About Us

At Pearle Hospitality, extraordinary hospitality begins long before a guest walks through our doors. Our award-winning portfolio spans boutique hotels, restaurants, spas, golf clubs and event venues, including The Pearle Hotel & Spa, Elora Mill, Ancaster Mill, Cambridge Mill, Spencer's at the Waterfront, Bardō Restaurants and Earth to Table: The Farm. Across every experience, we bring together exceptional food, thoughtful design, genuine service and distinctive storytelling.

Our culinary partnership with Michelin-starred Chef Patrick Kriss and Alo Food Group further reflects our commitment to innovation and excellence.

Opening Fall 2026, Bardo Elora is an exciting new restaurant located in the heart of Elora along the Grand River. As part of the Elora Mill property within the Pearle Hospitality portfolio, we're creating a destination where exceptional food, genuine hospitality, and unforgettable experiences come together. This is a unique opportunity to join a founding team, help shape a new restaurant from the ground up, and be part of something remarkable from day one.

The Opportunity The Senior Sous Chef is responsible for ensuring culinary excellence, with a strong emphasis on quality and thoughtful menu execution. The individual in this role has a passion for hospitality and a drive to consistently elevate the dining experience of our guests.

Key Responsibilities

- Maintain strong communication between BOH and FOH leadership teams to ensure seamless service, timely execution, and alignment on guest expectations.
- Ensure each station is fully prepared with complete and sufficient mise en place for the upcoming service, with all items neatly organized and stored properly, and oversee station execution throughout the shift, prioritizing cleanliness and efficiency.




- Oversee the pass during service to ensure orders are correctly prepared and delivered in a timely manner.
- Maintain quality and consistency in the taste of all dishes throughout preparation and service, using proper temperatures, portion sizes, and established recipes to minimize waste and control costs.
- Follow Chef’s lead to accommodate special requests, dietary restrictions, and/or allergies of guests, adhering to established guidelines.
- Oversee kitchen cleanliness, equipment maintenance, and proper food handling procedures, ensuring adherence to Pearle’s standards and health and safety regulations.
- Oversee the onboarding process for new team members, following training schedules and ensuring they are welcomed and integrated into the team smoothly.
- Foster a culture of open communication and collaboration among team members to build strong working relationships.
- Monitor and evaluate team performance through regular one-on-one meetings and in-the-moment feedback. Provide coaching, performance management conversations, documentation, or terminations as needed to support team growth and maintain standards.
- Help create and manage team schedules to ensure adequate coverage and productive operations.
- Follow up on any incidents or accidents, ensuring proper reporting and resolution to maintain a safe work environment.
- Develop a strong understanding of daily production needs and work within a budget for food costs and labor to optimize resources.




- Conduct daily food counts to keep track of stock levels and ensure accurate reporting.

What You Bring

- You enjoy working among positive and passionate individuals – we are a happy, hardworking team!
- You love working in a fast-paced team environment.
- You love the finer details, producing menu items that exceed expectation.
- You have been working in professional kitchens for at least five years and have worked in a supervisory role for three years.
- You are a strong communicator and able to support the training and development of your team.
- You would like a job with the opportunity for endless growth.

Pearle's Commitment to You

- Competitive wages
- Benefit eligibility for permanent team members after 3 months
- Employee Assistance Program
- Training and Development to support personal & professional growth
- Career opportunities across all Pearle Hospitality properties
- Discounts at all Pearle Hospitality properties (restaurants, hotels, golf and spas)

Compensation for this role is estimated at $73,000 per year, which includes a base wage of $60,000 plus direct tips from guests. Tip amounts are paid directly by guests and are expected to average approximately $13,000 per year, though actual amounts will vary depending on factors such as guest volume and seasonality. While tips are not guaranteed, they can be a meaningful part of overall earnings in this position.

Pearle Hospitality and affiliated companies, including Elora Mill Hotel & Spa, accommodate the needs of job applicants throughout its recruitment and selection processes in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act. Accommodation needs must be provided in advance. To discuss your needs, please contact the hiring manager.

📌 Senior Sous Chef | Bardō Elora
🏢 Bardo Restaurants
📍 Elora