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!
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…
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