Sous Chef

Sheraton Cavalier Saskatoon Hotel - Saskatoon, SK (il y a 30+ jours)

Postuler dès maintenant

The Sous Chef reports to the Executive Chef and Executive Sous Chef, assisting in the day to day operations of the Front Line Culinary Team. The Sous Chef is responsible for all food offerings prepared for the various restaurants in the Sheraton Cavalier.

The Outlet Sous Chef will motivate, engage, and coach all associates maintaining a service focused culture to ensure a great customer experience. In this position the Sous must be multifunctional delegating / directing and working alongside the Front Line Cooks to ensure team objectives of the day are successful.


  • Take a hands-on approach to ensure all food products produced are of the utmost quality and appeal as per menu specifications
  • Lead by example to develop a collaborative work environment amongst team members and interdepartmentally
  • Provide training, coaching, and performance management for kitchen staff to deliver a consistent product
  • Maintains all occupational standards ie: Food Safe, WHMIS, Health and Safety Policies, cleanliness
  • Ensure all logs and checklists are completed and signed off upon
  • Inspects/audits storage areas, coolers and freezers daily
  • Provide a creative and fun environment
  • Be knowledgeable and agile to be “hands on” as need arises in all areas of the kitchen


  • Formal Culinary education or certifications
  • Minimum 2 years’ experience in a leadership role within a Kitchen Environment
  • Minimum 4 years’ experience preparing food items for a full service restaurant
  • Food Safe Level 1 (minimally). Level 2 preferred
  • Proficient computer skills to adapt to various systems
  • Extensive knowledge of the care & operation of full range commercial kitchen equipment
  • Strong interpersonal skills and leadership ability
  • Proven ability to manage multi-tasked assignments and work effectively as a team member
  • Ability to plan, prioritize, delegate and communicate
  • Must be able to work flexible hours as shifts will change based upon business volumes

Job Type: Full-time


  • Culinary: 4 years (Required)
  • Kitchen Leadership: 2 years (Preferred)

Job Duties:

  • Prepare, season and cook food as directed, meeting dietary requirements where required
  • Follow recipes and presentation specifications
  • Operate standard kitchen equipment safely and efficiently
  • Clean and maintain station in practicing good safety and sanitation
  • Adhere to all sanitation and food production codes