Help shape the campus dining culture at one of Canada’s leading universities. Be part of a vibrant, values-driven team. A great opportunity to work in a collaborative and inclusive environment with access professional development and growth opportunities.
Culinary Services is the University of Saskatchewan’s premier food provider, offering a dynamic, multi-service platform that celebrates food, culinary, nutrition, sustainability, inclusion, and diversity through food and dining. Throughout residential dining, retail venues, catering, and events, we deliver distinctive campus dining experiences that bring people together and nourish our community.
We’re seeking an enthusiastic, creative, skilled and culinary-focused Sous Chef. This is an opportunity to work in one of the most diverse innovative kitchen operations in the province.

EDUCATION:

• Red Seal Journeyman’s Cook Certificate required.
• Completion of a relevant culinary or hospitality program will be considered an asset.
• A combination of experience and education may be considered.

EXPERIENCE:

Minimum 5 years of related culinary experience within a full service or multi-unit operation and minimum 3 years supervising and leading a team combined with a proven record of accomplishment maintaining high standards of productivity, efficiency and growth in the culinary industry.
Catering and event experience is required.
Experience directing and supervising kitchen staff is essential.
Experience participating in culinary demonstrations and competitions is an asset.
Continuous industry involvement is required to obtain an awareness and working knowledge of current and emerging culinary trends.

SKILLS:

• Exceptional creativity and presentation skills
• Strong hands-on culinary skills and knowledge
• Menu and recipe development
• Ability to work for long period of time in a fast-paced and physical kitchen environment.
• Exceptional interpersonal and communication skills
• Leadership and mentoring skills
• Multitasking and prioritization
• Problem-solving
• Adapt and scale recipes to production levels and various applications.
• Food costing
• Exceptional work ethic. Flexible, positive and energetic with the ability to work under pressure.
• Detail-oriented with a demonstrated ability to organize work, delegate duties, hold accountability and set priorities for self and others with changing business demands
• Ability to set and enforce standards of performance and adherence to workplace policies and practices.
• Perform medium to moderate lifting.
• Working independently and collaboratively as a team member.

PRIMARY PURPOSE:

The Sous Chef plays an integral role as part of the kitchen leadership team managing and ensuring efficiencies and accountability in the day to day kitchen operations, assisting in the development and implementation of menu items and food programs as well as contributing to the on-going learning and skills development of the kitchen team.

TYPICAL DUTIES OR ACCOUNTABILITIES:

• Responsible for hands-on supervision and coaching of staff, including providing leadership and motivation to other team members; driving systems and standards of kitchen operations by role modelling and spot checking; and supporting the ongoing development of all kitchen staff.
• Manages resources and coordinates with internal stakeholders and multiple departments.
• Provide staff support in employee supervision, training and development ensuring efficient operations, an engaged and accountable team, as well as fosters a positive work environment.
• Maintain standards to ensure high-quality food is produced in a professional and efficient manner while continually striving to improve food preparation and presentation.
• On a daily basis, ensure a full scope of the kitchen departments to proactively identify and solve challenges and make corrective actions.
• Maintain knowledge of all menu items, daily features, and promotions.
• Executes a variety of catering and high-profile events.
• Participate in recipe and menu development.
• Ensure knowledge of department initiatives, vision and goals.
• Ensures internal policies and procedures are adhered to.
• Apply positive coaching and support to junior staff
• Maintain effective and factual communication with the kitchen team as well as internal and external stakeholders
• Assist in Inventory Controls in conjunction with the Central Stores Supervisor to maintain proper rotation of fridges and storage areas to minimize waste
• Act as a liaison between internal departments and stakeholders
• Maintain proper rotation and utilization of stock, fridges and storage areas to minimize waste. When necessary modify menu items, create and scheduling feature items.
• Ensure best practices in regards to Food Safety and Occupational Health and Safety
• Ensure proper use and maintenance of kitchen equipment
• Maintain a positive and continuous improvement approach to ensuring best kitchen practices and team growth
• Actively engage and bring forward ideas and suggestions with the leadership team
• Stay current with culinary, food and hospitality trends
• Assume duties of other sous chefs and the kitchen management in their absence.
• Other duties as assigned