Sous Chef, Restaurants- Parcheggio at Oliver & Bonacini

Toronto, Ontario, Canada -

Full Time

Start Date

Immediate

Expiry Date

30 Dec, 25

Salary

0.0

Posted On

01 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Sous Chef, Italian Cuisine, Food Quality, Safety Standards, Menu Development, Team Leadership, Communication, Inventory Management, Conflict Resolution, Problem Solving, Recruitment, Training, Development, Performance Management, Coaching

Industry

Hospitality

Description

Company Description Parcheggio is a lively and welcoming neighbourhood restaurant located in North Toronto, known for its stylish atmosphere, energetic team, and simple yet creative Italian cooking. With a focus on classic red sauce fare, our menu features fresh handmade pastas, antipasti, steaks, chops, and seafood. We’re passionate about delivering warm hospitality and unforgettable dining experiences! What's in it for you? Competitive salary Gratuity sharing Paid vacation, sick, and personal days Health, dental and vision benefits with enhanced mental health coverage Discounted gym membership Employee Assistance Program Group life & disability insurance Management uniform/clothing reimbursement Monthly dining allowance for all O&B locations 50% dining discount for all O&B for you and up to 3 guests RRSP matching Tuition reimbursement O&B is one of Canada's leading hospitality companies, offering a wide range of exciting internal career opportunities! Job Description We’re looking for a passionate and skilled Sous Chef to support our kitchen leadership team in delivering bold, comforting Italian cuisine with consistency and creativity. As Sous Chef, you’ll play a key role in daily operations- leading the line, mentoring junior cooks, maintaining high standards of food quality and safety, and contributing to menu development. This is an exciting opportunity to grow your career in a fast-paced, collaborative kitchen where seasonal ingredients, scratch cooking, and Italian traditions are at the heart of everything we do. The Day to Day: Demonstrated expertise in preparing high-quality dishes, executing precise plating, and actively supporting the Chef de Cuisine in leading smooth, efficient kitchen service. Communicates the restaurant's vision to all team members and leads by example. Reinforces the O&B values daily and inspires the team with his/her exciting vision for the restaurant's future. Consistently monitors kitchen operations and cleanliness Builds and maintains relationships with team members and front of house management alike Follows proper ordering, inventory and receiving procedures Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant Conducts recruitment and selection, training and development initiatives as well as performance management and employee coaching Uses conflict/resolution and problem solving skills Other duties as assigned Qualifications 2-3 years proven experience as Sous Chef, CDP or similar cooking experience in a fast-paced, high performing restaurant Strong understanding of Italian cuisine and ingredients preferred Valid Food Handlers preferred Able to spend 100% of the time standing Ability to work evenings, weekends, and holidays Legally eligible to work in Canada Additional Information ** We thank all applicants for their interest in Oliver & Bonacini Restaurants; however, only suitable candidates will be contacted to continue the application process. ** Oliver & Bonacini's Diversity Commitment At Oliver & Bonacini Hospitality, 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

As Sous Chef, you will support the kitchen leadership team in delivering Italian cuisine while leading the line and mentoring junior cooks. You will also maintain high standards of food quality and safety and contribute to menu development.