Sous Chef - Canoe

Job summary

The Sous Chef will oversee daily kitchen operations, ensuring high standards of quality, consistency, and cleanliness while leading the culinary team. They are responsible for managing inventory, training staff, and fostering a positive, professional kitchen culture.

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 Employee referral program Professional development fund Join one of Canada’s leading hospitality companies, where a wide range of exciting internal career opportunities await! Job Description 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: Lead by example and bring Canoe’s vision and O&B’s values to life every day—creating an inspiring, professional, and inclusive kitchen culture. Actively oversee daily kitchen operations, ensuring consistency, quality, and impeccable cleanliness. Collaborate closely with the culinary and front-of-house teams to maintain seamless communication and exceptional guest experiences. Manage inventory, ordering, and receiving procedures to ensure accuracy, cost control, and product quality. Foster a team culture that celebrates craftsmanship, creativity, and a genuine love of food and hospitality. Support all aspects of team development including recruitment, training, performance management, and ongoing coaching. Demonstrate strong leadership, professionalism, and integrity in every interaction—serving as a role model to all team members. Utilize effective conflict resolution and problem-solving skills to maintain a positive, solutions-focused environment. Perform other duties as assigned in support of kitchen and restaurant operations. Qualifications Previous Sous Chef or Chef de Cuisine 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 Salary: $54,000 - $58,000 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 54000 - CAD 58000 - yearly

What you’ll do

The Sous Chef will oversee daily kitchen operations, ensuring high standards of quality, consistency, and cleanliness while leading the culinary team. They are responsible for managing inventory, training staff, and fostering a positive, professional kitchen culture.

Requirements

Candidates must have previous experience as a Sous Chef or Chef de Cuisine in a demanding culinary environment. Strong leadership, interpersonal skills, and a hands-on approach to team management are essential for this role.

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 • Employee referral program • Professional development fund

Listed skills

• Recruitment · Preferred
• Problem solving · Preferred
• Quality assurance · Preferred
• Cost Control · Preferred
• Operations Management · Preferred
• Food safety · Preferred
• Communication · Preferred
• Inventory management · Preferred
• Conflict Resolution · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary leadership
• Kitchen management
• Staff training
• Inventory management
• Cost control
• Conflict resolution
• Team development
• Performance management
• Food safety
• Menu execution
• Communication
• Problem-solving
• Recruitment
• Quality assurance
• Operations management
• Cost Control
• Professionalism
• Artificial Intelligence
• Mental Health
• Management
• Cleanliness
• Conflict Resolution
• Cooking
• Training And Development
• Creativity
• Employee Assistance Programs
• Performance Management
• Leadership
• Interpersonal Communications
• Inventory Management
• Problem Solving
• Operations
• Proactivity
• Coaching
• Restaurant Operation
• Team Building
• Team Leadership
• Product Quality (QA/QC)
• Receiving Procedures
• Detail Oriented

Job areas

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