SousChef

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