Lead culinary production and kitchen teams as a full-time Sous Chef at Teraanga Commons Dining Hall on Carleton University campus.

As Sous Chef I, you will oversee cooks and kitchen personnel while working daily with management. The position combines food preparation, staff training, culinary leadership, customer service, and food safety compliance.

Key Responsibilities:

- Oversee and participate in food production
- Plan and execute food preparation
- Train, motivate, and manage culinary staff
- Address dietary, allergy, and menu preparation inquiries
- Maintain food safety and sanitation compliance

Requirements:

- Multiple years of culinary field experience
- Skilled culinary training is an asset
- Red Seal Certification is an asset
- Experience training and supervising team members
- Food Safe, GHS, and sanitation knowledge

Bring culinary leadership, food safety knowledge, and people management skills to Aramark's Carleton University dining operation.

📌 Sous Chef Teraanga Commons Dining Hall (Ottawa)
🏢 Aramark Canada
📍 Ottawa