Company DescriptionInitially opened in 1930 as “Eaton’s Seventh Floor,” French architect Jacques Carlu designed the Carlu. Now recognized as one of Toronto’s best examples of Art Moderne architecture, The Carlu has been designated as a National Historic Site of Canada and has played host to royalty on several occasions. As the preferred space for high profile social fetes, conventions, and corporate celebrations. In 2003, the space at 444 Yonge St. in College Park reopened as “The Carlu” event venue after an extensive restoration.What's in it for you?Shared gratuitiesPaid vacation, sick, and personal dayComprehensive health, dental, and vision benefits, including enhanced mental health coverageDining allowance/ Clothing allowanceDiscounted gym membershipAccess to our employee assistance programGroup life and disability insurance50% dining discount at all O&B; restaurants for you and up to three guestsRRSP matchingEmployee referral programProfessional development fundJoin one of Canada’s leading hospitality companies, where a wide range of exciting internal career opportunities await!Job DescriptionOur Sous Chefs have a proven track record of cooking in a demanding environment as well as experience in recruiting, training, development and overall management of their cooks. Our Sous Chefs are hands on with cooking and managing their teams.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 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 timesPerforms other related duties as assigned to support the success of the team and business.QualificationsPrevious Sous Chef or Chef de Cuisine experience in a similar environmentPassion for food & culinary excellenceHigh level of integrityDiscipline and visionAbility to build and nurture relationships; strong team leadership and interpersonal skillsReputation for paying fanatical attention to detailDrive and takes initiativeExceptional communication skills with all levels of the organizationPerforms well in a performance based cultureIs very hands on and motivates by setting the exampleAvailable weekends, evenings and holidays as neededLegally eligible to work in CanadaAdditional InformationThis is a current vacancySalary: $50,000 - $60,000AI DisclosureTo 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 & AccommodationOliver & 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 & InclusionWe 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 prospect for every candidate.#J-18808-Ljbffr

📌 Sous Chef - Carlu - C$50,000 - C$60,000 A Year (Winnipeg)
🏢 Oliver & Bonacini
📍 Winnipeg