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Added 27 mins ago
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Calgary, AB · AB · Vancouver, BC · Wawanesa, MB · Winnipeg, MB · Moncton, NB · Dartmouth, NS · Kitchener, ON · Ottawa, ON · Toronto, ON · ON · Montreal, QC · Hybrid - Canada, ON · Edmonton, AB (Hybrid), AB · North York - Toronto, ON (Hybr, ON
The salary offered for this role is determined with consideration to various factors, including but not limited to: your work location, local labour market conditions, external market…
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Manager, Underwriting - Programs & Operations - WSI
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Driver Class 1
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O&
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O&
Executive Sous Chef - O&B Blue Mountain
Oliver & Bonacini
Collingwood, ON
- $65,000 to $70,000 CAD / year
- Full-time
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Added 1 hour ago
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Added 1 hour ago
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Human Resources Business Partner
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Added 2 hours ago
O&
Executive Sous Chef - O&B Blue Mountain
Oliver & Bonacini
Collingwood, ON
- $60,000 to $65,000 CAD / year
- Full-time
The Executive Sous Chef is responsible for leading, motivating and engaging the culinary team by executing the highest standard of culinary excellence. The Executive Sous Chef is…

Oliver & Bonacini

Executive Sous Chef - O&B Blue Mountain

Collingwood, ON, Canada

$65,000 to $70,000 CAD / year · Full-time

Apply About employer

Applications open in a new tab.

Job details

Pay: $65,000 to $70,000 CAD / year
Job type: Full-time
Experience: A minimum of 4-5 years of culinary leadership experience in a similar environment
Posting language: English
Posted: Oct 28, 2026

Original job description

Company Description

Experience simple and soulful mountain dining in a stylish ski village setting in the upscale Westin Trillium House Hotel. Custom-built for mountain dining, special events and off site caterings anywhere in the Georgian Triangle. Offering an extensive breakfast, lunch and dinner selection, as well as some seriously indulgent culinary experiences.

With the goal of giving each and every guest a truly memorable dining experience, our team is passionate about providing polished, attentive, and intuitive hospitality at every turn.

What's in it for you?

Competitive salary
Paid vacation, sick, and personal days
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/ Clothing Reimbursement
Monthly dining allowance for all O&B and Freehand locations
50% Dining Discount for all O&B and Freehand locations
RRSP Matching
Tuition Reimbursement
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, Quebec, and Nova Scotia.

Job Description

The Executive Sous Chef is responsible for leading, motivating and engaging the culinary team by executing the highest standard of culinary excellence. The Executive Sous Chef is accountable for ensuring maximum productivity and cost-effectiveness through food and labour costing initiatives. Passionate about innovation and quality, the Executive Sous Chef must critically and creatively assess their dishes regularly, as the menus change frequently. We are looking for an individual who is relentless in their pursuit to push culinary limits across multiple locations.

Communicates the venue's vision to all team members and leads by example. Reinforces the values daily and inspires the team with his/her exciting vision for the venue's future.
Actively monitors kitchen operations and cleanliness
Assists in budgets and annual strategic planning
Acts a ‘stand-in’ Chef when needed, including supervising activities and instructs cooks in preparation, cooking, garnishing and presentation of food
Manages day-to-day financial operations of the venue including budgeting, forecasting, and food and labour costs
Creates creative menu offerings including custom menus ensuring overall guest satisfaction, including development and ongoing maintain of a team recipe book
Builds and maintains relationships and communication with team members and front of house management alike
Follows proper ordering, inventory and receiving procedures
Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking
Works together with the management team to further develop the event space and its offerings
Conducts recruitment and selection, training and development initiatives as well as performance management and employee coaching
Demonstrates high personal integrity, business ethics and takes every opportunity to promote the business unit
Ensures proper ordering, inventory and receiving procedures are being followed and identifies efficiencies wherever possible
Ensures proper health and safety procedures are followed by all team members
Uses conflict/resolution and problem solving skills

Qualifications

A minimum of 4-5 years of culinary leadership experience in a similar environment
Experience managing multiple different locations
Post secondary education in Culinary Arts Management or similar
Red Seal, Certified Chef de Cuisine designation Certification desirable
Serve Safe Certification
Strong business acumen
Efficiency using Microsoft Word, Excel, and Outlook
Self-starter, flexible and ability to multi-task in a fast paced environment
Must possess excellent verbal and written communication skills
Human resources management skills such as: recruitment, selection, training, performance management
Strong leadership skills
Time management skills

Additional Information

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: CAD 65000 - CAD 70000 - yearly

Apply About employer

More about this job

Responsibilities

The Executive Sous Chef leads and motivates the culinary team to ensure high standards of excellence while managing financial operations like budgeting and food costing. They are responsible for creating innovative menus, overseeing kitchen operations, and fostering a culture of culinary quality and guest satisfaction.

Requirements

Candidates must have 4-5 years of culinary leadership experience in a similar environment and possess strong business acumen. A post-secondary education in Culinary Arts Management and professional certifications such as Red Seal or Certified Chef de Cuisine are required or highly desired.

Skills

Culinary leadership
Menu development
Food costing
Labour costing
Budgeting
Forecasting
Inventory management
Staff training
Performance management
Recruitment
Conflict resolution
Health and safety compliance
Strategic planning
Microsoft Word
Microsoft Excel
Microsoft Outlook

Benefits

Paid vacation
Sick days
Personal days
Gratuity sharing
Health insurance
Dental insurance
Vision insurance
Enhanced mental health coverage
Discounted gym membership
Employee assistance program
Group life insurance
Disability insurance
Uniform reimbursement
Monthly dining allowance
Dining discount
RRSP matching
Tuition reimbursement

Visa sponsorship

Not detected in the job text

Keywords

Executive Sous Chef
Culinary Arts
Hospitality
Kitchen Management
Red Seal
Certified Chef de Cuisine
Food Safety
Strategic Planning
Budgeting
Forecasting
Inventory Control
Performance Management
Recruitment
Menu Engineering
Catering
Staff Training
Business Acumen
Conflict Resolution
Health and Safety
Microsoft Office

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