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Sous Chef, Full Time

@ Chartwells Higher Education

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London, Ontario

Full-time
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SIGNALS

Overview

Chartwells Higher Education is hiring a full-time Sous Chef to run station service, food quality and compliance under the Executive Chef. The role covers meal-service execution, guest issues, inventory receiving, records and monthly safety audits, with supervision of cooks and the CDP.

Responsibilities:

  • Oversee station service and meal-period execution per SOPs
  • Manage receiving, inventory, logs and waste reduction
  • Handle guest feedback and complaints during service
  • Supervise cooks and CDP, enforce uniform and food safety standards
  • Submit daily operational reports and monthly safety audits

Requirements summary:

  • Kitchen or food service leadership experience
  • Food safety and sanitation knowledge
  • SmartServe certification
  • Proficiency with Origami, MenuWorks, PeopleHub, CIMS, Orbit and WORrior

Tools & skills

OrigamiMenuWorksPeopleHubCIMSOrbitWORrior
Source and dates

Employer career site / ATS feed · ultipro

Employer posting date
2026-09-25
First seen by our source
2026-10-08
Source record updated
2026-11-06

These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.

Job details

SeniorityMid level
DepartmentNursing & personal care
Manages peopleYes
Hours per week40 (estimated)
Travelair: none · ground: none
Work settingRestaurant or kitchen, Store
PositionMostly standing
Physical demandsphysical moderate · computer moderate
Licences & certificationsSmartServe

Summary and details written by AI from the posting; the employer’s posting is the authority.

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Chartwells Higher Education

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FieldValue
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Job description
  • Coordinates service requirements based on station needs and communicates shortages and needs to the Executive Chef.
  • Ensures that any substitutions or shorts are communicated to the service team, GM and Executive Chef.
  • Ensures station SOPs are followed for each meal service, overseeing execution to ensure HSQA practices are followed.
  • Assists the Executive Chef or Chef de Cuisine to ensure compliance with all sanitation, SmartServe, safety, production and merchandising requirements are completed.
  • Maintains adequate records and logs, including but not limited to: production and consumption logs, waste logs, temperature logs and receiving logs.
  • Communicates station expectations with CDP and cooks as required.
  • Ensures the submission of required monthly safety audits and compliance inspections, at the request of the Executive Chef.
  • Assists the Executive Chef with forecasting and compliance, including Origami, MenuWorks, PeopleHub, CIMS, Orbit and WORrior.
  • Ensures food produced meets strict quality standards.
  • Answers any guest questions and responds to guest feedback during meal service. Follows up on guest complaints and works with GM/FSD to resolve matters effectively and promptly. Remains available and present during meal periods to address concerns immediately.
  • Accepts orders and verifies all goods have been received in adequate condition, before signing the invoice, and ensures orders are put away promptly after being received in the absence of the receiver.
  • Ensures that the all client & company policies are followed at all times.
  • Collaborates with the Production Supervisor, Catering Supervisor and Executive Chef on all menu refreshes, and provides feedback.
  • Coordinates any required equipment repairs and additional labour within given budget; ensures approval is obtained for all repairs prior to placing service call.
  • Adheres and enforce all food safety policies; tracks and records compliance of food safety training for all associates.
  • Follow waste reduction techniques, including checking clear waste bins for excess or unusual waste after each meal.
  • Ensures the cleaning and organizing of the station, including fridges, freezers, serving carts, walk-in fridge, prep table(s) and storage room(s) is completed daily.
  • Verify all team members are wearing proper uniform at all times, including name tag and non-slip shoes.
  • Complete operational reports and provide to the Executive Chef daily

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