Chef de Cuisine - Catering

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.

We are pleased to offer direct-to-venue catering services in Toronto and beyond. Our catering packages which focus on chef-driven cuisine and fresh, seasonal ingredients have been carefully crafted by our culinary experts.

We offer a variety of plated and reception-style menus perfect for any occasion from weddings and social celebrations to corporate events and more.

Clients work alongside our Event Specialists, to fully customize our catering packages to meet the needs of their occasion and budget.

When it comes to planning off-site events, O&B’s extensive catering experience, paired with stand-out food and service, is something our clients can rely on.

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 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.

PRIMARY DUTIES & RESPONSIBILITIES

• Communicates the catering 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.
• Consistently monitors kitchen operations and cleanliness
• Builds and maintains relationships 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
• Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant
• Conducts recruitment and selection, training and development initiatives as well as performance management and employee coaching
• Uses conflict / resolution and problem solving skills

Qualifications

• A minimum of 5 years of culinary leadership experience in a similar environment
• Culinary Arts or Management education is an asset
• Red Seal, Certified Chef de Cuisine designation Certification desirable
• Serve Safe Certification
• Strong business acumen
• 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