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Sous Chef, Full Time

@ Chartwells Higher Education

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Lethbridge, Alberta

Temps plein2+ ans d’expérience
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En bref

Chartwells Higher Education is hiring a full-time Sous Chef to run day-to-day food operations at a campus facility, reporting to the Food & Beverage / Operations Manager. The role covers food preparation, menu planning, ordering, inventory, costing, staff supervision and quality audits, with evening and weekend availability required for events.

Responsabilités :

  • Manage daily food operations and food preparation
  • Plan menus and control food costs and inventory
  • Train, schedule and supervise kitchen associates
  • Ensure QA, health and safety and HACCP compliance
  • Prepare food for special functions and events

Résumé des exigences :

  • Minimum 2 years food service management or supervision experience
  • Knowledge of food quality, production, sanitation and cost control
  • Strong leadership and communication skills
  • Available evenings and weekends for events
  • Working knowledge of Microsoft Word, Excel and Outlook

Outils et compétences

Microsoft ExcelMicrosoft WordMicrosoft Outlook
Source et dates

Site carrière / système de candidatures · ultipro

Date publiée par l’employeur
2026-10-02
Première détection par notre source
2026-10-08
Mise à jour du dossier source
2026-11-06

Ces dates décrivent le dossier source, pas une vérification en direct du recrutement. Consultez l’offre originale.

Détails du poste

NiveauIntermédiaire
DomaineOpérations
Expérience2 an(s) et plus
Expérience en gestion2 an(s) et plus
Gestion d’équipeOui
Heures par semaine40 (estimé)
Horairesoir, fins de semaine
Déplacementsavion : aucun · route : aucun
Milieu de travailRestaurant ou cuisine
PositionAssis et debout
Exigences physiquesphysique modéré · ordinateur faible
LanguesEnglish
Permis et certificationsWHMIS

Résumé et détails rédigés par l’IA à partir de l’offre; l’offre de l’employeur fait foi.

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Chartwells Higher Education

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ChampValeur
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Description

Now, if you were to come on board as one of our Sous Chefs, we’d ask you to do the following for us:

Perform a variety of duties in the management, presentation and administration tasks. Performs other related duties such as ordering, receiving, storage, taking inventory, cleaning, account reporting, training, directing and communicating with clients. Also responsible for the preparation, cooking and presenting of special functions as required.

  • Reporting directly to the Food & Beverage / Operations Manager, you will be responsible for managing the day to day food operations at the facility.
  • You will handle all phases of food preparation, menu planning and development, operation planning and expenditures, sales revenue generation, costing and maintaining proper inventory levels.
  • Responsible for training of associates, scheduling and supervising, as well as addressing and resolving employee relation issues.
  • The position will ensure the unit has strict compliance of the Compass Quality Assurance and Health and Safety Program, Occupational Health & Safety Act and WHMIS regulations.
  • Ensuring Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process.
  • Ordering of all products in accordance with Compass Group’s purchasing specifications.
  • Maintaining inventory control and reporting as per Compass Group fiscal schedule.
  • Ensuring all temperature records are accurately filled in on a daily basis.
  • Preparing menus for daily service as well as special functions.
  • Hands on food preparation for daily service as well as special functions.
  • Maintaining appropriate budgetary and cost controls.
  • Implementing and control a good rotation policy for all food.
  • Implementing and manage the Quality Assurance program as outlined by the company and the client, including weekly and monthly audits.
  • Providing regular operations reports to the Food & Beverage / Operations Manager.
  • Any other requirements as requested by the Food & Beverage / Operations Manager.

Think you have what it takes to be our Sous Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

  • Minimum of 2 years related management/supervision experience in a fast paced food service environment
  • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation
  • Proven management skills
  • Strong supervisory skills, capable of motivating, leading and developing associates
  • Excellent communication skills (written and verbal)
  • Able to work in a fast paced environment and readily acceptable to change work priorities at any time
  • Must be very flexible (Available to work evening and weekends). Position is events driven.
  • Strong working knowledge of Microsoft Office ( Word, Excel and Outlook)

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