The Banquets & Catering, Sous Chef will report directly to the Banquets & Catering Chef and will support and assist the Banquet Chef to lead the management of all banquets throughout Park Hospitality at Assiniboine Park. The Banquets & Catering, Sous Chef must demonstrate a skilled level of interpersonal and communication skills including written and oral skills. This position will be responsible to manage and supervise all kitchen staff and participate in the training and development of employees. The Banquets & Catering, Sous Chef will also ensure all kitchen staff always adhere to sanitary and safe food handling guidelines and are compliant with all health and safety regulations.

This position requires attention to detail and the ability to organize workflow, establish priorities and maintain confidentiality with a high degree of accuracy to deliver high quality culinary experience for Park Hospitality guests. The Banquets & Catering Sous Chef will work closely with the Banquet Chef to determine necessary ingredients, ordering, inventory and coordinate special menu requests to ensure all events are executed to meet the clients’ needs.

The incumbent must be flexible, with the ability to problem solve and adapt to changes quickly, operate within time sensitive deadlines, and handle multiple clients demands with a high degree of professionalism. The Banquets & Catering, Sous Chef must work flexible hours as required in order to coordinate and execute events, including evenings and weekends.

Key Accountabilities

Culinary and Service Standards

- Communicate to all key stakeholders regarding banquet planning and kitchen operations.




- Coordinate and plan the efficient and professional delivery of banquets and catered events in coordination with the Banquet Manager and the Manager, Banquet Sales & Catering Services.
- Review staffing requirements for events in cooperation with Catering Coordinator and ensure each event can begin a minimum of fifteen minutes prior to the service time.
- Meet with prospective clients and provide menu tasting when appropriate.
- Ensure consistent food preparation and the highest caliber of food presentation.
- Respond in a positive and timely manner to all internal and external guest requests and complaints, while meeting the Park Hospitality’s standards to exceed the guest’s expectations in addition to remaining budget conscious, also ensuring that required forms are filled out and submitted to the Executive Chef, Head Banquet Chef, and other stake holders.
- Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms, rotate food products to ensure high standards of freshness.
- Keep refrigerators and storerooms organized and maintained in the various kitchen areas daily ensuring all food products are stored in accordance with provincial regulations.
- Actively participate in Park Hospitality’s environmental program and department specific initiatives in working towards sustainable operations.
- Maintain product consistency by conducting inspections of seasonings, portion,



and appearance of food.
- Ensure that the delegation of tasks and food production is organized through the use of prep sheets from the Chef(s) and Chef de Partie(s) for the use of all staff.
- Assign work and side duties to staff in accordance with departmental procedures.
- Communicate additions or changes to the assignments as they arise throughout the shift.
- Identify situations that could compromise Park Hospitality’s standards, establish corrective actions, and delegate these tasks.
- Oversee food deliveries to ensure the products have been delivered and stored according to the standards set by provincial health regulations.
- Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality.
- Maintain and demonstrate an extensive knowledge of food handling and sanitation standards.
- Ensure the proper use of scales and measurements in all recipes, portioning, and food production by both yourself and the staff under your direct supervision.

Planning & Administration

- Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our clients’ satisfaction.
- Provide input for menus, creating, developing, and recommending recipes, for the use of other staff, to create a consistent and quality food product.
- Create, communicate, implement, and maintain department objectives and ensure they are met and exceeded.
- Aid the Executive Chef and Banquet Head Chef in ordering and inventory of food products for the preparation and operation, of an efficiently run kitchen.
- Purchase food

📌 Sous Chef, Banquets (Winnipeg)
🏢 Compass Group Canada
📍 Winnipeg