Lead high-volume food production as a Sous Chef, using culinary supervision, food safety, and presentation skills in a kitchen setting.

This Sous Chef helps the Executive Chef prepare and cook food while coordinating cooks and food-service associates. The role includes supervising hourly associates, managing production standards, and maintaining sanitation. It also requires monitoring inventory, deliveries, consumption, and waste.

Key Responsibilities:

- Prepare food using approved recipes and production standards
- Coordinate cooks and food-service associates during production
- Supervise scheduling, training, payroll, and associate reviews
- Maintain food safety, sanitation, presentation, and portion control
- Monitor inventory, deliveries, consumption, and product waste

Requirements:

- Four years of related culinary supervisory experience
- Post-secondary culinary or related education
- High-volume banquet and catering production experience
- Knowledge of food cost controls and presentation
- Microsoft Office proficiency, including Word and Excel

Apply culinary leadership, high-volume production knowledge, and food safety expertise as a Sous Chef supporting daily kitchen operations.

📌 Sous Chef Culinary Supervisor (Canada)
🏢 Compass Group
📍 Canada