District Chef - Multiple Teams

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.

Financial & Operational Performance

• 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.

People Leadership & Development

• 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 following initial screening by P&C.
• Oversees the onboarding, training, and ongoing development of Chefs de Cuisine and culinary teams, partnering with the People & Culture team to support effective training and development initiatives.
• Manages performance, addresses performance concerns, and supports employee development and succession planning in partnership with the People & Culture team as needed.
• Identifies and develops high-potential culinary talent, creating opportunities for career progression and leadership development across the district.
• Builds a culture of accountability, collaboration, learning, creativity, and continuous improvement, fostering a shared passion for food, cooking, and craftsmanship.

Standards, Safety & Compliance

• Ensures consistent adherence to O&B’s culinary standards and all applicable health, safety, sanitation, food handling, and workplace requirements across assigned locations.
• Promotes a positive, professional, and respectful work environment, demonstrating integrity and sound business ethics while using strong communication, conflict resolution, and problem-solving skills to address challenges.

Brand Representation & Special Initiatives

• Acts as a culinary ambassador for O&B, representing the brand and its culinary philosophy professionally within and outside the business.
• Participates in special events, activations, tastings, and other culinary initiatives as required.
• Performs other duties as assigned or required.

Qualifications

• 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.
• Demonstrated ability to lead through other leaders, with experience managing, mentoring, and developing Chef de Cuisine and/or Sous Chef-level talent.
• Post-secondary education in Culinary Arts Management, Hospitality, or a related field.
• Red Seal certification considered an asset.
• Food Handler certification required.
• 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.
• Excellent communication and interpersonal skills, with the ability to build strong relationships across all levels of the organization.
• 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.
• Self-motivated, adaptable, solutions-oriented, and able to make sound decisions in a high-pressure environment.
• Demonstrated commitment to hospitality, culinary excellence, and delivering an exceptional guest experience.
• Available to work evenings, weekends, holidays, and other periods as required by the business.
• Legally eligible to work in Canada.

Additional Information

AI Disclosure
To ensure a fair and efficient recruitment process, some aspects of candidate screening may be conducted using AI software. All assessments and outcomes are reviewed by our hiring team to provide thoughtful, personalized consideration. We are committed to transparency and respect, ensuring a welcoming experience for every candidate.

Accessibility & Accommodation
Oliver & Bonacini is committed to providing an inclusive recruitment process. If you require accommodation or support during any stage of the hiring process, please let us know. We will work with you to ensure your needs are met in a respectful and timely manner.

Equity, Diversity & Inclusion

We value and embrace diversity in all forms and encourage applicants from all backgrounds to apply. Our recruitment practices are designed to ensure fairness, equity, and opportunity for every candidate.

Compensation: 100 to 120 (CAD) (YEARLY)