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 skill and knowledge
• Menu and recipe development
• Ability to work for long period of time in a faced 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 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.
  A practical cooking demonstration will be required as part of the interview and selection process for candidates who are short listed.
  Department: Culinary Services
  Status: Term 2 years with the possibility of extension or becoming permanent
  Employment Group: CUPE 1975 - Restricted
  Shift: Schedule can vary from week to week, is subject to change with business demands. Shifts include early mornings, evenings, weekends and/or stat holidays.
  Full Time Equivalent (FTE): 1.0
  Salary: The salary range, based on 1.0 FTE, is $21.55 - 25.13 per hour. The starting salary will be commensurate with education and experience.
  Salary Family (if applicable): Ancillary Services
  Salary Phase/Band: Phase 3
  Posted Date: 6/18/2025
  Closing Date: 7/29/2025 at 6:00 pm CST
  Number of Openings: 1
  Work Location: On Campus
  The University is committed to employment equity, diversity, and inclusion, and are proud to support career opportunities for Indigenous peoples to reflect the community we serve. We are dedicated to recruiting individuals who will enrich our work and learning environments. All qualified candidates are encouraged to apply; however, in accordance with Canadian immigration requirements, Canadian citizens and permanent residents will be given priority. We are committed to providing accommodations to those with a disability or medical necessity. If you require an accommodation to participate in the recruitment process, please notify us and we will work together on the accommodation request. We continue to grow our partnerships with Indigenous communities across the province, nationally, and internationally and value the unique perspective that Indigenous employees provide to strengthen these relationships. Verification of Indigenous Membership/Citizenship at the University of Saskatchewan is led and determined by the deybwewin | taapwaywin | tapwewin: Indigenous Truth policy and Standing Committee in accordance with the processes developed to enact the policy. Successful candidates that assert Indigenous membership/citizenship will be asked to complete the verification process of Indigenous membership/citizenship with documentation. The University of Saskatchewan’s main campus is situated on Treaty 6 Territory and the Homeland of the Métis. We pay our respects to the First Nations and Métis ancestors of this place and reaffirm our relationship with one another. Together, we are uplifting Indigenization to a place of prominence at the University of Saskatchewan

PRIMARY PURPOSE:

The Junior 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 modeling 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, 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 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