Sous Chef, Events - Oliver & Bonacini

Founded in 1993 by Peter Oliver and Michael Bonacini, Oliver & Bonacini Hospitality is recognized as one of Canada’s leading restaurant and event groups. With operations in Toronto, Montreal, Calgary, Edmonton, and beyond, our diverse portfolio includes a range of acclaimed restaurants, unique event venues, a bakery, and strategic culinary partnerships. O&B’s offerings span à la carte dining, quick service, catering, grocery, and special events. Our private dining and events division—Oliver & Bonacini Events and Catering—proudly manages some of the country’s most iconic venues. We are passionate about delivering exceptional hospitality experiences through inspired food, genuine service, and great people.

We are recruiting talented individuals for Sous Chef positions across various O&B locations:

• Arcadian
• Ivey Donald K. Johnson Centre 
• Estates of Sunnybrook
• The Carlu
• Malaparte
• The Quay
• Village Loft
• SixtyEight

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!

Join the Oliver & Bonacini team as a Sous Chef, where your culinary expertise, leadership, and attention to detail will help create exceptional dining experiences for our guests. Working closely with the Executive Chef and culinary leadership team, you will play an important role in overseeing daily kitchen operations, leading the culinary team, and ensuring food quality, consistency, and presentation meet O&B standards. You will be responsible for supporting menu execution, coordinating food preparation and service, maintaining a clean and organized kitchen, and ensuring all food safety and sanitation standards are consistently followed. We are looking for an experienced culinary professional who is passionate about food and hospitality, thrives in a fast-paced, team-oriented environment, and takes pride in developing others and delivering outstanding culinary experiences.

The day to day:

• Communicates the culinary vision and event expectations clearly and consistently, inspiring the team through strong leadership, professionalism, and a passion for hospitality.
• Embodies and reinforces Oliver & Bonacini values in all aspects of event operations, setting a high standard for culinary excellence, teamwork, and guest service.
• Supports the Executive Chef and culinary leadership team in overseeing all aspects of event kitchen operations, ensuring events are executed smoothly, efficiently, and according to specifications.
• Oversees food preparation, cooking, plating, and service for events, ensuring all dishes meet O&B standards for quality, consistency, presentation, and timing.
• Actively monitors kitchen performance, food quality, cleanliness, organization, and food safety throughout event preparation and service.
• Leads and supports the culinary team during events, clearly communicating responsibilities, priorities, timelines, and service expectations.
• Works closely with the Front of House and Events teams to ensure effective communication and seamless event execution.
• Adapts to changing event requirements, guest needs, last-minute requests, and operational challenges while maintaining a high level of service and professionalism.
• Oversees proper inventory management, ordering, receiving, storage, and organization of food products and supplies to support event execution and cost control.
• Ensures proper food handling, storage, labelling, sanitation, and workplace safety procedures are consistently followed.
• Supports the recruitment, onboarding, training, coaching, and development of culinary team members, helping build a skilled and engaged event kitchen team.
• Provides ongoing feedback and coaching to team members and addresses performance or operational concerns in a timely and professional manner.
• Fosters a positive, collaborative, and respectful working environment between the culinary team, Front of House, Events, and other operational teams.
• Demonstrates strong problem-solving and conflict-resolution skills, particularly in the fast-paced and dynamic environment of event operations.
• Creates and supports a culture centered around the enjoyment, creativity, and craft of cooking while encouraging the team to take pride in their work.
• Demonstrates integrity, accountability, and professionalism while acting as an ambassador for the restaurant and the Oliver & Bonacini brand.
• Supports event setup, service, breakdown, and post-event kitchen procedures as required.
• Performs other related duties as assigned to support the success of the events, team, and business.

• 1–2 years of experience as a Sous Chef, Chef de Partie, or in a similar culinary leadership role within a high-volume, quality-driven kitchen environment.
• Previous experience in event catering, banquet operations, or high-volume service is considered an asset.
• Genuine passion for food, creativity, hospitality, and culinary excellence.
• Strong leadership skills with the ability to motivate, coach, and develop a diverse culinary team.
• Proven ability to work effectively in a fast-paced, high-pressure environment while maintaining composure, organization, and attention to detail.
• Strong understanding of food preparation, cooking techniques, presentation, and kitchen operations.
• Exceptional attention to detail with a strong commitment to food quality, consistency, presentation, and timing.
• Excellent communication and interpersonal skills, with the ability to collaborate effectively with culinary, Front of House, and Events teams.
• Strong organizational and problem-solving skills, with the ability to adapt quickly to changing event requirements and operational priorities.
• Demonstrates integrity, accountability, professionalism, and a hands-on leadership approach.
• Ability to lead by example and maintain a positive, respectful, and collaborative team environment.
• Strong understanding of food safety, sanitation, workplace safety, and proper food handling procedures.
• Valid Food Handler Certification required or preferred, depending on location requirements.
• Energized by a performance-driven environment with a focus on delivering exceptional culinary experiences and continuous improvement.
• Must have flexibility and availability to work evenings, weekends, holidays, and varying event schedules based on the needs of the business.
• Legally eligible to work in Canada.

Salary: $50,000.00 - $55,000.00 yearly

We are currently hiring multiple Sous Chef to support staffing needs across various Oliver & Bonacini locations.

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 (from employer):
50000 – 55000 CAD (YEARLY)