Support banquets, conferences, VIP functions, and off-site catering as a Catering Sous Chef with strong cooking and event execution skills.
Aramark operates Dal-Catering at Dalhousie University, serving events that require coordinated preparation, transport, setup, service, and breakdown. The Catering Sous Chef helps maintain food safety, standardized production, and presentation across changing catering settings. The position also supports staff, inventory, and kitchen operations.
Key Responsibilities: Execute catering menus for meetings, banquets, and conferences
Assist off-site transportation, setup, service, and breakdown
Maintain clean, organized, and protected work areas
Minimize waste through inventory and storage practices
Coordinate with chefs, managers, and event staff
Requirements: Strong knowledge of kitchen operations and cooking techniques
Effective performance in fast-paced, high-volume service
Ability to prioritize multiple tasks
Flexible availability for event schedules
Ability to lift, bend, push, pull, stand, and walk
Apply event-focused cooking, food safety, and operational coordination skills across Dal-Catering venues and Aramark-supported functions.

#J-18808-Ljbffr

📌 Banquet Sous Chef Catering Operations (Nova Scotia)
🏢 Aramark Canada
📍 Nova Scotia