- Compensation: CAD 100
- CAD 120
- yearly Company Description Founded in 1993 byPeter 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, Calgary, Edmonton and beyond, O&B;’s diverse portfolio currently includes a collection of unique and innovative restaurants, event spaces, a bakery, and several strategic partnerships. Oliver & Bonacini credits its success to the development of a solid 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.

Job Description
The District Chef is responsible for providing strategic culinary leadership and direction across multiple restaurant locations, ensuring the highest standards of food quality, creativity, consistency, and execution across the district. This role oversees the culinary operations of multiple units, partnering with individual Chefs de Cuisine and culinary leadership teams to drive O&B;’s culinary vision and deliver an exceptional guest experience at every location. The District Chef balances culinary creativity with strong business acumen, driving menu execution, financial performance, labour optimization, and operational efficiency across all assigned locations. They are responsible for developing and maintaining consistent culinary standards, identifying opportunities for improvement, and building high-performing culinary teams through coaching, mentorship, and leadership development. This role ensures O&B;’s culinary standards, values, and philosophy are consistently represented while supporting each location’s unique identity and operational needs.



Working closely with General Managers, individual restaurant culinary leaders, and the broader O&B; leadership team, the District Chef plays a key role in aligning culinary strategy across the district, strengthening collaboration between locations, and identifying opportunities to elevate the guest experience, culinary offering, and financial performance. Through regular engagement with each unit, this role drives accountability, operational excellence, and continuous improvement across the multi-unit culinary operation. The day to day:
- Provides strategic culinary leadership and direction across multiple restaurant locations, ensuring each unit reflects O&B;’s culinary standards, values, and commitment to excellence.
- Establishes culinary priorities and strategies that support business objectives while maintaining consistency, collaboration, and operational excellence across the district.
- Partners with Executive Chefs, Chefs de Cuisine, and other culinary leaders to support day-to-day operations, establish clear expectations, and address operational challenges across assigned locations.
- Develops and implements systems, processes, and best practices that improve kitchen productivity, strengthen consistency, and support continuous improvement across all units. Culinary Vision & Guest Experience
- Oversees menu development and evolution across assigned locations, ensuring offerings are creative, relevant,



commercially successful, and aligned with each restaurant’s identity and guest expectations.
- Ensures consistent execution of recipes, portioning, presentation, and food quality while supporting the unique culinary identity of each location.
- Partners with General Managers and Front of House leadership to align culinary execution with the overall guest experience, respond to guest feedback, and identify opportunities to elevate the dining experience.
- Stays current with culinary trends, techniques, products, and industry developments, identifying opportunities to keep O&B;’s culinary offering innovative and competitive.
- Maintains accountability for culinary financial performance across the district, including food and labour costs, purchasing, inventory, waste management, budgeting, and forecasting.
- Reviews financial results and operational reporting regularly, identifying trends, addressing performance gaps, and implementing strategies to improve profitability, productivity, and efficiency.
- Oversees purchasing, ordering, receiving, inventory management, and supplier relationships to ensure product quality, consistency, and cost effectiveness.
- Partners with General Managers and the broader leadership team on business planning, financial forecasting, operational initiatives, and opportunities to improve performance and grow the business.
- Leads, mentors, and develops Chefs de Cuisine across assigned locations through clear expectations, regular coaching, constructive feedback, and ongoing performance management.
- Partners with the People & Culture team throughout the recruitment process, conducting interviews and making final hiring decisions for Chef de Cuisine positions followin

📌 District Chef (Toronto)
🏢 Oliver & Bonacini
📍 Toronto