Senior Chef de Partie - Events

Oliver & Bonacini • Toronto, ON

77d • CA$23 - CA$26 • Onsite

About The Position

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.

Requirements

• 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
• 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

Responsibilities

• 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.

Benefits

• 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

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: Associate degree