Chef Restaurant jobs in Saskatoon, SK

Job Overview

We are seeking a dynamic and passionate Sous Chef to join our newly forming culinary team!

The Sous Chef is the senior working culinary leader supporting the Executive Chef in the daily operation of Trinity Manor's kitchen. The role combines hands-on food production with shift leadership, quality control, employee development and operational coordination, and provides designated culinary leadership when the Executive Chef is absent.

Key Responsibilities

• Support the Executive Chef in implementing approved menus, standardized recipes, production plans and culinary standards.
• Lead kitchen workflow and food production during assigned shifts and ensure meal-service timelines are achieved.
• Provide day-to-day direction, coaching and support to cooks and Dishwasher / Kitchen Support Associates.
• Act as the designated culinary leader in the Executive Chef's absence within established authority and organizational policies.
• Monitor food quality, presentation, portions, temperatures, holding, cooling, reheating, labelling and storage requirements.
• Assist with production planning, prep lists, inventory counts, receiving, stock rotation, par levels and ordering as assigned.
• Support special diets, texture-modified foods, allergies and documented resident requirements.
• Help orient and train culinary employees in recipes, procedures, equipment use, food safety and workplace expectations.
• Identify staffing, product, equipment or service risks and communicate them promptly to the Executive Chef.
• Support food-cost control, responsible product use, waste reduction and labour efficiency.
• Coordinate with dining leadership during meal service to support timing, communication and resident needs.
• Perform hands-on cooking and production duties as an integral part of the position.
• Support inspections, audits, special functions and continuous-improvement initiatives.

Qualifications & Experience

• Journeyperson/Red Seal Cook certification is strongly preferred; equivalent culinary training and substantial progressive experience may be considered.
• Minimum three to five years of professional culinary experience, including demonstrated lead-hand or supervisory responsibility.
• Experience in seniors living, healthcare, institutional food service, hospitality or high-volume meal production is an asset.
• Strong knowledge of food safety, sanitation, production planning, commercial-kitchen operations and quality control.
• Recognized food-safety certification appropriate to the role is required or must be obtained within the required timeframe.
• Serve It Right Saskatchewan (SIRS) certification is preferred and may be required where assigned duties include alcohol service or event support.
• Demonstrated ability to organize work, coach employees, communicate clearly and remain effective during busy meal periods.
• Basic computer, recordkeeping, inventory and purchasing-system skills.
• Satisfactory criminal record and vulnerable sector screening is required.

Work Location: In person