Sous Chef, Events - Sixty-Eight

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.

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 more
• Execute client menu tastings with professionalism and attention to detail
• Lead all back-of-house operations for events, ensuring timely prep, smooth service, and clean, organized execution from start to finish
• Write production sheets and prep lists; manage inventory, receiving, and quality control
• Ensure all necessary supplies, ingredients, and resources are ordered and available in advance
• Maintain the highest standards of food quality, presentation, and safety in all aspects of production
• Recruit, train, schedule, and lead a team of event cooks; provide clear direction, feedback, and ongoing coaching
• Work closely with FOH managers and service teams to ensure smooth coordination and an exceptional guest experience
• Monitor and manage food and labour costs to ensure fiscal responsibility across all events
• Foster a culture that celebrates food, collaboration, and service excellence
• Lead kitchen team briefings and event-specific service meetings
• Represent O&B’s culinary brand with professionalism and integrity during tastings, client meetings, and high-profile functions
• Maintain a clean, organized, and compliant kitchen at all times