Executive Sous Chef - O&B Blue Mountain

The Executive Sous Chef is responsible for leading, motivating and engaging the culinary team by executing the highest standard of culinary excellence. The Executive Sous Chef is accountable for ensuring maximum productivity and cost-effectiveness through food and labour costing initiatives. Passionate about innovation and quality, the Executive Sous Chef must critically and creatively assess their dishes regularly, as the menus change frequently. We are looking for an individual who is relentless in their pursuit to push culinary limits across multiple locations.

• Communicates the venue's vision to all team members and leads by example. Reinforces the values daily and inspires the team with his/her exciting vision for the venue's future.
• Actively monitors kitchen operations and cleanliness
• Assists in budgets and annual strategic planning
• Acts a ‘stand-in’ Chef when needed, including supervising activities and instructs cooks in preparation, cooking, garnishing and presentation of food
• Manages day-to-day financial operations of the venue including budgeting, forecasting, and food and labour costs
• Creates creative menu offerings including custom menus ensuring overall guest satisfaction, including development and ongoing maintain of a team recipe book
• Builds and maintains relationships and communication with team members and front of house management alike
• Follows proper ordering, inventory and receiving procedures
• Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking
• Works together with the management team to further develop the event space and its offerings
• Conducts recruitment and selection, training and development initiatives as well as performance management and employee coaching
• Demonstrates high personal integrity, business ethics and takes every opportunity to promote the business unit
• Ensures proper ordering, inventory and receiving procedures are being followed and identifies efficiencies wherever possible
• Ensures proper health and safety procedures are followed by all team members
• Uses conflict/resolution and problem solving skills

• A minimum of 4-5 years of culinary leadership experience in a similar environment
• Experience managing multiple different locations
• Post secondary education in Culinary Arts Management or similar
• Red Seal, Certified Chef de Cuisine designation Certification desirable
• Serve Safe Certification
• Strong business acumen
• Efficiency using Microsoft Word, Excel, and Outlook
• Self-starter, flexible and ability to multi-task in a fast paced environment
• Must possess excellent verbal and written communication skills
• Human resources management skills such as: recruitment, selection, training, performance management
• Strong leadership skills
• Time management skills

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.