Experience the best of hospitality with Canada’s most diverse restaurant & events company
Toronto, ON, Canada
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.
On-site · Toronto
The Jr. Sous Chef is responsible for monitoring daily kitchen operations, maintaining cleanliness, and ensuring high standards of food quality. They also lead and mentor team members, manage inventory, and facilitate effective communication between the kitchen and front-of-house staff.
On-site · Toronto
The Sous Chef will actively oversee daily kitchen operations, ensuring consistency, quality, and cleanliness while leading the team by example. They are responsible for managing inventory, supporting staff development, and fostering an inclusive and professional kitchen culture.
On-site · Toronto
The Sous Chef will oversee daily kitchen operations, ensuring high standards of quality, cleanliness, and consistency. They are responsible for managing inventory, leading the culinary team, and supporting staff development through training and coaching.
On-site · Toronto
The Sous Chef will oversee daily kitchen operations, ensuring high standards of quality, consistency, and cleanliness while leading the culinary team. They are responsible for managing inventory, training staff, and fostering a positive, professional kitchen culture.
On-site · Toronto
The Jr. Sous Chef is responsible for monitoring daily kitchen operations, maintaining cleanliness, and ensuring high standards of food quality. They also lead the team, manage inventory, and provide coaching and performance management to junior staff.
On-site · Toronto
The cook is responsible for daily food preparation according to company standards and maintaining station duties while adhering to safety and sanitation guidelines. They must also assist with inventory management and provide guidance to junior staff in a high-pressure event environment.
On-site · Toronto
The cook is responsible for daily food preparation, maintaining kitchen cleanliness, and executing event menus according to company standards. They must also assist with inventory management, food storage, and strict adherence to safety and hygiene guidelines.
On-site · Toronto
The Line Cook is responsible for daily food preparation, following recipes, and maintaining portion control according to restaurant standards. They must also ensure cleanliness of prep areas and equipment while strictly adhering to food safety and sanitation guidelines.
On-site · Toronto
The line cook is responsible for daily food preparation, following recipes, and maintaining portion control according to company standards. They must also ensure the cleanliness of the kitchen, manage inventory, and adhere to all food safety and hygiene guidelines.
On-site · Toronto
The Sous Chef will actively oversee daily kitchen operations, ensuring consistency, quality, and cleanliness while leading the team by example. They are responsible for managing inventory, supporting staff development, and fostering a positive, inclusive kitchen culture.
On-site · Toronto
Oversee daily kitchen operations to ensure consistency, quality, and cleanliness while leading the culinary team. Manage inventory, ordering, and staff development to maintain a professional and inclusive kitchen culture.
On-site · Toronto
The Senior Chef de Partie is responsible for the execution, leadership, and quality control of high-volume event menus. They oversee production schedules, mentor kitchen staff, and ensure all food meets luxury hospitality standards.
On-site · Toronto
The Senior Chef de Partie oversees the production and quality control of high-volume event menus, ensuring luxury hospitality standards are met. They lead and mentor kitchen staff while coordinating operational planning and food safety compliance.
On-site · Toronto
The Chef de Partie is responsible for daily food preparation, following recipes and presentation standards, and maintaining station cleanliness. They must also assist with inventory management, food storage, and adherence to strict sanitation and safety guidelines.
On-site · Toronto
Perform food preparation for the event space according to company standards and recipes. Maintain station cleanliness and strictly adhere to food safety, sanitation, and hygiene guidelines.
On-site · Toronto
The cook is responsible for daily food preparation, following recipes, and maintaining portion control according to restaurant standards. They must also ensure the cleanliness of prep areas and equipment while strictly adhering to food safety and hygiene guidelines.
On-site · Edmonton
The Restaurant Manager oversees daily operations, including staff recruitment, training, scheduling, and inventory management. They are also responsible for managing the bar and beverage program to ensure high quality, profitability, and an exceptional guest experience.
On-site · Toronto
The Sous Chef manages kitchen operations, oversees cleanliness, and mentors junior cooks to ensure high-quality food production. They are responsible for inventory management, recipe creation, and maintaining positive relationships with both front-of-house and back-of-house teams.
On-site · Toronto
Oversee daily kitchen operations and maintain high standards of cleanliness and organization while delivering exceptional Italian cuisine. Lead, coach, and develop the culinary team and co-op students for both à la carte service and special events.
On-site · Toronto
The Chef de Partie is responsible for executing dishes to specification with precision and consistency while maintaining high kitchen standards. They manage station prep, adhere to food safety guidelines, and support the development of other cooks.