Oliver & Bonacini
hospitality
SousChef
Neural analysis suggests this role is
optimal for mid candidates.
“Sous Chef at Oliver & Bonacini. Skills: cooking, management, recruiting, training. Collaborate with clients and Chef de Cuisine to design menus. Execute client menu tastings”
What You'll Achieve.
Ensure timely prep, smooth service, and clean, organized execution; Ensure fiscal responsibility across all events; Ensure an exceptional guest experience
Industry & Context.
Available weekends, evenings and holidays as needed
What They're Looking For.
Must Have
Previous Sous Chef or Chef de Cuisine experience in a similar environment, Legally eligible to work in Canada
Nice to Have
Passion for food & culinary excellence, High level of integrity, Discipline and vision, Ability to build and nurture team leadership and interpersonal skills, Reputation for paying fanatical attention to detail, Drive and takes initiative, Exceptional communication skills with all levels of the organization, Performs well in a performance based culture, Is very hands on and motivates by setting the example, Available weekends, evenings and holidays as needed
What You'll Do.
Collaborate with clients and Chef de Cuisine to design menus
Execute client menu tastings
Lead back-of-house operations for events
Write production sheets and prep manage inventory
Ensure all necessary supplies
and resources are ordered
Maintain highest standards of food quality
and lead a team of event cooks
Work closely with FOH managers and service teams
Monitor and manage food and labour costs
Foster a culture that celebrates food
and service excellence
Lead kitchen team briefings and event-specific service meetings
Represent O&B's culinary brand with professionalism
and compliant kitchen
How You'll Work.
Team & Collaboration
Collaborate with clients and the Chef de Cuisine; Work closely with FOH managers and service teams; Foster a culture that celebrates collaboration
Communication Scope
Exceptional communication skills with all levels of the organization
Full Job Description
Initially opened in 1930 as “Eaton’s Seventh Floor,” French architect Jacques Carlu designed the Carlu. Now recognized as one of Toronto’s best examples of Art Moderne architecture, The Carlu has been designated as a National Historic Site of Canada and has played host to royalty on several occasions. As the preferred space for high profile social fetes, conventions, and corporate celebrations. In 2003, the space at 444 Yonge St. in College Park reopened as “The Carlu” event venue after an extensive restoration. What's in it for you? * Shared gratuities * Paid vacation, sick, and personal day * Comprehensive health, dental, and vision benefits, including enhanced mental health coverage * Dining allowance/ Clothing allowance * Discounted gym membership * Access to our employee assistance program * Group life and disability insurance * 50% dining discount at all O&B restaurants for you and up to three guests * RRSP matching * Employee referral program * Professional development fund * Join one of Canada’s leading hospitality companies, where a wide range of exciting internal career opportunities await! Our Sous Chefs have a proven track record of cooking in a demanding environment as well as experience in recruiting, training, development and overall management of their cooks. Our Sous Chefs are hands on with cooking and managing their teams. The day to day: * Collaborate with clients and the Chef de Cuisine to design seasonal, balanced, and cost-effective menus tailored to weddings, galas, corporate events, and more * Execute client menu tastings with professionalism and attention to detail * Lead all back-of-house operations for events, ensuring timely prep, smooth service, and clean, organized execution from start to finish * Write production sheets and prep lists; manage inventory, receiving, and quality control * Ensure all necessary supplies, ingredients, and resources are ordered and available in advance * Maintain the highest standards of food quality, present
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