Warman, Sk Sous chef Jobs – 4 Openings This Week

Senior Sous Chef
Sheraton Cavalier Saskatoon Hotel —Saskatoon, SK
- $54,000–$60,000 a year
- Full-time
- Cooking
- Hotel
- Team management
- Disability insurance
- Dental care
Quick apply
Sous Chef
Marriott International, Inc —Saskatoon, SK
- $62,000–$82,000 a year
- Full-time
- Hotel
- High school diploma or GED
- Associate's degree
BOH Management - Sous Chef
Shark Club Sports Bar & Grill —Saskatoon, SK
- Full-time
- Hotel
- Leadership
- Restaurant experience
Quick apply
Sous Chef
Moxies —Saskatoon, SK
- From $20 an hour
- Full-time
- In-person
- Leadership
- Restaurant experience
- Dental care
- Flexible schedule
Quick apply

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Kitchen Manager
GRAINFIELDS - 8th Street —Saskatoon, SK
The successful applicant must have a minimum of 3 years kitchen management experience, the ability to hire and schedule staff, maintain food and labor cost…
Quick apply
7d
Food Service Manager/Corporate Chef
Athabasca Catering Group of Companies —Saskatoon, SK
Support the implementation of corporate sponsored community events. Guide and mentor Chefs with the preparation of all foodstuffs according to the menu and…
$75,000–$80,000 a year
Quick apply
9d

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Oggi Trattoria —Whitby, ON
We are seeking a dedicated and highly skilled Sous Chef for a fine dining Italian restaurant. The Sous Chef will assist the Executive Chef in managing daily…
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Sportsman's Inn Resort & Marina —Ontario
Maintain the program of basic training for all new members of staff and to communicate performance and development issues on a regular basis to Head Chef.
$4,166.67 a month
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Senior Sous Chef

Sheraton Cavalier Saskatoon Hotel -
Saskatoon, SK

Quick apply

Job details

Full-time
$54,000–$60,000 a year

Qualifications

FoodSafe
Cooking
Team management
Leadership
Restaurant experience
Communication skills
Hotel experience
Kitchen experience

Full job description

We are seeking a passionate, highly organized, and leadership driven Senior Sous Chef to join our culinary leadership team. This Role is designed for a strong culinary professional ready to operate at a senior leadership level within a fast-paced hotel environment. Reporting directly to the Executive Chef and Executive Sous Chef, the Senior Sous Chef will oversee daily kitchen operations with a primary focus on evening line operations, banquet execution, team leadership, and operational consistency. This position serves as a key bridge between the Executive Sous Chef and the Sous Chef team, helping lead one of the busiest multi-outlet hotel culinary operations in the city. The ideal candidate is calm under pressure, operationally strong, highly organized, and capable of leading large teams while maintaining exceptional food quality, cleanliness, and professionalism.

Key Responsibilities:

Culinary operations

Lead and oversee evening culinary operations across multiple outlets and banquet functions
Ensure smooth execution of dinner service, events, and late-night operations
Support banquet production, plating standards, and event execution
Maintain consistency of food quality, presentation, and portion standards
Monitor line readiness, prep levels, and service execution throughout all evening shifts
Assist with menu implementation and operational rollouts

Leadership and Team Development

Supervise and mentor Sous Chefs, cooks, and dishwashers
Act as the senior operational leader
Help drive accountability, kitchen culture, communication, and professionalism
Participate in training, coaching, and performance development of culinary team members
Support a positive and respectful work environment

Financial and Administrative Responsibilities

Assist in labor management and productivity control
Support food cost controls, waste reduction, and inventory practices
Ensure proper ordering, storage, rotation, and product handling procedures
Maintain accurate communication between day and evening operations

Health and Safety

Enforce all food safety, sanitation, HACCP, and workplace safety standards
Ensure kitchen cleanliness and organization are maintained at all times
Uphold hotel brand and operational standards

Qualifications

Minimum 3-5 years of leadership experience in high volume hotel or upscale restaurant kitchens
Previous banquet experience strongly preferred
Strong understanding of line operations and large scale food production
Proven leadership and team management skills
Ability to work efficiently under pressure in a fast paced environment
Strong organizational and communication abilities
Experience with scheduling, ordering, inventory, and cost control is considered an asset
Culinary diploma or equivalent professional experience preferred

What We Are Looking ForWe are looking for a chef who:

Leads from the front
Takes ownership of operations
Brings structure and accountability to the kitchen
Supports and develops team members
Understands both restaurant and banquet execution
Thrives in a demanding hotel environment.

Job Type: Full-time

Pay: $54,000.00-$60,000.00 per year

Benefits:

Dental care
Disability insurance
Extended health care
Life insurance
On-site parking

Work Location: In person

Quick apply

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