Sous Chef - The Joneses

Job summary

The Sous Chef will actively oversee daily kitchen operations, ensuring consistency, quality, and cleanliness while leading the team by example. They are responsible for managing inventory, supporting staff development, and fostering an inclusive and professional kitchen culture.

Job details

Company Description A vibrant, modern neighbourhood favourite with bold, creative plates and lively service. Joining us means stepping into a world infused with retro charm—think upbeat energy, and a touch of playful sophistication. You’ll collaborate with a dynamic team, navigate a lively environment, and deliver memorable dining experiences that keep guests coming back for more. Perfect for hospitality professionals who thrive on creativity, excitement, and a spirited, nostalgic vibe in every shift. 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 The Joneses 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: $52,000 - $56,000 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 52000 - CAD 56000 - yearly

What you’ll do

The Sous Chef will actively oversee daily kitchen operations, ensuring consistency, quality, and cleanliness while leading the team by example. They are responsible for managing inventory, supporting staff development, and fostering an inclusive and 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 the ability to work weekends, evenings, and holidays are required.

Benefits

• Shared gratuities • Paid vacation • Sick days • Personal days • Health benefits • Dental benefits • Vision benefits • 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
• Cost Control · Preferred
• Food safety · Preferred
• Quality Control · Preferred
• Communication · Preferred
• Inventory management · Preferred
• Conflict Resolution · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Kitchen management
• Culinary leadership
• Staff training
• Inventory management
• Cost control
• Food safety
• Team development
• Conflict resolution
• Problem solving
• Communication
• Menu execution
• Recruitment
• Performance management
• Quality control
• Operational oversight
• 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
• Chefs
• Chefs and Head Cooks