Elevate your culinary career at St. Mary’s University in Halifax, Nova Scotia as a Sous Chef. Lead culinary operations, support the Executive Chef, and inspire a passionate dining services team.

This role is crucial for ensuring high-quality food service and requires strong leadership skills and a commitment to culinary excellence. You will collaborate with the Residence Dining Manager and guide the culinary team in meeting operational and financial targets. Experience with food costing and adherence to Aramark standards is essential for success.

Key Responsibilities:
• Plan and guide culinary team in daily food service
• Monitor adherence to Aramark operating and safety standards
• Assist in onboarding and coaching culinary staff




• Manage inventory and product ordering efficiently
• Standardize production recipes for consistent quality

Requirements:
• Minimum 3 years culinary experience required
• 2+ years in a leadership role
• Culinary degree or Red Seal preferred
• Solid relationship building with clients
• Flexibility with evenings and weekends

Leverage your culinary skills and leadership expertise to enhance the student experience at St. Mary’s University.
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📌 Sous Chef at St. Mary’s University (Nova Scotia)
🏢 Aramark
📍 Nova Scotia