Sous Chef - Blue Mountain

Oliver & Bonacini Hospitality; The Blue Mountains; On-site; CAD 50,000 - 70,000; Full time

Job summary

Join a leading hospitality company in a stylish ski village setting as a Chef. You will lead a team, ensure high culinary standards, and create a positive dining experience. Enjoy competitive salary and excellent benefits.

Benefits

Competitive salary

Gratuity sharing

Health, Dental, and Vision benefits

Discounted gym membership

RRSP Matching

Tuition Reimbursement

Qualifications

• 1-2 years of experience as a Sous Chef or Chef de Partie.
• Passion for food and culinary excellence.

Responsibilities

• Communicate the restaurant's vision to team members.
• Monitor kitchen operations and cleanliness.
• Conduct recruitment, training, and performance management.

Skills

Leadership

Communication

Problem Solving

Job description

Company Description

Experience simple and soulful mountain dining in a stylish ski village setting at the upscale Westin Trillium House Hotel. Custom-built for mountain dining, special events, and off-site catering throughout the Georgian Triangle. Offering an extensive breakfast, lunch, and dinner menu, along with indulgent culinary experiences.

WHAT'S IN IT FOR YOU:

• Competitive salary
• Gratuity sharing
• Health, Dental, and Vision 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 at all O&B locations
• RRSP Matching
• Tuition Reimbursement

Job Description

Our Chefs have a proven track record of cooking in demanding environments, with experience in recruiting, training, development, and overall management of their teams. They are hands-on with cooking and team management.

Primary Duties & Responsibilities:

• Communicate the restaurant's vision to all team members and lead by example. Reinforce O&B values daily and inspire the team with a compelling vision for the restaurant's future.
• Monitor kitchen operations and cleanliness consistently.
• Build and maintain relationships with team members and front-of-house management.
• Follow proper procedures for ordering, inventory, and receiving.
• Lead in creating a culture centered around the experience and enjoyment of food and cooking.
• Demonstrate high personal integrity, business ethics, and promote the restaurant.
• Conduct recruitment, training, development initiatives, performance management, and coaching.
• Utilize conflict resolution and problem-solving skills.
• Perform other duties as assigned.

Qualifications:

• 1-2 years of experience as a Sous Chef or Chef de Partie in a similar environment.
• Passion for food and culinary excellence.
• High level of integrity, discipline, and vision.
• Ability to build and nurture relationships; strong leadership and interpersonal skills.
• Reputation for attention to detail.
• Exceptional communication skills across all levels.
• Thrives in a performance-based culture.
• Hands-on approach and motivates others by example.

Additional Information

We thank all applicants for their interest in Oliver & Bonacini Hospitality; however, only suitable candidates will be contacted.

Oliver & Bonacini's Diversity Commitment

We are committed to treating every employee with dignity and respect, striving for fairness and creating an environment where employees can excel.