Oliver & Bonaciniis a leading Canadian hospitality and event service provider, known for delivering exceptional culinary experiences and flawless event execution. This role is for a highly experienced culinary professional to manage and lead high‑volume event production and service.ResponsibilitiesCulinary Execution & Quality ControlExecute and oversee the production of large‑scale event 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.Leadership & Team OversightLead, 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.Operational PlanningParticipate 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.Food Safety & ComplianceEnforce 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.Inventory & Cost AwarenessMonitor waste, yields, and portion control during production.Assist with inventory management, receiving, and proper stock rotation.Report shortages, quality issues, or equipment concerns promptly.Service ExcellenceSupport 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.QualificationsMinimum 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.Solid 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.Skills & CompetenciesExceptional 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.Physical RequirementsAbility to stand for extended periods.Capable of lifting up to 50 lbs.Comfortable working in fast‑paced, high‑heat kitchen environments.BenefitsGratuities.Discounted gym membership.Access to Employee Assistance Program for confidential support.50% dining discount at all Oliver & Bonacini restaurants for you and up to three guests.Employee Referral Program.Additional InformationWage: $23 - $26 per hour.AI Disclosure: Some aspects of candidate screening may involve AI software; all outcomes are reviewed by our hiring team.Accessibility & Accommodation: Please let us know if you require accommodation during the hiring process.Equity, Diversity & Inclusion: We value and embrace diversity in all forms and encourage applicants from all backgrounds to apply.For a comprehensive, fair, and inclusive recruitment experience, we are committed to transparency, respect, and thoughtful consideration of every candidate.#J-18808-Ljbffr

📌 Senior Chef De Partie - Events - $23 - $26 An Hour (Winnipeg)
🏢 Oliver & Bonacini
📍 Winnipeg