District Chef - O&B Job Toronto area,Ontario Canada,Restaurant/Food Service

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 providing strategic culinary leadership and direction across the operation, ensuring the highest standards of food quality, creativity, consistency, and execution. As the senior culinary leader, this role oversees and supports the Chef de Cuisine and culinary leadership team, driving the overall culinary vision while ensuring the business delivers an exceptional guest experience.

The Executive Chef balances creativity with strong business acumen, using thoughtful menu development, financial management, labour optimization, and operational discipline to drive the success of the culinary operation. They are responsible for building and developing high-performing culinary teams, fostering a culture of excellence and accountability, and ensuring O&B’s culinary standards, values, and philosophy are consistently represented.

Working closely with the General Manager, Front of House leadership, and broader O&B leadership team, the Executive Chef plays a key role in shaping the direction of the business and identifying opportunities to continuously elevate the guest experience, culinary offering, and financial performance.

The Day to Day:

Provides overall culinary leadership, direction, and vision for the business, ensuring the culinary offering reflects O&B’s standards, values, and commitment to excellence.

Leads, mentors, and develops the Chef de Cuisine and broader culinary leadership team, providing clear expectations, coaching, feedback, and ongoing support.

Partners with the Chef de Cuisine to ensure the successful day-to-day operation of the kitchen, maintaining the highest standards of food quality, consistency, organization, cleanliness, and execution.

Establishes culinary priorities and long-term strategies that support the overall business plan and financial objectives.

Oversees menu development and evolution, ensuring offerings are creative, relevant, commercially successful, and aligned with the restaurant’s identity and guest expectations.

Collaborates with the Chef de Cuisine and Front of House leadership to ensure a seamless connection between culinary execution and the overall guest experience.

Maintains accountability for culinary financial performance, including food cost, labour cost, purchasing, inventory, waste management, budgeting, and forecasting.

Reviews financial results and operational reporting regularly, identifying opportunities to improve profitability, productivity, and efficiency.

Develops and implements systems and processes that maximize kitchen productivity while maintaining O&B’s standards of quality and craftsmanship.

Provides oversight of purchasing, ordering, receiving, inventory, and supplier relationships to ensure quality, consistency, and cost effectiveness.

Builds strong relationships with suppliers and partners to ensure access to high-quality ingredients and products.

Leads and supports the recruitment, selection, onboarding, training, development, and performance management of culinary leadership and team…