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?
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:
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
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
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
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
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
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
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 train, motivate, and hold team members accountable
Flexibility to work early mornings, late nights, weekends, and holidays
Collaborative, solution focused, positive attitude
Ability to stand for extended periods
Capable of lifting up to 50 lbs
Comfortable working in fast‑paced, high‑heat kitchen environments
Why This Role Is Senior
This position is not simply executional—it is leadership‑driven. The Senior Chef de Partie is trusted with the success of large‑scale events, acts as a decision‑maker during service, and represents the Chef’s standards on the floor.
This is a current vacancy
Wage: $23 - $26
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.
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 and beyond, O&B’s diverse portfolio currently includes a collection of unique and innovative restaurants, event spaces, a bakery, and several strategic partnerships. O&B’s restaurants include à la carte dining, quick service, catering, group dining and special events. The company’s private dining and events division, Oliver & Bonacini Events and Catering, manages a number of large-scale event venues, including Arcadian, The Carlu, and the Toronto Region Board of Trade, among others.
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.
