Sous Chef, Events - Toronto (Sixty -Eight)

Oliver & Bonacini Hospitality; Toronto; On-site; CAD 80,000 - 100,000; Full time

Job summary

A leading hospitality company in Toronto is seeking a Sous Chef to lead culinary operations and manage a high-performing team in a fast-paced environment. The ideal candidate will have 1-2 years of experience and a genuine passion for food and creativity. This role requires strong communication skills and the ability to ensure high-quality food standards. Candidates must be flexible with their availability to work evenings and weekends. Competitive salary and benefits offered.

Benefits

Competitive Salary

Gratuity Sharing

Paid Vacation, Sick Days and Personal Days

Discounted gym membership

Employee Assistance Program

Dining Discounts

Uniform Allowance

Training and development opportunities

Health, Dental and Vision benefits

Qualifications

• 1-2 years of experience as a Sous Chef or Chef de Partie in a high-volume kitchen.
• Genuine passion for food and culinary excellence.
• Proven ability to build and nurture high-performing teams.

Responsibilities

• Collaborate with clients and the Chef de Cuisine for menu design.
• Lead all back-of-house operations for events.
• Maintain high standards of food quality and safety.

Skills

Culinary expertise

Team leadership

Attention to detail

Effective communication

Creativity

Job description

Company Description

Perched on the 68th floor of 40 King West, this breathtaking venue offers panoramic views of the city and beyond. The primary event space, Cirrus, provides an elegant backdrop for weddings, corporate events, galas and more, with the exclusive tenant lounge available for weekend cocktail receptions. On weekday evenings, private dining rooms with stunning CN Tower views will be open to the public, offering chef‑driven cuisine and some of Toronto’s most coveted private dining experiences.

What's in it for you?

• Competitive Salary
• Gratuity Sharing
• Paid Vacation, Sick Days and Personal Days
• Discounted gym membership and Employee Assistance Program
• 50% Dining Discount for all O&B locations for you and up to 3 guests
• Uniform Allowance
• Employee Referral Program
• Training and development opportunities
• Access to Health, Dental and Visions benefits with Enhanced Mental Health Coverage
• 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, and Quebec.

Job Description

Our Sous Chefs play a key leadership role in the successful execution of culinary operations. This is a hands‑on position that combines technical cooking expertise with team management, operational planning, and client‑facing service. The ideal candidate thrives in a high‑volume, fast‑paced environment, brings creative vision to menu planning, and leads with O&B’s values top of mind.

The Day to Day:

• Collaborate with clients and the Chef de Cuisine to design seasonal, balanced, and cost‑effective menus tailored to weddings, galas, corporate events, and more
• Execute client menu tastings with professionalism and attention to detail
• Lead all back‑of‑house operations for events, ensuring timely prep, smooth service, and clean, organized execution from start to finish
• Write production sheets and prep lists; manage inventory, receiving, and quality control
• Ensure all necessary supplies, ingredients, and resources are ordered and available in advance
• Maintain the highest standards of food quality, presentation, and safety in all aspects of production
• Recruit, train, schedule, and lead a team of event cooks; provide clear direction, feedback, and ongoing coaching
• Work closely with FOH managers and service teams to ensure smooth coordination and an exceptional guest experience
• Monitor and manage food and labour costs to ensure fiscal responsibility across all events
• Foster a culture that celebrates food, collaboration, and service excellence
• Lead kitchen team briefings and event‑specific service meetings
• Represent O&B’s culinary brand with professionalism and integrity during tastings, client meetings, and high‑profile functions
• Maintain a clean, organized, and compliant kitchen at all times

Qualifications

• 1–2 years of experience as a Sous Chef or Chef de Partie in a high-volume, quality-driven kitchen environment.
• Genuine passion for food, creativity, and culinary excellence.
• A strong sense of integrity, discipline, and vision in both leadership and operations.
• Proven ability to build and nurture high-performing teams, with excellent interpersonal and leadership skills.
• Known for a meticulous attention to detail and commitment to consistency.
• Exceptional communication skills, with the ability to engage effectively at all levels of the organization.
• Energized by a performance‑driven culture, with a focus on results and continuous improvement.
• Takes a hands‑on leadership approach, inspiring others by leading through action and example.
• Valid Food Handler Certification preferred.
• Must have flexibility and availability to work evenings, weekends, and holidays as required by the needs of the business.
• Legally eligible to work in Canada

Additional Information

Oliver and Bonacini's Hospitality's Diversity Commitment

At Oliver and Bonacini we are committed to treating every employee with dignity and respect. We strive to be fair and just, and create working environments where our employees can be at their best.