Chef de Cuisine Malaparte

The Chef de Cuisine is responsible for leading motivating and inspiring the culinary team while upholding the highest standards of culinary excellence. This role oversees all aspects of food preparation and execution ensuring consistency quality and operational efficiency.

The Chef de Cuisine is accountable for driving maximum productivity and cost-effectiveness through effective food and labour management. Bringing professionalism and genuine ownership to the menu each day they play a key role in distinguishing the restaurants culinary close collaboration with the Front of House team they contribute to delivering a seamless memorable and truly exceptional guest experience.

The Day to Day:

• Communicates the vision of Malaparte to all team members and leads by example.
• Reinforces O&Bs values daily inspiring the team with a compelling vision for the future.
• Actively oversees kitchen operations ensuring excellence in execution organization and cleanliness.
• Manages the venues day-to-day financial performance including budgeting forecasting and food and labour cost controls.
• Develops and curates menu offerings that drive overall guest satisfaction and reflect the venues culinary standards.
• Builds and maintains strong working relationships with culinary team members and Front of House leadership to ensure seamless collaboration.
• Adheres to proper ordering inventory and receiving procedures to maintain operational efficiency.
• Demonstrates leadership in fostering a culture centered on the experience enjoyment and craftsmanship of food and cooking.
• Partners with the management team to continuously evolve and enhance the event space and its culinary offerings.
• Leads recruitment and selection processes and supports ongoing training development performance management and coaching initiatives.
• Upholds the highest standards of personal integrity and business ethics consistently promoting and representing the business unit positively.
• Ensures all health and safety standards and procedures are strictly followed by the team.
• Applies strong conflict resolution and problem-solving skills to support a positive and productive work environment.

Qualifications :

• Proven culinary leadership experience in a comparable catering or similar environment
• Post-secondary education in Culinary Arts Management or a related field
• Red Seal and food handler certification considered an asset
• Strong business and financial acumen
• Proficiency in Microsoft Word Excel and Outlook
• Self-motivated flexible and able to multitask effectively in a fast-paced environment
• Excellent verbal and written communication skills
• Demonstrated human resources management experience including recruitment selection training and performance management
• Strong leadership and team development capabilities
• Exceptional organizational and time management skills
• Legally eligible to work in Canada
• Available evenings weekends and holidays as needed

Additional Information :

This is an existing role with a current vacancy

Salary: $65000-$75000 gratuities

AI Disclosure
To ensure a fair and efficient recruitment process some aspects of candidate screening may be conducted using AI software. All assessments and outcomes are reviewed by our hiring team to provide thoughtful personalized consideration. We are committed to transparency and respect ensuring a welcoming experience for every candidate.

Accessibility & Accommodation
Oliver & Bonacini is committed to providing an inclusive recruitment process. If you require accommodation or support during any stage of the hiring process please let us know. We will work with you to ensure your needs are met in a respectful and timely manner.

Equity Diversity & Inclusion

We value and embrace diversity in all forms and encourage applicants from all backgrounds to apply. Our recruitment practices are designed to ensure fairness equity and opportunity for every candidate.

Remote Work :

No

Employment Type :

Full-time