Company Description
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 Salary
Gratuity Sharing
Paid Vacation, Sick Days and Personal Days
Discounted gym membership and Employee Assistance Program
50% Dining Discount for all O&B locations for you and up to 3 guests
Uniform Allowance
Employee Referral Program
Training and development opportunities
Access to Health, Dental and Visions benefits with Enhanced Mental Health Coverage
O&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 Description
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.
The Day to Day:
Collaborate with clients and the Chef de Cuisine to design seasonal, balanced, and cost-effective menus tailored to weddings, galas, corporate events, and more
Execute client menu tastings with professionalism and attention to detail
Lead all back-of-house operations for events, ensuring timely prep, smooth service, and clean, organized execution from start to finish
Write production sheets and prep lists; manage inventory, receiving, and quality control
Ensure all necessary supplies, ingredients, and resources are ordered and available in advance
Maintain the highest standards of food quality, presentation, and safety in all aspects of production
Recruit, train, schedule, and lead a team of event cooks; provide clear direction, feedback, and ongoing coaching
Work closely with FOH managers and service teams to ensure smooth coordination and an exceptional guest experience
Monitor and manage food and labour costs to ensure fiscal responsibility across all events
Foster a culture that celebrates food, collaboration, and service excellence
Lead kitchen team briefings and event-specific service meetings
Represent O&B’s culinary brand with professionalism and integrity during tastings, client meetings, and high-profile functions
Maintain a clean, organized, and compliant kitchen at all times
Qualifications
1–2 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 Information
Oliver and Bonacini's Hospitality's Diversity Commitment
At Oliver and Bonacini 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.
