Sous Chef, Events - Oliver & Bonacini

As a Sous Chef at Oliver & Bonacini, you will work closely with the Executive Chef and culinary leadership team to oversee daily kitchen operations, lead the culinary team, and ensure food quality, consistency, and presentation meet O&B standards. You will support menu execution, coordinate food preparation and service, maintain a clean and organized kitchen, and ensure food safety and sanitation standards are followed. This role is ideal for an experienced culinary professional passionate about food and hospitality, thriving in a fast-paced, team-oriented environment.

Responsibilities

• 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.

Requirements

• 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.

Benefits

• 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