Jr. Sous Chef - Canoe

Job summary

The Jr. Sous Chef is responsible for monitoring daily kitchen operations, maintaining cleanliness, and ensuring high standards of food quality. They also lead and mentor team members, manage inventory, and facilitate effective communication between the kitchen and front-of-house staff.

Job details

Company Description Canoe stands as one of the jewels of the Oliver & Bonacini family—a Canadian culinary icon perched high above the city with breathtaking views. Celebrated for dishes crafted from the finest local ingredients, Canoe offers a refined dining experience that embodies the pinnacle of Canadian cuisine. Joining us means becoming part of a storied legacy, serving guests with pride, passion, and unwavering attention to excellence, while contributing to moments that are both memorable and distinctly Canadian. 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 Professional development fund Join one of Canada’s leading hospitality companies, where a wide range of exciting internal career opportunities await! Job Description Our Jr. Sous Chefs are seasoned cooks which have gained considerable experience working in fine dining kitchen. They are very organized and comfortable working in a high-pressure environment. The Jr. Sous Chef must also be able to give orders within their section, work independently as well as reliably carry out orders handed down to them by the Chef. Their attention to detail is monumental, able to mentor junior cooks and trouble-shooting any problems that may arise. The day to day: Communicates the restaurant's vision to all team members and leads by example. 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 training and development initiatives as well as performance management and employee coaching. Uses conflict/resolution and problem solving skills. Other duties as assigned Qualifications Previous Junior Sous Chef or Sous Chef experience in a similar environment Passion for food & culinary excellence High level of integrity Discipline and vision Ability to build and nurture relationships; strong 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 Legally eligible to work in Canada Additional Information This is a current vacancy Wage: $50,000.00 - $55,000.00 (+plus gratuities) AI Disclosure To ensure a fair and efficient recruitment process, some aspects of candidate screening may be conducted using AI software. All assessments and outcomes are reviewed by our hiring team to provide thoughtful, personalized consideration. We are committed to transparency and respect, ensuring a welcoming experience for every candidate. Accessibility & Accommodation Oliver & Bonacini is committed to providing an inclusive recruitment process. If you require accommodation or support during any stage of the hiring process, please let us know. We will work with you to ensure your needs are met in a respectful and timely manner. Equity, Diversity & Inclusion We value and embrace diversity in all forms and encourage applicants from all backgrounds to apply. Our recruitment practices are designed to ensure fairness, equity, and opportunity for every candidate. Compensation: CAD 50000 - CAD 55000 - yearly

What you’ll do

The Jr. Sous Chef is responsible for monitoring daily kitchen operations, maintaining cleanliness, and ensuring high standards of food quality. They also lead and mentor team members, manage inventory, and facilitate effective communication between the kitchen and front-of-house staff.

Requirements

Candidates must have previous experience as a Junior Sous Chef or Sous Chef in a fine dining environment. Strong leadership, organizational skills, and the ability to work in a high-pressure environment are essential.

Benefits

• Shared gratuities • Paid vacation • Sick days • Personal days • Health insurance • Dental insurance • Vision insurance • Mental health coverage • Dining allowance • Clothing allowance • Discounted gym membership • Employee assistance program • Group life insurance • Disability insurance • Dining discount • RRSP matching • Professional development fund

Listed skills

• Problem solving · Preferred
• Attention to detail · Preferred
• Food safety · Preferred
• Communication · Preferred
• Team Leadership · Preferred
• Inventory management · Preferred
• Conflict Resolution · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary excellence
• Team leadership
• Fine dining
• Kitchen management
• Inventory management
• Food safety
• Staff training
• Performance management
• Conflict resolution
• Problem solving
• Communication
• Attention to detail
• Menu execution
• Ordering
• Mentoring
• Employee Coaching
• Fine Dining Experience
• Artificial Intelligence
• Mental Health
• Business Ethics
• Management
• Cleanliness
• Conflict Resolution
• Cooking
• Training And Development
• Employee Assistance Programs
• Performance Management
• Leadership
• Interpersonal Communications
• Problem Solving
• Operations
• Proactivity
• Restaurant Operation
• Team Leadership
• Personal Integrity
• Receiving Procedures
• Detail Oriented

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership
• Sous Chef/Cook
• Sous Chef
• Chefs
• Chefs and Head Cooks