Special Events, Sous Chef -Blue Mountain, ON (relocation required)

OLIVER & BONACINI; Barrie; On-site; CAD 45,000 - 75,000; Full time

Job summary

Join a dynamic team at a renowned hospitality company where you will showcase your culinary skills as a Sous Chef. In this exciting role, you will create unique menus for special events in a beautiful mountain setting, while leading a passionate team. The position offers an opportunity to grow within a respected organization that values creativity and excellence. You'll be part of a collaborative environment that encourages innovation and personal development, ensuring that every dish you create leaves a lasting impression on guests. If you're looking to elevate your culinary career, this is the perfect opportunity for you!

Benefits

Gratuities

Paid vacation, sick, personal days

Health, dental and vision benefits

Discounted gym membership

Employee Assistance Program

Group Life & Disability Insurance

Monthly dining allowance

50% Dining Discount

RRSP Matching

Qualifications

• 3-4 years of Sous Chef or Chef de Partie experience required.
• Strong background in cooking and recipe creation essential.

Responsibilities

• Create and manage menus for special events and daily operations.
• Collaborate with the events team to ensure guest satisfaction.

Skills

Culinary Excellence

Menu Creation

Team Leadership

Conflict Resolution

Communication Skills

Education

Culinary Arts Degree

Tools

Kitchen Equipment

Job description

Special Events, Sous Chef - Blue Mountain, ON (relocation required)

• Full-time

Ready for the next chapter in your career? Experience simple and soulful mountain dining in a stylish ski village setting in the upscale Westin Trillium House Hotel. Custom-built for mountain dining, special events and off site caterings anywhere in the Georgian Triangle. Offering an extensive breakfast, lunch and dinner selection, as well as some seriously indulgent culinary experiences!

This role requires relocation to Blue Mountain or surrounding area.

WHAT'S IN IT FOR YOU:

• Gratuities
• Paid vacation, sick, personal days
• 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 for all O&B locations
• RRSP Matching

Joining us means you will be part of an extraordinary and exciting company! You’re a key team player reporting to your Chef and collaborating closely with the rest of the events team. You take pride in your menus and contribute to the culinary team's productivity and daily execution. You’ll learn our sought after set of systems and procedures and be first on the list for internal opportunities. You’ll bring professional, enthusiastic ownership to your dishes each day; and contribute in setting our restaurants apart while assisting the FOH team to create a rave-worthy guest experience!

THE DAY TO DAY:

• You are creative, detailed and skilled in creating menus and enjoy going above and beyond for our guests' special events.
• You are on time, focused, and a positive force on the team.
• You have a strong background in cooking and recipe creation; you also love to keep learning and welcome feedback.
• You consistently contribute and inspire your team to monitor kitchen operations and cleanliness.
• You easily build and maintain relationships with fellow cooks and Chefs from across the company as well as foster a positive experience with the FOH teams.
• You are in constant communication with your teams about upcoming menus and events; you are an ordering/inventory wizard.
• You embody leadership and are passionate about assisting with training and coaching of your fellow cooks and Co-op students.
• You demonstrate high personal integrity, business ethics and take every opportunity to promote the restaurant. We love when you share pictures of your dishes!
• You are well skilled in conflict resolution and problem-solving skills.
• Other duties as assigned.

MINIMUM REQUIREMENTS:

• 3-4 years of previous Sous Chef or Chef de Partie experience in a similar environment.
• Passion for food & culinary excellence.
• High level of integrity, discipline and vision.
• Ability to build and nurture relationships; strong team leadership and interpersonal skills.
• Reputation for paying fanatical attention to detail.
• Exceptional communication skills with all levels of the organization.
• Thrives in a performance-based culture.
• Very hands-on approach and motivates others by setting the example.

Oliver & Bonacini's Diversity Commitment

At Oliver & Bonacini Hospitality, 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.