Sous Chef, Culinary Services

Sous Chef, Culinary Services Primary Purpose: The Sous Chef plays an integral role as part of the senior kitchen leadership team, managing and ensuring efficiencies and accountability in day-to-day kitchen operations, assisting in the development and implementation of menu items and food programs, and contributing to the ongoing mentoring, training, learning and skills development of the kitchen team. Nature of Work Reporting to the Executive Chef/Manager Culinary Services and Executive Sous Chef, this position works hands-on throughout the kitchen departments, providing leadership, supervision and direction to personnel to ensure 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 the pressure of inflexible deadlines. Judgment and discretion are required in managing production, food products and inventory, and supporting staff through 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 needs. Typical Duties or Accountabilities Provide staff support in supervision, training and development to ensure efficient operations, an engaged and accountable team, and a positive work environment Maintain standards to ensure high quality food produced in a professional and efficient manner while continually improving preparation and presentation On a daily basis, ensure a full scope of the kitchen departments to proactively identify and solve challenges and take corrective action Maintain knowledge of all menu items, daily features and promotions Provide hands-on supervision and coaching of staff, including leadership, motivation, driving systems and standards of kitchen operations, and supporting ongoing development of all kitchen staff Participate in recipe and menu development Ensure knowledge of department initiatives, vision and goals Ensure internal policies and procedures are adhered to Provide positive coaching and support to junior staff Maintain effective and factual communication with the kitchen team and internal/external stakeholders Assist in inventory controls with 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; modify menu items as needed and schedule feature items Ensure best practices in 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 Maintain a high standard of excellence while representing the University of Saskatchewan at regional and international cooking competitions and/or cooking showcases Other duties as assigned Qualifications Education: 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. WHMIS Certificate is required. A valid class 5 driver’s License. Experience: Minimum 7 years of related culinary experience within a full-service or multi-unit operation and minimum 3 years supervising and leading a team, with a proven track record of 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. Continuous industry involvement is required to stay current with trends. Skills: Exceptional creativity and presentation skills Strong hands-on culinary skill and knowledge Menu and recipe development Ability to work long hours in a fast-paced, 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 Strong work ethic, flexible, positive and energetic under pressure Detail-oriented with ability to organize work, delegate duties, maintain accountability and set priorities Ability to set and enforce performance standards and policies Medium to moderate lifting Ability to work independently and as part of a team A practical cooking demonstration will be required as part of the interview and selection process for shortlisted candidates. Department Details Department: Culinary ServicesStatus: Term 2 years with possibility of extension or becoming permanentEmployment Group: CUPE 1975 - RestrictedShift: Schedule varies; early mornings, evenings, weekends and/or stat holidaysFull Time Equivalent (FTE): 1.0Salary: The salary range, based on 1.0 FTE, is $23.35 - 30.61 per hour. Starting salary commensurate with education and experience.Salary Family: Ancillary ServicesSalary Phase/Band: Phase 4Posted Date: 10/1/2025Closing Date: 10/7/2025 at 6:00 pm CSTNumber of Openings: 1Work Location: On Campus The University of Saskatchewan aspires to be what the world needs and embraces equity, diversity and inclusion as foundational to excellence and innovation. We actively seek to create a welcoming environment where all individuals feel empowered to thrive, contribute, and grow. Applications from equity-deserving groups are encouraged. For accessibility support during the recruitment process, please contact Human Resources. #J-18808-Ljbffr