Elevate your culinary career as a Sous Chef reporting to the Executive Chef. This role emphasizes managing day-to-day operations, food cost management, and team performance.

As a key member of the kitchen team, you will oversee culinary operations and ensure adherence to budgeted targets. This includes recruiting and training staff, conducting regular meetings, and implementing health and safety practices. Your leadership will be crucial in driving consistency, quality, and addressing customer feedback in line with company values.

Key Responsibilities:
• Manage daily culinary operations to meet food cost targets
• Hire, train, and oversee kitchen staff performance
• Conduct monthly team meetings and performance evaluations




• Ensure compliance with health and safety regulations
• Monitor food production for quality and waste control

Requirements:
• Red Seal certification in the cook trade
• Certifications in WHMIS and Protected Food Handling
• 3+ years of managerial experience in a large food service operation
• Familiarity with operational budgets and controls
• Ability to handle customer complaints professionally

Lead culinary excellence and operational efficiency in your role as Sous Chef.
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📌 Culinary Operations Manager Sous Chef (Saskatchewan)
🏢 Autism Services
📍 Saskatchewan