
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 ordering, inventory and receiving procedures are being followed and identifies efficiencies wherever possible
Ensures proper health and safety procedures are followed by all team members
Uses conflict/resolution and problem solving skills

Qualifications

A minimum of 4-5 years of culinary leadership experience in a similar environment
Experience managing multiple different locations
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 Hospitality; however, only suitable candidates will be contacted to continue the application process. **