Chef de Cuisine, Events Sixty-Eight , Toronto

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 events 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 34 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 Bonacinis  Hospitalitys 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.

Remote Work :

No

Employment Type :

Full-time