Sous Chef

Job Description

Our Sous Chefs are seasoned culinary professionals who thrive in fast-paced, high-performing kitchens. They are organized, dependable leaders who are comfortable working under pressure and are passionate about mentoring others. With a keen eye for detail and a commitment to excellence, they inspire their teams while consistently delivering exceptional food and hospitality.

The Day-to-Day

• You arrive on time, focused, and ready to be a positive force on the team.
• You bring a strong culinary foundation and are constantly seeking opportunities to learn, grow, and refine your craft.
• You help oversee kitchen operations and maintain the highest standards of cleanliness and organization.
• You foster positive relationships with fellow cooks, Chefs, and Front of House teams across the company.
• You communicate effectively with your teams regarding upcoming menus, features, and events, and are highly skilled in ordering and inventory management.
• You embody leadership and are passionate about coaching, training, and developing cooks and co-op students.
• You are excited by the opportunity to participate in both à la carte service and special events, bringing creativity and professionalism to each experience.
• You demonstrate integrity and professionalism and actively promote the restaurant—we love seeing your culinary creations shared with pride.
• You are skilled at problem-solving and conflict resolution and help create a positive and collaborative kitchen culture.
• Other duties as assigned.

If you are passionate about authentic Italian cuisine, love the artistry behind handmade pasta, pizza, and salumi, and are looking to grow alongside one of Toronto’s leading hospitality groups, we’d love to hear from you.

Qualifications

• 2–3 years of cooking experience in a fast-paced, high-performing restaurant.
• A genuine passion for all things culinary, with a love for Italian cuisine and traditional cooking techniques.
• Experience or interest in handmade pasta, pizza, and charcuterie programs is considered a strong asset.
• Culinary diploma or degree is an asset.
• Strong knowledge of professional cooking methods and knife skills.
• Ability to stand for extended periods (up to 100% of the shift).
• A desire to learn, grow, and take advantage of the education opportunities we offer.
• Full availability, including evenings, weekends, and holidays as required.

Additional Information

This is a current vacancy.

Salary: $55,000 - $60,000 + shared gratuities

AI Disclosure
To ensure a fair and efficient recruitment process, some aspects of candidate screening may be conducted using AI software. All assessments and outcomes are reviewed by our hiring team to provide thoughtful, personalized consideration. We are committed to transparency and respect, ensuring a welcoming experience for every candidate.

Accessibility & Accommodation
Oliver & Bonacini is committed to providing an inclusive recruitment process. If you require accommodation or support during any stage of the hiring process, please let us know. We will work with you to ensure your needs are met in a respectful and timely manner.

Equity, Diversity & Inclusion

We value and embrace diversity in all forms and encourage applicants from all backgrounds to apply. Our recruitment practices are designed to ensure fairness, equity, and opportunity for every candidate.

Compensation: 55000 to 60000 (CAD) (YEARLY)