The Executive Chef is responsible for providing strategic culinary leadership and direction across the operation, ensuring the highest standards of food quality, creativity, consistency, and execution. As the senior culinary leader, this role oversees and supports the Chef de Cuisine and culinary leadership team, driving the overall culinary vision while ensuring the business delivers an exceptional guest experience. They are responsible for building and developing high‑performing culinary teams, fostering a culture of excellence and accountability, and ensuring O&B;’s culinary standards, values, and philosophy are consistently represented. Working closely with the General Manager, Front of House leadership, and broader O&B; leadership team, the Executive Chef plays a key role in shaping the direction of the business and identifying opportunities to continuously elevate the guest experience, culinary offering, and financial performance. Leads, mentors, and develops the Chef de Cuisine and broader culinary leadership team, providing clear expectations, coaching, feedback, and ongoing support. Partners with the Chef de Cuisine to ensure the successful day-to-day operation of the kitchen, maintaining the highest standards of food quality, consistency, organization, cleanliness, and execution. Establishes culinary priorities and long‑term strategies that support the overall business plan and financial objectives. Oversees menu development and evolution, ensuring offerings are creative, relevant, commercially successful, and aligned with the restaurant’s identity and guest expectations. Collaborates with the Chef de Cuisine and Front of House leadership to ensure a seamless connection between culinary execution and the overall guest experience.



Maintains accountability for culinary financial performance, including food cost, labour cost, purchasing, inventory, waste management, budgeting, and forecasting. Develops and implements systems and processes that maximize kitchen productivity while maintaining O&B;’s standards of quality and craftsmanship. Provides oversight of purchasing, ordering, receiving, inventory, and supplier relationships to ensure quality, consistency, and cost effectiveness. Builds solid relationships with suppliers and partners to ensure access to high‑quality ingredients and products. Leads and supports the recruitment, selection, onboarding, training, development, and performance management of culinary leadership and team members. Creates a culture of accountability, collaboration, learning, and continuous improvement within the culinary team. Identifies and develops high‑potential culinary talent, creating opportunities for career growth and succession planning. Ensures consistent execution of recipes, culinary standards, portioning, presentation, and food quality across all areas of the operation. Works closely with Front of House leadership to respond to guest feedback and continuously enhance the overall dining experience. Fosters a culture centered around the experience, enjoyment, creativity, and craftsmanship of food and cooking. Ensures all health, safety, sanitation, food handling, and workplace standards are consistently followed.



Maintains the highest standards of personal integrity and business ethics while promoting a positive and professional work environment. Stays current with culinary trends, techniques, products, and industry developments, identifying opportunities to keep the culinary offering innovative and competitive. Minimum 7–10 years of progressive culinary leadership experience, including experience in an Executive Chef, Chef de Cuisine, or comparable senior culinary leadership role. Proven experience leading and developing senior culinary teams in a high‑volume restaurant, hospitality, catering, or similar environment. Post‑secondary education in Culinary Arts Management, Hospitality, or a related field. Red Seal certification considered an asset. Strong business and financial acumen, with demonstrated experience managing food and labour costs, budgets, forecasting, and financial performance. Proven experience with menu development, recipe costing, purchasing, inventory management, and operational systems. Strong understanding of current culinary trends, techniques, ingredients, and industry practices. Demonstrated ability to balance culinary creativity with commercial and operational objectives. Exceptional leadership, coaching, and team development capabilities. Strong human resources experience, including recruitment, selection, training, performance management, succession planning, and employee relations. Exceptional organizational, planning, and time management skills with the ability to manage multiple priorities in a fast‑paced environment. Proficiency in Microsoft Word, Excel, and Outlook; experience with relevant restaurant or financial systems considered an asset. Available to work evenings

📌 Elementary & Secondary School Vice Principal (Canada)
🏢 Toronto Catholic District School Board
📍 Canada