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 secure 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.

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📌 Banquet Sous Chef Catering Operations (Halifax Regional Municipality)
🏢 Aramark Canada
📍 Halifax Regional Municipality