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.

• Communicates the company’s vision to all team members and leads by example
• Overseas food production and operations of multiple food and beverage outlets
• Ensures food and labour costing initiatives are managed making certain maximum productivity and cost-effectiveness while identifying efficiencies
• Reinforces the O&B values daily and inspires the team with his/her exciting vision for the restaurant’s future
• Builds and maintains relationships with team members and front of house management alike
• Acts a ‘stand-in’ Chef when needed, including supervising activities and instructs cooks in preparation, cooking, garnishing and presentation of food
• Guides and supports the back of house management teams through day-to-day kitchen operations and troubleshooting while using effective conflict/resolution and problem solving skills
• Assists with creative menu development and implementation
• Ensures proper ordering, inventory and receiving procedures are being followed and identifies efficiencies wherever possible
• Assists in budgets and annual strategic planning
• Research source lines for products used in dishes and work closely with suppliers to source out various products
• 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

• A minimum of 4-5 years of culinary leadership experience in a similar environment
• Experience managing multiple different locations
• Post secondary education in Culinary Arts Management or similar
• Red Seal, Certified Chef de Cuisine designation Certification desirable
• Serve Safe Certification
• Strong business acumen
• Efficiency using Microsoft Word, Excel, and Outlook
• 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…..(Readmore)