Sous Chef
About The Position
The Sous Chef supports daily culinary, retail café, catering, and event service operations at NSCC. This role assists the Executive Chef by leading Cooks and Food Service Workers, assigning daily tasks, supporting food production, maintaining service standards, and ensuring consistent food quality. Key responsibilities include staff training, scheduling support, inventory and ordering assistance, recipe standardization, labour and food cost control, catering setup and breakdown, customer service, and maintaining clean, safe, and organized food service areas. The Sous Chef must ensure compliance with Aramark policies, food safety and sanitation standards, Occupational Health and Safety requirements, and all applicable procedures. This includes supporting safety training, proper chemical handling, First Aid Kit checks, safety boards, and monthly safety talks.
Requirements
- 5 or more years of culinary experience
- 2 or more years of leadership experience
- Professional
- Positive
- Flexible
- Able to work independently
- Comfortable working evenings or weekends when required
Nice To Haves
- Culinary degree
- Red Seal certification
Responsibilities
- Schedules and assigns daily work assignments to a food service team and oversees the completion of tasks
- Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc.
- Cooks and prepare a variety of food according to production guidelines and standardized recipes
- Sets up workstation with all needed ingredients and equipment
- Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items
- Safely utilizes a variety of utensils including knifes
- Operates equipment such as ovens, stoves, slicers, mixers, etc.
- Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods
- Arranges, garnishes, and portions food according to established guidelines
- Properly stores food by adhering to food safety policies and procedures
- Cleans and sanitizes work areas, equipment, and utensils
- Maintains excellent customer service and positive attitude towards guest, customers, clients, co- workers, etc.
- Adheres to Aramark safety policies and procedures including proper food safety and sanitation
- Ensures security of company assets
- Assists the Executive Chef by leading Cooks and Food Service Workers
- Assigns daily tasks
- Supports food production
- Maintains service standards
- Ensures consistent food quality
- Provides staff training
- Provides scheduling support
- Assists with inventory and ordering
- Standardizes recipes
- Controls labour and food costs
- Manages catering setup and breakdown
- Ensures compliance with Aramark policies, food safety and sanitation standards, Occupational Health and Safety requirements, and all applicable procedures
- Supports safety training, proper chemical handling, First Aid Kit checks, safety boards, and monthly safety talks
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
