Senior Chef de Partie - Events

Company Description
Oliver & Bonacini is recognized as one of Canada’s premier hospitality and event service providers, known for delivering exceptional culinary experiences and flawless event execution. From intimate gatherings to large-scale celebrations, we take pride in being part of our guests’ most meaningful moments, and we do so with passion, precision, and purpose.

What’s in it for you?

Gratuities

Comprehensive health, dental, and vision benefits, including enhanced mental health coverage

Discounted gym membership

Access to our Employee Assistance Program for confidential support

50% dining discount at all O&B restaurants for you and up to three guests

Employee Referral Program

Join one of Canada’s leading hospitality companies, where a wide range of exciting internal career opportunities await!

Job Description
The Senior Chef de Partie is a highly experienced culinary professional responsible for the execution, leadership, and quality control of high‑volume events style service. This role requires advanced technical skill, deep organizational ability, and the capacity to lead teams under pressure while consistently delivering food that meets luxury hospitality standards. The Senior Chef de Partie acts as the operational backbone of events production and service.

THE DAY TO DAY:
Culinary Execution & Quality Control
Execute and oversee the production of large‑scale events menus, including plated, buffet, reception, and specialty custom events.

Maintain exceptional consistency, presentation, and flavour across high‑volume service

Ensure accurate execution of menu specifications, recipes, portioning, and plating standards

Taste and evaluate food throughout production and service to ensure quality

Leadership & Team Oversight
Lead, mentor, and direct cooks, and temporary staff during prep and service

Serve as the senior culinary presence on the line during service

Model professionalism, calm leadership, and strong kitchen discipline

Operational Planning
Participate in planning production schedules for multiple concurrent events

Coordinate closely with Sous Chefs, Pastry, Garde Manger, and Stewarding teams

Anticipate service challenges and proactively adjust workflow

Support menu development and test new banquet items as required

Food Safety & Compliance
Enforce strict adherence to food safety, sanitation, and HACCP standards

Ensure proper handling, storage, labeling, and temperature control of food

Maintain cleanliness and organization of kitchens and storage areas

Uphold all local health regulations and company policies

Inventory & Cost Awareness
Monitor waste, yields, and portion control during production

Assist with inventory management, receiving, and proper stock rotation

Report shortages, quality issues, or equipment concerns promptly

Service Excellence
Support front‑of‑house teams during service when required

Respond professionally to last‑minute changes, VIP requests, and time‑critical situations

Uphold the property’s standards of refined service and guest satisfaction

Qualifications

Minimum 10+ years of professional cooking experience, with extensive high‑volume event experience

At least 3–5 years in a senior or leadership role within large kitchens

Strong mastery of classic and modern cooking techniques

Proven ability to execute flawless service for events ranging from 50 to 1,000+ guests

Demonstrated leadership, communication, and organizational skills

In‑depth knowledge of food safety and sanitation standards

Culinary diploma or equivalent professional experience preferred

Legally eligible to work in Canada

Skills & Competencies
Exceptional time management and multitasking ability

Calm, decisive leadership under pressure

High level of attention to detail and presentation

Strong work ethic and reliability

Ability to…