Chef de Cuisine, Events - Sixty-Eight , Toronto at Oliver & Bonacini

Toronto, Ontario, Canada -

Full Time

Start Date

Immediate

Expiry Date

21 Jan, 26

Salary

0.0

Posted On

24 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Menu Development, Team Management, Event Planning, Food Quality, Cost Management, Communication Skills, Leadership, Attention to Detail, Organizational Skills, Client Interaction, Health & Safety Compliance, Creativity, Seasonal Ingredients, Culinary Innovation

Industry

Hospitality

Description

Company Description Sixty-Eight redefines sophistication. Perched on the 68th floor of 40 King West, this breathtaking venue offers panoramic views of the city and beyond. The primary event space, Cirrus, provides an elegant backdrop for weddings, corporate events, galas and more, with the exclusive tenant lounge available for weekend cocktail receptions. On weekday evenings, private dining rooms with stunning CN Tower views will be open to the public, offering chef-driven cuisine and some of Toronto’s most coveted private dining experiences. 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 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. The Chef de Cuisine will be responsible for overseeing all aspects of event menu development, kitchen team management, and day-of execution. Collaborating closely with event planners and front-of-house teams, the successful candidate will ensure that each event meets our standards of excellence in both quality and presentation. This is a hands-on leadership role that requires strong organizational skills, calm under pressure, and a deep understanding of seasonal and scalable cuisine. The Day to Day: 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 At Freehand 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.

Responsibilities

The Chef de Cuisine will oversee all aspects of event menu development, kitchen team management, and day-of execution. This role requires collaboration with event planners to ensure excellence in quality and presentation for various events.