Become a vital part of the University of Saskatchewan’s Culinary Services as a Sous Chef. This position focuses on leadership, kitchen management, and culinary creativity in a team-oriented environment.
As a Junior Sous Chef, your primary responsibilities will encompass supporting the Executive Chef in daily operations and ensuring high standards of food quality. You'll be hands-on in coaching kitchen staff, managing multiple departments, and exploring innovative menu ideas. Oversee catering events while ensuring adherence to food safety practices and standards.
Key Responsibilities:
• Supervise kitchen teams and foster growth
• Ensure standard food production quality and efficiency
• Assist in menu and recipe innovation




• Manage resources and liaise with internal departments
• Maintain strong communication with team members
Requirements:
• Red Seal Cook Certificate is required
• At least 5 years culinary experience, 3 in a leadership role
• Food Safe and WHMIS Certifications necessary
• Experience with catering and event planning
• Strong interpersonal and leadership abilities
Harness your kitchen expertise and leadership skills at the University of Saskatchewan’s Culinary Services.
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📌 Sous Chef Position at U of S (Saskatoon)
🏢 University of Saskatchewan
📍 Saskatoon