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Executive Chef

2 months ago

Saskatoon, Saskatchewan, Canada University of Saskatchewan Full time
About the Role

We are seeking a highly skilled and experienced Sous Chef to join our team at the University of Saskatchewan. As a key member of our culinary leadership team, you will play a vital role in ensuring the highest standards of food quality, customer service, and workplace safety.

Key Responsibilities
  • Lead and manage a team of culinary staff, providing guidance, coaching, and support to ensure efficient operations and high-quality food production.
  • Develop and implement menu items, food programs, and culinary initiatives that align with the university's goals and objectives.
  • Collaborate with internal stakeholders and departments to ensure seamless operations and effective communication.
  • Maintain knowledge of menu items, daily features, and promotions, and ensure that all culinary staff are aware of these details.
  • Execute catering and high-profile events, and participate in recipe and menu development.
  • Ensure compliance with internal policies and procedures, and maintain a positive and continuous improvement approach to ensuring best kitchen practices and team growth.
  • Assume duties of other sous chefs and kitchen management in their absence, and perform other duties as assigned.
Requirements
  • 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.
  • A Food Safe Certificate is required.
  • WHIMIS Certificate is required.
  • A valid class 5 driver's License.
  • 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 and Qualities
  • Exceptional creativity and presentation skills.
  • Strong hands-on culinary skills and knowledge.
  • Menu and recipe development.
  • Ability to work for long periods in a fast-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 to 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.