Sous Chef

Department: Office of the AVP Ancillary Services
This position is represented by the agreement between the Professional Staff Association and the University of Guelph

Duties and Responsibilities

Reporting to the Executive Chef, the incumbent will assist with the co-ordination of kitchen production, catering production and VIP menus and events. Specific responsibilities include: assisting in product equipment selection while monitoring, daily, a large diverse number of incoming products from various suppliers to ensure compliance with departmental specifications and government regulatory boards. The incumbent will implement action to improve quality, service and cost controls for a large central production kitchen and assume the responsibilities of the Executive Sous Chef in his/her absence.

Requirements

• A three-year Community College diploma in a related field (i.e. Certified Chef de Cuisine) and three year...