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
Professional 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.

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