Catering Sous Chef — Lead High-Volume Offsite Events

Oliver & Bonacini Hospitality; Toronto; On-site; CAD 60,000 - 70,000; Full time

Benefits offered by this job

Competitive salary

Vacation, sick and personal day

Health, dental, and vision benefits

Dining allowance / Clothing allowance

Discounted gym membership

Employee assistance program

RRSP matching

Employee referral program

Professional development fund

Join one of Canada’s leading hospita­l

Job summary

Oliver & Bonacini Hospitality in Toronto seeks a capable Sous Chef, Catering to join the Events team. You will support the preparation and execution of high‑quality menus for off‑site catering while leading a small team and ensuring exceptional guest service.

The role emphasizes cost awareness, staff development, client communication, and flawless event operations, with opportunities to grow within Canada’s leading hospitality company and access a broad benefits program and professional

Qualifications

• Minimum of two (2) years progressive experience as a Catering Chef or Sous Chef with extensive culinary training.
• Proven 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.

Responsibilities

• Work with the Off-Site Catering Chef 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.

Skills

Catering leadership

Supervisory skills

Food knowledge

High-volume production

Client relations

Multi-tasking

Driver’s Licence

Education

Culinary training

Job description

Oliver & Bonacini Hospitality in Toronto seeks a capable Sous Chef, Catering to join the Events team. You will support the preparation and execution of high‑quality menus for off‑site catering while leading a small team and ensuring exceptional guest service.

The role emphasizes cost awareness, staff development, client communication, and flawless event operations, with opportunities to grow within Canada’s leading hospitality company and access a broad benefits program and professional