Exécutif Sous Chef (H/F)

We are seeking a dynamic and experienced Chef de Cuisine to lead culinary operations for our high-caliber events division. This role is ideal for a chef with a passion for precision, creativity, and elevated execution across a range of event formats — from intimate plated dinners to large-scale receptions.
The Chef de Cuisine will be responsible for overseeing all aspects of event menu development, kitchen team management, and day-of execution. Collaborating closely with event planners and front-of-house teams, the successful candidate will ensure that each event meets our standards of excellence in both quality and presentation.
This is a hands-on leadership role that requires strong organizational skills, calm under pressure, and a deep understanding of seasonal and scalable cuisine.
Paid Vacation, Sick Days and Personal Days

• Discounted gym membership and Employee Assistance Program
• Training and development opportunities
• Access to Health, Dental and Visions benefits with Enhanced Mental Health Coverage
• O&B is one of Canada’s largest hospitality companies with many internal career opportunities. We have restaurants, food halls, and catering teams in Alberta, Ontario, and Quebec.

Partner with clients and the Event Sales Team to design seasonal, balanced, and cost-effective menus tailored to each event’s unique vision and requirements
Oversee all back-of-house event operations — from prep and packing through to execution and teardown — ensuring organization, efficiency, and timeliness at every stage
manage inventory, receiving, and quality control
Ensure all ingredients, equipment, and supplies are ordered, prepped, and ready well in advance of each event
Uphold the highest standards of food quality, consistency, and presentation in all areas of event production
Recruit, train, schedule, and lead a team of event cooks and support staff; Collaborate closely with FOH managers and service teams to ensure seamless kitchen-to-service flow and a memorable guest experience
Monitor food and labor costs to maintain profitability and efficiency across all events
Lead pre-event briefings and kitchen team meetings to align on event details, service flow, and expectations
Represent the O&B culinary brand with professionalism, creativity, and integrity in client interactions and public-facing events
Ensure full compliance with health & safety standards, maintaining a clean, organized, and compliant kitchen environment at all times
Minimum 3–4 years of experience as a Chef de Cuisine or Sous Chef role, in a high-volume, Events-focused kitchen
Demonstrates genuine passion for food, seasonal ingredients, and culinary innovation
Thrives in a results-driven environment, with a focus on continuous improvement and team development
Food Handler Certification (or equivalent) required
Flexibility to work evenings, weekends, and holidays in alignment with the events calendar and operational demands
This is a current vacancy with an estimated start date of : January 2026
To ensure a fair and efficient recruitment process, some aspects of candidate screening may be conducted using AI software. If you require accommodation or support during any stage of the hiring process, please let us know. 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
Oliver and Bonacini's Hospitality's Diversity Commitment