Join the culinary leadership team as a Sous Chef, directly assisting the Executive Chef with operational oversight. This role requires a strong focus on budget management and team development.

In this position, you will coordinate daily culinary activities while ensuring budgeted labor and food costs are achieved. Your responsibilities will include hiring, training, and performance management of kitchen staff, alongside maintaining compliance with health regulations. Your input will shape internal controls and contribute to outstanding customer experience.

Key Responsibilities:
• Supervise daily kitchen operations and adhere to budget targets
• Manage hiring and training of current culinary staff




• Conduct regular team meetings to ensure effective communication
• Enforce health and safety standards within the kitchen
• Monitor food quality and production consistency

Requirements:
• Red Seal certification in culinary arts
• WHMIS and Safe Food Handling certifications
• At least 3 years of management experience in food service
• Skills in performance management and team leadership
• Capable of addressing customer concerns appropriately

Step into a key culinary role with leadership responsibilities as Sous Chef.
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📌 Sous Chef with Management Expertise (Saskatchewan)
🏢 Autism Services
📍 Saskatchewan