Sous Chef - Offsite Catering

Toronto, ON
On-site
Posted Oct 7, 2026
1 position

$60,000–$70,000 / year

Opens an external site

Employment type: Full-time
Experience level: Senior · 5+ years
Posting language: English
Working hours: 40 hours per week

Job summary

The Sous Chef will lead kitchen operations, mentor junior staff, and ensure all food quality standards are met during catering events. They are responsible for managing inventory, overseeing recruitment, and maintaining a positive, high-performance kitchen culture.

Job details

Company Description Whether in our kitchens, dining rooms, event venues or offices, our singular purpose is to captivate guests with our unparalleled quality, service, and food and wine knowledge. We achieve this only through the excellence, innovation and passion of our team members. If you are seeking a rewarding career that involves first rate training and education, mentoring and development, attractive compensation, and inspiring rewards and recognition, consider joining Oliver and Bonacini Restaurants. What's in it for you? 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 for confidential support 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 As Sous Chef, you’re a steady hand behind the pass and a trusted leader beside the Chef de Cuisine. You’ve risen through the ranks, mastering your craft through dedication, repetition, and a sharp eye for detail. You’ll work side by side with the Chef de Cuisine to help lead the kitchen- inspiring your team, mentoring junior cooks, and ensuring every plate that leaves the pass reflects the excellence we’re known for. You’re not just executing dishes -you’re helping shape the entire experience. THE DAY TO DAY: Communicates the 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 venue'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 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 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 60000 - CAD 70000 - yearly

What you’ll do

Requirements

Candidates must have previous experience as a Sous Chef or Chef de Cuisine in a similar environment and possess strong leadership and interpersonal skills. The role requires a hands-on approach, availability for weekends and holidays, and legal eligibility to work in Canada.