Our Chefs bring both culinary excellence and strong leadership to the table. With a proven track record of thriving in performance-driven environments, they are experienced not only in cooking but also in recruiting, training, developing, and managing dynamic kitchen teams. Hands-on and present, our Chefs lead by example-balancing operational focus with a passion for food and people.

The Day to Day:

• Communicates the restaurant's vision clearly and consistently, inspiring the team through strong leadership and a passion for hospitality.
• Embodies and reinforces the Oliver & Bonacini values in daily operations, setting the standard for excellence.
• Actively monitors kitchen performance, food quality, and cleanliness to ensure operational efficiency and safety.
• Fosters a positive and collaborative relationship with both the back-of-house team and front-of-house management.
• Oversees proper inventory management, ordering, and receiving processes to maintain kitchen flow and cost control.
• Creates and supports a culture centered around the enjoyment, creativity, and craft of cooking.
• Demonstrates integrity and professionalism while acting as an ambassador for the restaurant and the O&B brand.
• Leads all aspects of staffing, including recruitment, onboarding, training, performance management, and coaching.
• Applies sound problem-solving and conflict resolution strategies to maintain team harmony and productivity.
• Performs other related duties as assigned to support the success of the team and business.

• 1–2 years of experience as a Sous Chef or Chef de Partie in a high-volume, quality-driven kitchen environment.
• Genuine passion for food, creativity, and culinary excellence.
• A strong sense of integrity, discipline, and vision in both leadership and operations.
• Proven ability to build and nurture high-performing teams, with excellent interpersonal and leadership skills.
• Known for a meticulous attention to detail and commitment to consistency.
• Exceptional communication skills, with the ability to engage effectively at all levels of the organization.
• Energized by a performance-driven culture, with a focus on results and continuous improvement.
• Takes a hands-on leadership approach, inspiring others by leading through action and example.
• Valid Food Handler Certification preferred.
• Must have flexibility and availability to work evenings, weekends, and holidays as required by the needs of the business.

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.

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

Founded in 1993 by Peter Oliver and Michael Bonacini, Oliver & Bonacini Hospitality is recognized as one of Canada's leading restaurant and event groups. With operations in Toronto, Montreal, Calgary, Edmonton, and beyond, our diverse portfolio includes a range of acclaimed restaurants, unique event venues, a bakery, and strategic culinary partnerships. O&B's offerings span à la carte dining, quick service, catering, grocery, and special events. Our private dining and events division—Oliver & Bonacini Events and Catering—proudly manages some of the country's most iconic venues, including Arcadian, The Carlu, Malaparte, and more. We are passionate about delivering exceptional hospitality experiences through inspired food, genuine service, and great people.

WHAT'S IN IT FOR YOU:

• Competitive salary
• Gratuity sharing
• Health, Dental and Visions benefits with Enhanced Mental Health Coverage
• Discounted gym membership and Employee Assistance Program
• Group Life & Disability Insurance
• Management Uniform Reimbursement
• Monthly dining allowance for all O&B locations
• 50% Dining Discount for all O&B locations
• RRSP Matching
• Tuition Reimbursement