Sous Chef, Events - Sixty-Eight at Oliver & Bonacini

Toronto, Ontario, Canada -

Full Time

Start Date

Immediate

Expiry Date

02 Jan, 26

Salary

0.0

Posted On

04 Oct, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Menu Planning, Team Management, Client Service, Food Quality, Presentation, Safety Standards, Inventory Management, Recruitment, Training, Communication, Leadership, Attention to Detail, Cost Management, Collaboration, Event Coordination

Industry

Hospitality

Description

Company Description Perched on the 68th floor of 40 King West, this breathtaking venue offers panoramic views of the city and beyond. The primary event space, Cirrus, provides an elegant backdrop for weddings, corporate events, galas and more, with the exclusive tenant lounge available for weekend cocktail receptions. On weekday evenings, private dining rooms with stunning CN Tower views will be open to the public, offering chef-driven cuisine and some of Toronto’s most coveted private dining experiences. What's in it for you? Competitive Salary Gratuity Sharing Paid Vacation, Sick Days and Personal Days Discounted gym membership and Employee Assistance Program 50% Dining Discount for all O&B locations for you and up to 3 guests Uniform Allowance Employee Referral Program Training and development opportunities Access to Health, Dental and Visions benefits with Enhanced Mental Health Coverage O&B is one of Canada’s largest hospitality companies with many internal career opportunities. We have restaurants, food halls, and catering teams in Alberta, Ontario, and Quebec. Job Description Our Sous Chefs play a key leadership role in the successful execution of culinary operations This is a hands-on position that combines technical cooking expertise with team management, operational planning, and client-facing service. The ideal candidate thrives in a high-volume, fast-paced environment, brings creative vision to menu planning, and leads with O&B’s values top of mind. 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, presentation, and safety in all aspects of production Recruit, train, schedule, and lead a team of event cooks; provide clear direction, feedback, and ongoing coaching Work closely with FOH managers and service teams to ensure smooth coordination and an exceptional guest experience Monitor and manage food and labour costs to ensure fiscal responsibility across all events Foster a culture that celebrates food, collaboration, and service excellence 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 Maintain a clean, organized, and compliant kitchen at all times Qualifications 1–2 years of experience as a Sous Chef or Chef de Partie in a high-volume, quality-driven kitchen environment. Genuine passion for food, creativity, and culinary excellence. A strong sense of integrity, discipline, and vision in both leadership and operations. Proven ability to build and nurture high-performing teams, with excellent interpersonal and leadership skills. Known for a meticulous attention to detail and commitment to consistency. Exceptional communication skills, with the ability to engage effectively at all levels of the organization. Energized by a performance-driven culture, with a focus on results and continuous improvement. Takes a hands-on leadership approach, inspiring others by leading through action and example. Valid Food Handler Certification preferred. Must have flexibility and availability to work evenings, weekends, and holidays as required by the needs of the business. Additional Information Oliver and Bonacini's Hospitality's Diversity Commitment At Oliver and Bonacini we are committed to treating every employee with dignity and respect. We strive to be fair and just, and create working environments where our employees can be at their best.

Responsibilities

The Sous Chef will lead culinary operations for events, collaborating with clients and the Chef de Cuisine to design and execute menus. They will manage back-of-house operations, ensuring quality and timely service while fostering a positive team culture.