POSITION SUMMARY
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.PRIMARY DUTIES & RESPONSIBILITIESCollaborate with clients and the Chef de Cuisine to design seasonal, balanced, and cost-effective menus tailored to weddings, galas, corporate events, and moreExecute client menu tastings with professionalism and attention to detailLead all back-of-house operations for events, ensuring timely prep, smooth service, and clean, organized execution from start to finishWrite production sheets and prep lists; manage inventory, receiving, and quality controlEnsure all necessary supplies, ingredients, and resources are ordered and available in advanceMaintain the highest standards of food quality, presentation, and safety in all aspects of productionRecruit, train, schedule, and lead a team of event cooks; provide clear direction, feedback, and ongoing coachingWork closely with FOH managers and service teams to ensure smooth coordination and an exceptional guest experienceMonitor and manage food and labour costs to ensure fiscal responsibility across all eventsFoster a culture that celebrates food, collaboration, and service excellenceLead kitchen team briefings and event-specific service meetingsRepresent O&B’s culinary brand with professionalism and integrity during tastings, client meetings, and high-profile functionsMaintain a clean, organized, and compliant kitchen at all times