Lead culinary excellence at the University of Saskatchewan as a Chef de Partie in the Hot Kitchen. Oversee production, mentor junior cooks, and contribute to cutting-edge menu creation.
This dynamic role involves supervising kitchen staff, managing high-volume food production, and implementing best practices under the guidance of the Executive Sous Chef. As a key player in the Culinary Services team, you'll engage in all facets of food production and service, including catering for special events and retail programs. The position requires adaptability, strong communication skills, and a passion for culinary arts.
Key Responsibilities:
• Prepare food according to standardized recipes
• Oversee workflow of junior cooks and maintain standards




• Identify and solve kitchen department challenges
• Produce hot and cold foods for catering services
• Ensure sanitation and maintenance of kitchen equipment
Requirements:
• Red Seal Journeyman’s Cook Certificate
• Minimum 5 years culinary experience in service
• 2 years of supervisory experience
• Food Safe and WHIMIS Certificates
• Demonstrated creativity in menu development
Embrace leadership and creativity as a Chef de Partie at the University of Saskatchewan's culinary team.
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📌 Chef de Partie for Culinary Services (Saskatoon)
🏢 University of Saskatchewan
📍 Saskatoon