Executive Chef

6 days ago

Saskatoon, Saskatchewan, Canada University of Saskatchewan Full time

About the Role:

The University of Saskatchewan is seeking a highly skilled and experienced Sous Chef to join our culinary team. As a key member of our kitchen leadership team, you will play a vital role in ensuring the efficient and effective operation of our food services.

Key Responsibilities:

  • Supervise and coach kitchen staff, providing leadership and motivation to ensure high standards of productivity and efficiency.
  • Manage resources and coordinate with internal stakeholders and departments to ensure seamless operations.
  • Develop and implement menu items and food programs, ensuring high-quality food production and presentation.
  • Participate in recipe and menu development, staying current with culinary trends and best practices.
  • Ensure compliance with food safety and occupational health and safety standards.
  • Assist in inventory controls and maintain proper rotation of fridges and storage areas to minimize waste.
  • Act as a liaison between internal departments and stakeholders, providing excellent communication and customer service.
  • Perform medium to moderate lifting and work in a fast-paced kitchen environment.

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.
  • Catering and event experience is required.
  • Experience directing and supervising kitchen staff is essential.
  • Experience participating in culinary demonstrations and competitions is an asset.

Preferred Qualifications:

  • 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.

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