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.

📌 Sous Chef Position at U of S (Saskatoon)
🏢 University of Saskatchewan
📍 Saskatoon