Sous Chef

Responsibilities

• Support the preparation and execution of high quality menus for off-site catering events
• Prepare recipes and ensure all required supplies and materials are ordered and available
• Execute client menu tastings and manage offsite event setup, service, and takedown
• Perform high volume food production and preparation duties
• Monitor kitchen operations, cleanliness, inventory, and quality control
• Assist with recruitment, training, scheduling, and performance management of staff
• Maintain fiscal responsibility for food and labour costs
• Build relationships with team members and front of house management

Requirements

• Minimum of two years progressive experience as a Catering Chef or Sous Chef
• Extensive culinary training and deep food knowledge
• Proven supervisory skills and knowledge of food costing
• Experience in high volume production and off-site catering
• Excellent interpersonal and communication skills
• Ability to multi-task and prioritize in a fast-paced environment
• Valid Driver’s Licence
• Legally eligible to work in Canada

Benefits

• Competitive salary
• Paid vacation, sick, and personal days
• Comprehensive health, dental, and vision benefits
• Dining and clothing allowances
• Discounted gym membership
• RRSP matching
• Professional development fund
• 50% dining discount at all O&B restaurants

About the Company

Oliver & Bonacini Hospitality aims to captivate guests with unparalleled quality, service, and food and wine knowledge through excellence, innovation, and passion.