Job Description

Sous Chef

The University of Saskatchewan Culinary Services is one of the largest multi-unit food service operations in the province. It consists of four main areas: Retail Operations (11 franchise and non-franchised outlets), Conference (short and long-term events and stays mainly throughout the summer months), Residential Dining (up to 2000 students on meal plans), and Catering (daily deliveries, weddings, banquets, receptions, corporate catering, and high-end dinners and events).

Our talented chefs and committed staff ensure that every dining experience - in our Marquis Culinary Centre, at one of our retail dining locations, or at our catered events - satisfies everyone\'s needs.

We are currently seeking a Sous Chef, an integral role as part of the Culinary Services Leadership Team. This is a unique opportunity for someone with senior culinary leadership experience in a full service or multi-unit operation.

Primary Purpose: As part of the Culinary Services Leadership Team, you will manage the kitchen operations including residential dining, catering, conferences, and retail food concepts; be involved with developing and implementing food programs and quality standards to ensure best practices; and mentor, motivate, develop, and train the culinary team.

Nature of Work: Reporting to the Executive Chef, you will have a hands-on approach to kitchen leadership, and culinary development in a unique and fast paced kitchen environment and multi-unit food service operation. Menus change regularly and involve the ongoing learning of new styles of cooking, ingredients, techniques, authentic flavors, and expanding on knowledge and skills while ensuring best kitchen practices. The staff reporting to this position include junior sous chefs, catering chef, cooks, and porters.

Work is performed in a fast-paced environment, subject to inflexible deadlines and competing demands, and requires the physical ability for moderate to heavy lifting. This position requires flexible work hours involving evenings, weekends, and/or stat holidays during peak times based on business demands that vary throughout the year.

Accountabilities

People Leadership

• Inspire positive, collaborative teams by establishing a common vision, displaying integrity, encouraging accountability and efficient operations, and achieving team goals.
• Support ongoing development of staff that will enhance and align their skills and abilities to meet both their professional as well as organizational goals.
• Responsible for staff training and development, coaching, and if required, performance management and discipline processes.

Service Delivery

• Exhibit culinary talents by personally performing tasks while leading staff and managing food related functions.
• Contribute to the development and implementation of food programs, standardized recipes, menus, daily features, and promotions.
• Ensure compliance in regards to Food Safety and Occupational Health and Safety.
• Assist with the development of standard operating procedures.
• Assist with inventory and food cost controls with the Central Stores.
• Ensure efficient product ordering and stock rotation to minimize waste.
• Ensure sanitation and cleanliness is upheld and work areas and equipment are properly used and maintained.
• Exercise cost controls through proper staff scheduling and planning of resources.
• Maintain a high standard of excellence while representing the University of Saskatchewan at regional and international cooking competitions and/or cooking showcases.
• Stay current with culinary, food, and hospitality trends.

Qualifications:

Education: A Red Seal Journeyman\'s Certificate is required. Preference may be given to a candidate possessing a Certified Chef de Cuisine (CCC) designation or Culinary Operations degree. Completion of a relevant culinary or hospitality program will be considered an asset. A combination of experience and education may be considered.

Licenses: Required licenses include Food Safe Certificate, WHIMIS Certificate, and a valid Class 5 Saskatchewan Driver\'s License.

Experience: Minimum 5 years related senior culinary leadership experience in a full service or multi-unit operation directly supervising a minimum of 25 staff; a proven track record of maintaining high standards of productivity, efficiency, and growth in the culinary industry. Experience participating in cooking demonstrations and competitions and supervising, training, mentoring and leading kitchen staff is essential.

Skills: Exceptional cooking, creativity and presentation skills; strong hands-on culinary skill and knowledge; menu and recipe development; ability to work in a faced paced physical kitchen environment; exceptional interpersonal and communication skills ; leadership and mentoring skills; ability to prioritize; adapting and scaling recipes to production levels and various applications; problem solving capability; 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; ability to perform medium to moderate lifting; work independently and collaboratively as a team member; and efficiency with MS Office programs.

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 24 with the possibility of extension or becoming permanent
Employment Group: ASPA
Shift: This position requires flexible work hours involving evenings, weekends, and/or stat holidays during peak times based on business demands that vary throughout the year.
Full Time Equivalent (FTE): 1.0
Salary: The salary range, based on 1.0 FTE, is $50,780.00 - 79,344.00 per annum. The starting salary will be commensurate with education and experience.
Salary Family (if applicable): Specialist Professional
Salary Phase/Band: Phase 1
Posted Date: 1/2/2024
Closing Date: 2/12/2024 at 6:00 pm CST
Number of Openings: 1
Work Location: On Campus

The successful applicant will be required to provide the following current verification(s) where \'Yes\' is indicated below. Further information is available at: 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 M\xc3\xa9tis. We pay our respects to the First Nations and M\xc3\xa9tis 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