Sous Chef, Culinary Lead

Saskatoon, SK
Permanent
Temps-plein

Il y a 29 jours

Sous Chef, Culinary LeadPrimary Purpose:The Junior Sous Chef plays an integral role as part of the kitchen leadership team managing and ensuring efficiencies and accountability in the day to day kitchen operations, assisting in the development and implementation of menu items and food programs as well as contributing to the on-going learning and skills development of the kitchen team.Nature of Work:Reporting to the Executive Chef and Executive Sous Chef, this position works hands-on throughout the kitchen departments providing leadership, supervision and direction to personnel ensuring best culinary practices, efficient production and that food quality, customer service, and workplace standards are maintained.Work is performed in a fast-paced kitchen environment subject to pressure of inflexible deadlines.Judgment and discretion is required in managing production, food products and inventory, and supporting staff through the changing priorities and competing deadlines of the multiple services that the kitchen supports.The work is physically demanding and can involve moderate to heavy lifting. Shifts include evenings, weekends and/or stat holidays and are subject to change based on business.Typical Duties or Accountabilities:

Responsible for hands-on supervision and coaching of staff, including: providing leadership and motivation to other team members; driving systems and standards of kitchen operations by role modeling and spot checking; and supporting the ongoing development of all kitchen staff.
Manages resources and coordinates with internal stakeholders and multiple departments
Provide staff support in employee supervision, training and development ensuring efficient operations, an engaged and accountable team, as well as fosters a positive work environment
Maintain standards to ensure high quality food is produced in a professional and efficient manner while continually striving to improve food preparation and presentation
On a daily basis, ensure a full scope of the kitchen departments to proactively identify and solve challenges and make corrective actions
Maintain knowledge of all menu items, daily features, promotions
Executes a variety of catering and high profile events
Participate in recipe and menu development
Ensure knowledge of department initiatives, vision and goals
Ensures internal policies and procedures are adhered to
Apply positive coaching and support to junior staff
Maintain effective and factual communication with kitchen team as well as internal and external stakeholders
Assist in Inventory Controls in conjunction with the Central Stores Supervisor to maintain proper rotation of fridges and storage areas to minimize waste
Act as a liaison between internal departments and stakeholders
Maintain proper rotation and utilization of stock, fridges and storage areas to minimize waste. When necessary modify menu items, create and scheduling feature items
Ensure best practices in regards to Food Safety and Occupational Health and Safety
Ensure proper use and maintenance of kitchen equipment
Maintain a positive and continuous improvement approach to ensuring best kitchen practices and team growth
Actively engage and bring forward ideas and suggestions with the leadership team
Stay current with culinary, food and hospitality trends
Assume duties of other sous chefs and the kitchen management in their absence
Other duties as assigned

QualificationsEducation:Red Seal Journeyman's Cook Certificate required.
Completion of a relevant culinary or hospitality program will be considered an asset.
A combination of experience and education may be considered.Licenses:A Food Safe Certificate is required.
WHIMIS Certificate is required.
A valid class 5 driver's LicenseExperience:Minimum 5 years of related culinary experience within a full service or multi-unit operation and minimum 3 years supervising and leading a team combined with a proven record of accomplishment maintaining high standards of productivity, efficiency and growth in the culinary industry.
Catering and event experience is required.
Experience directing and supervising kitchen staff is essential.
Experience participating in culinary demonstrations and competitions is an asset.
Continuous industry involvement is required to obtain an awareness and working knowledge of current and emerging culinary trends.Skills:

Exceptional creativity and presentation skills
Strong hands on culinary skill and knowledge
Menu and recipe development
Ability to work for long period of time in a faced paced and physical kitchen environment.
Exceptional interpersonal and communication skills
Leadership and mentoring skills
Multitasking and prioritization
Problem solving
Adapt and scale recipes to production levels and various applications
Food costing
Exceptional work ethic. Flexible, positive and energetic with the ability to work under pressure
Detail-oriented with a demonstrated ability organize work, delegate duties, hold accountability and set priorities for self and others with changing business demands
Ability to set and enforce standards of performance and adherence to workplace policies and practices
Perform medium to moderate lifting
Working independently and collaboratively as a team member.

A practical cooking demonstration will be required as part of the interview and selection process for candidates who are short listed.Department: Culinary Services
Status: Term 2 years with the possibility of extension or becoming permanent
Employment Group: CUPE 1975
Shift: Schedule can vary from week to week, is subject to change with business demands. Shifts include early mornings, evenings, weekends and/or stat holidays.
Full Time Equivalent (FTE): 1.0
Salary: The salary range, based on 1.0 FTE, is $21.55 - 25.13 per hour. The starting salary will be commensurate with education and experience.
Salary Family (if applicable): Ancillary Services
Salary Phase/Band: Phase 3
Posted Date: 6/18/2025
Closing Date: 9/15/2025 at 6:00 pm CST
Number of Openings: 1
Work Location: On Campus
The University is committed to employment equity, diversity, and inclusion, and are proud to support career opportunities for Indigenous peoples to reflect the community we serve. We are dedicated to recruiting individuals who will enrich our work and learning environments. All qualified candidates are encouraged to apply; however, in accordance with Canadian immigration requirements, Canadian citizens and permanent residents will be given priority. We are committed to providing accommodations to those with a disability or medical necessity. If you require an accommodation to participate in the recruitment process, please notify us and we will work together on the accommodation request. We continue to grow our partnerships with Indigenous communities across the province, nationally, and internationally and value the unique perspective that Indigenous employees provide to strengthen these relationships. Verification of Indigenous Membership/Citizenship at the University of Saskatchewan is led and determined by the and Standing Committee in accordance with the processes developed to enact the policy. Successful candidates that assert Indigenous membership/citizenship will be asked to complete the verification process of Indigenous membership/citizenship with documentation. The University of Saskatchewan's main campus is situated on Treaty 6 Territory and the Homeland of the Métis. We pay our respects to the First Nations and Métis ancestors of this place and reaffirm our relationship with one another. Together, we are uplifting Indigenization to a place of prominence at the University of Saskatchewan.

University of Saskatchewan

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