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Oliver & Bonacini

Sous Chef - Production, Catering

Toronto, ON, Canada

Full-time

Apply About employer

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Job details

Job type: Full-time
Posting language: English
Posted: Oct 5, 2026

Original job description

Company Description

Whether in our kitchens, dining rooms, event venues or offices, our singular purpose is to captivate guests with our unparalleled quality, service, and food and wine knowledge. We achieve this only through the excellence, innovation and passion of our team members. If you are seeking a rewarding career that involves first rate training and education, mentoring and development, attractive compensation, and inspiring rewards and recognition, consider joining Oliver & Bonacini Hospitality.

What’s in it for you?

Competitive salary
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
Join one of Canada’s leading hospitality companies, where a wide range of exciting internal career opportunities await!

Job Description

The Oliver & Bonacini Events team provides full-service catering and event management services for corporate entertaining, galas and fundraisers, social events, weddings, receptions and business breakfast/luncheons. The Sous Chef, Catering is accountable for supporting the preparation and execution of high quality menus for all off-site catering events.

The day to day:

Work with the Off-Site Catering Chef with to prepare a variety of balanced, attractive and cost effective menu options
Prepare appropriate recipes & ensure that all required supplies, resources and materials are purchased, ordered and available when needed
Execute client menu tastings and assist the execution for all offsite catering events, ensuring that all required preparation, delivery, set-up, service, and take down responsibilities are properly and efficiently executed
Perform all types of high volume food production and preparation duties
Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking
Follows production sheets and production lists, perform various inventory, receiving and quality control tasks, consistently monitoring kitchen operations and cleanliness
Build and maintain relationships with team members and front of house management alike, reinforcing the O&B values daily
Work with the Off-Site Catering Chef to ensure fiscal responsibility for food and labour costs for each event
Assist with recruitment and selection, training and development initiatives as well as scheduling, performance management and employee coaching
Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services.
Assist with staff briefings and meetings
Demonstrates high personal integrity, business ethics and takes every opportunity to promote O&B’s Catering services
Other duties as assigned or required

Qualifications

Minimum of two (2) years progressive experience as a Catering Chef or Sous Chef with extensive culinary training and proven depth and breadth of food knowledge and trends
Proven effective supervisory skills, knowledge of food preparation, food costing and quality control procedures
Prior work experience in a high volume production setting with experience in off-site catering, and kitchen management
Excellent interpersonal and communication skills required to effectively motivate, direct, and lead assigned employees, and work closely with clients.
Proficient in performing many tasks simultaneously while at the same time making sure all details are properly addressed in those tasks
A dedication to understanding & exceeding customer expectations. A high energy level or sense of urgency in carrying out assigned tasks.
Strong business acumen; organized and methodical team-oriented worker
Self-starter, flexible, and able to work independently; ability to multi-task and prioritize multiple projects
A valid Driver’s Licence
Legally eligible to work in Canada

Additional Information

This is a current vacancy

Salary: $60,000 - $70,000

AI Disclosu
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 60000 - CAD 70000 - yearly

Apply About employer

More about this job

Responsibilities

The Sous Chef is responsible for preparing and executing high-quality menus for off-site catering events while managing kitchen operations and production. They also oversee staff training, inventory control, and ensure fiscal responsibility for food and labor costs.

Requirements

Candidates must have at least two years of progressive experience as a Catering Chef or Sous Chef with extensive culinary training. A valid driver's license and the legal eligibility to work in Canada are required.

Skills

Catering management
Culinary arts
Food production
Menu planning
Food costing
Quality control
Staff training
Performance management
Inventory management
Leadership
Communication
Multi-tasking
Client relations
Business acumen
Scheduling

Benefits

Paid vacation
Sick days
Personal days
Health benefits
Dental benefits
Vision benefits
Mental health coverage
Dining allowance
Clothing allowance
Gym membership
Employee assistance program
Group life insurance
Disability insurance
Dining discount
RRSP matching
Employee referral program
Professional development fund

Visa sponsorship

Not detected in the job text

Keywords

Catering
Sous Chef
Hospitality
Food Production
Menu Development
Inventory Control
Kitchen Management
Event Management
Quality Control
Staff Supervision
Food Costing
Culinary Trends
Client Relations
Performance Management
Scheduling
Recruitment
Business Ethics
Off-site Catering

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