Under the supervision of the Corporate Chef, Events, the Chef de Cuisine is responsible for leading, motivating and engaging the culinary team by executing the highest standard of culinary excellence.  He/she oversees all food preparation for their location.  The Chef de Cuisine is also accountable for ensuring maximum productivity and cost-effectiveness through food and labour costing initiatives.

The day to day:

• Communicates the location’s vision to all team members and leads by example.  Reinforces the O&B values daily and inspires the team with his/her exciting vision for the restaurant’s future.
• Consistently monitors kitchen operations and cleanliness
• Builds and maintains relationships with team members and front of house management alike
• Follows proper ordering, inventory and receiving procedures
• Shows leadership in creating a culture that revolves around the experienc...