Lead Sous Chef — Innovative, Hands-On Kitchen Leader

Oliver & Bonacini Hospitality; Toronto; On-site; CAD 52,000 - 56,000; Full time

Benefits offered by this job

Shared gratuities

Paid vacation and sick days

Health, dental and vision benefits

Dining allowance and uniform allowance

Discounted gym membership

RRSP matching

Employee referral program

Professional development fund

50% dining discount for you and up to

three guests

Job summary

Oliver & Bonacini Hospitality is seeking a Sous Chef to lead high‑standard kitchen operations in a demanding environment. The role involves hands-on cooking, team leadership, and ongoing coaching to ensure exceptional guest experiences.

You will collaborate with culinary and front-of-house teams, manage inventory and uphold cost controls, while maintaining a culture of craftsmanship and hospitality across shifts.

Qualifications

• Experience as Sous Chef or Chef de Cuisine in a similar setting.
• Passion for food and culinary excellence.
• Strong leadership and team-building skills.
• Excellent communication at all levels.
• Availability weekends, evenings, and holidays.
• Legally eligible to work in Canada.

Responsibilities

• Lead by example; bring O&B values to life in the kitchen.
• Oversee daily kitchen operations for quality and cleanliness.
• Collaborate with culinary and front-of-house teams for guest experiences.
• Manage inventory, ordering, and receiving; ensure cost control.
• Foster a culture of craftsmanship, creativity and hospitality.
• Recruitment, training and performance coaching for the team.
• Provide leadership and integrity; serve as a role model.

Skills

Sous Chef experience

Leadership

Team management

Communication

Weekend availability

Job description

Oliver & Bonacini Hospitality is seeking a Sous Chef to lead high‑standard kitchen operations in a demanding environment. The role involves hands-on cooking, team leadership, and ongoing coaching to ensure exceptional guest experiences.

You will collaborate with culinary and front-of-house teams, manage inventory and uphold cost controls, while maintaining a culture of craftsmanship and hospitality across shifts.