Oliver Bonacini Reviews

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Andrew Oliver
5 Ratings
  • Line Cook isn't worth it

    Current Employee - Anonymous Employee
    Current Employee - Anonymous Employee


    O&B looks great on a resume. Sous Chef's & Executive Chefs make 1.5% tip out on their hourly and get health benefits.


    Line cooks do not get paid for their prep work across the company. If you are scheduled for 5pm, and need to be there at 2pm to prep for service, you will not be paid for those 3 hours. Also, O&B pays less than a lot of other chain restaurants. High turnover in BOH.

    Advice to Management

    Pay employees for prep work. Stop adjusting clock in and clock out times. This is an illegal practise.

Oliver Bonacini Interviews

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Interview Experience


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Getting an Interview


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Interview Difficulty




    Event Server Interview

    Anonymous Employee in Toronto, ON (Canada)
    Accepted Offer
    Negative Experience
    Easy Interview


    I applied in-person. The process took 1+ week. I interviewed at Oliver Bonacini (Toronto, ON (Canada)) in July 2012.


    I was hired at the O&B job fair back in 2012. There were over 300 people lined up to be interviewed. Room A was a 30 second screen test and room b you were matched with HR, Venue manager and a chef.

    Interview Questions

    • Which O&B restaurants have you dined at and tell us your experience there.   1 Answer

Oliver Bonacini Awards & Accolades

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Additional Info

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Website www.oliverbonacini.com
Headquarters Toronto, Canada
Size 500 to 999 Employees
Founded 1993
Type Company - Private
Industry Restaurants, Bars & Food Services
Revenue $50 to $100 million (USD) per year
Competitors Unknown

Oliver & Bonacini Restaurants is the creation of Peter Oliver and Michael Bonacini, partners who first teamed up in 1993 to open Bay Street’s now legendary Jump. Since then, Oliver & Bonacini has come to be recognized as one of Canada's leading fine dining restaurant companies, operating 11 unique and innovative restaurants in Ontario.

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