Company DescriptionComing soon to downtown Toronto! Sixty-Eight redefines sophistication. Perched on the 68th floor of 40 King West, this breathtaking venue offers panoramic views of the city and beyond. The primary event space, Cirrus, provides an elegant backdrop for weddings, corporate events, galas and more, with the exclusive tenant lounge available for weekend cocktail receptions. On weekday evenings, private dining rooms with stunning CN Tower views will be open to the public, offering chef-driven cuisine and some of Toronto’s most coveted private dining experiences.What's in it for you?Competitive WagesGratuity SharingPaid Vacation, Sick Days and Personal DaysDiscounted gym membership and Employee Assistance Program50% Dining Discount for all O&B locations for you and up to 3 guestsUniform AllowanceEmployee Referral ProgramTraining and development opportunitiesAccess to Health, Dental and Visions benefits with Enhanced Mental Health CoverageO&B is one of Canada’s largest hospitality companies with many internal career opportunities. We have restaurants, food halls, and catering teams in Alberta, Ontario, and Quebec.Job DescriptionPOSITION SUMMARY
Our Sous Chefs play a key leadership role in the successful execution of culinary operations This is a hands-on position that combines technical cooking expertise with team management, operational planning, and client-facing service. The ideal candidate thrives in a high-volume, fast-paced environment, brings creative vision to menu planning, and leads with O&B’s values top of mind.PRIMARY DUTIES & RESPONSIBILITIESCollaborate with clients and the Chef de Cuisine to design seasonal, balanced, and cost-effective menus tailored to weddings, galas, corporate events, and moreExecute client menu tastings with professionalism and attention to detailLead all back-of-house operations for events, ensuring timely prep, smooth service, and clean, organized execution from start to finishWrite production sheets and prep lists; manage inventory, receiving, and quality controlEnsure all necessary supplies, ingredients, and resources are ordered and available in advanceMaintain the highest standards of food quality, presentation, and safety in all aspects of productionRecruit, train, schedule, and lead a team of event cooks; provide clear direction, feedback, and ongoing coachingWork closely with FOH managers and service teams to ensure smooth coordination and an exceptional guest experienceMonitor and manage food and labour costs to ensure fiscal responsibility across all eventsFoster a culture that celebrates food, collaboration, and service excellenceLead kitchen team briefings and event-specific service meetingsRepresent O&B’s culinary brand with professionalism and integrity during tastings, client meetings, and high-profile functionsMaintain a clean, organized, and compliant kitchen at all timesQualifications1–2 years of experience as a Sous Chef or Chef de Partie in a high-volume, quality-driven kitchen environment.Genuine passion for food, creativity, and culinary excellence.A strong sense of integrity, discipline, and vision in both leadership and operations.Proven ability to build and nurture high-performing teams, with excellent interpersonal and leadership skills.Known for a meticulous attention to detail and commitment to consistency.Exceptional communication skills, with the ability to engage effectively at all levels of the organization.Energized by a performance-driven culture, with a focus on results and continuous improvement.Takes a hands-on leadership approach, inspiring others by leading through action and example.Valid Food Handler Certification preferred.Must have flexibility and availability to work evenings, weekends, and holidays as required by the needs of the business.Additional InformationOliver and Bonacini's Hospitality's Diversity Commitment At Freehand Hospitality, we are committed to treating every employee with dignity and respect. We strive to be fair and just, and create working environments where our employees can be at their best.
