Sous Chef, Culinary Services

OverviewSous Chef, Culinary ServicesPrimary Purpose: The Sous Chef plays an integral role as part of the senior 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 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 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:Provide staff support in employee supervision, training and development ensuring efficient operations, an engaged and accountable team, as well as fosters a positive work environmentMaintain standards to ensure high quality food is produced in a professional and efficient manner while continually striving to improve food preparation and presentationOn a daily basis, ensure a full scope of the kitchen departments to proactively identify and solve challenges and make corrective actionsMaintain knowledge of all menu items, daily features, promotionsResponsible 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 staffParticipate in recipe and menu developmentEnsure knowledge of department initiatives, vision and goalsEnsures internal policies and procedures are adhered toApply positive coaching and support to junior staffMaintain effective and factual communication with kitchen team as well as internal and external stakeholdersAssist in Inventory Controls in conjunction with the Central Stores Supervisor to maintain proper rotation of fridges and storage areas to minimize wasteAct as a liaison between internal departments and stakeholdersMaintain proper rotation and utilization of stock, fridges and storage areas to minimize waste. When necessary modify menu items, create and scheduling feature itemsEnsure best practices in regards to Food Safety and Occupational Health and SafetyEnsure proper use and maintenance of kitchen equipmentMaintain a positive and continuous improvement approach to ensuring best kitchen practices and team growthActively engage and bring forward ideas and suggestions with the leadership teamStay current with culinary, food and hospitality trendsAssume duties of other sous chefs and the kitchen management in their absenceMaintain a high standard of excellence while representing the University of Saskatchewan at regional and international cooking competitions and/or cooking showcasesOther duties as assignedQualificationsEducation: 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 combined 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 obtain an awareness and working knowledge of current and emerging culinary trends.Skills:Exceptional creativity and presentation skillsStrong hands on culinary skill and knowledgeMenu and recipe developmentAbility to work for long period of time in a faced paced and physical kitchen environmentExceptional interpersonal and communication skillsLeadership and mentoring skillsMultitasking and prioritizationProblem solvingAdapt and scale recipes to production levels and various applicationsFood costingExceptional work ethic. Flexible, positive and energetic with the ability to work under pressureDetail-oriented with a demonstrated ability organize work, delegate duties, hold accountability and set priorities for self and others with changing business demandsAbility to set and enforce standards of performance and adherence to workplace policies and practicesPerform medium to moderate liftingWorking independently and collaboratively as a team memberA practical cooking demonstration will be required as part of the interview and selection process for candidates who are short listed.Department: Culinary ServicesStatus: Term 2 years with the possibility of extension or becoming permanentEmployment Group: CUPE 1975Shift: 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): 1.0Salary: The salary range, based on 1.0 FTE, is $23.35 - 30.61 per hour. The starting salary will be commensurate with education and experience.Salary Family (if applicable): Ancillary ServicesSalary Phase/Band: Phase 4Posted Date: 10/8/2025Closing Date: 11/18/2025 at 6:00 pm CSTNumber of Openings: 1Work Location: On CampusThe 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 as part of our ongoing efforts to reflect the diversity of the communities we serve. Verification of Indigenous Membership/Citizenship at the University of Saskatchewan is led and determined by the Indigenous Truth policy and the 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 with documentation. The University of Saskatchewan provides an accessible and inclusive workplace. Should you require support through any stage of the recruitment process, please contact Human Resources for assistance. #J-18808-Ljbffr