Company Description
With over 30 years of culinary history, Canoe continues to challenge creative boundaries in the spirit of celebrating Canada and its distinct provinces. Connecting people to place through contemporary Canadian cuisine; Canoe crafts-inspired dishes reflect our country’s diverse landscape, history and culture. Our chefs work closely with farmers and suppliers to source the finest ingredients from across the nation.
What's in it for you?
Competitive salary
Gratuity sharing
Health, Dental and Visions benefits with Enhanced Mental Health Coverage
Discounted gym membership and Employee Assistance Program
Group Life & Disability Insurance
Management Uniform Reimbursement
Monthly dining allowance for all O&B locations
50% Dining Discount for all O&B locations
Uniform Allowance
RRSP Matching
Tuition Reimbursement
Job Description
As part of our culinary leadership team, our Sous Chefs play a critical role in driving excellence—supporting the Executive Chef in delivering exceptional food, mentoring a passionate team, and maintaining the highest operational standards in one of the country’s most celebrated kitchens.
The Day to Day
Lead by example and bring Canoe’s 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 experience as a Sous Chef or Chef de Cuisine in a comparable, high-calibre kitchen
Fine dining experience required; Michelin experience considered a strong asset
Genuine passion for food, craftsmanship, and culinary excellence
Proven ability to lead, inspire, and develop a cohesive, high-performing team
Demonstrated integrity, discipline, and clear creative vision
Exceptional attention to detail and commitment to consistency
Strong interpersonal and communication skills across all levels of the organization
Hands-on leader who motivates through example and presence on the line
Thrives in a performance-driven environment and takes initiative to achieve results
Additional Information
We thank all applicants for their interest in Oliver & Bonacini Hospitality; however, only suitable candidates will be contacted to continue the application process.
Oliver & Bonacini's Diversity Commitment
At Oliver & Bonacini 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.
