Oliver & Bonacini
hospitality
SousChef
“Sous Chef at Oliver & Bonacini. Skills: Menu design, Event execution, Team leadership. Collaborate with clients 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
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 to design menus
Execute client menu tastings
Lead back-of-house operations for events
Write production sheets
Ensure supplies and ingredients are ordered
Maintain food quality
and lead kitchen team
Monitor and manage food and labour costs
Foster a culture of food
Lead kitchen team briefings
Represent O&B's culinary brand
Maintain a clean kitchen
How You'll Work.
Team & Collaboration
Collaborate with clients and the Chef de Cuisine; Work closely with FOH managers and service teams; Lead kitchen team briefings and event-specific service meetings; Represent O&B’s culinary brand with professionalism and integrity during tastings, client meetings, and high-profile functions
Communication Scope
Exceptional communication skills with all levels of the organization
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