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Compass Group Canada

Sous Chef Full Time

Wolfville, NS, Canada

Job type: Full-time
Apply by: Oct 3, 2026
Posting language: English
Posted: Aug 6, 2026

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Applications open in a new tab.

Original job description

Summary

The Sous Chef is responsible for assisting the Executive Chef in overseeing the day-to-day foodservice operation, including all production and service. The Sous Chef may be responsible for overseeing the operation in the absence of the Executive Chef.
Must demonstrate the ability to apply common sense and understanding to a variety of situations. Must demonstrate a willingness and capacity to follow safe and healthful work practices.
Observes safety and security procedures; reports all potentially unsafe conditions.
The Sous Chef must communicate effectively with the Executive Chef and General Manager (GM) regarding all station requirements.
We encourage all associates to accept leadership responsibilities at all times. You have the power to make a difference to all guests. Our primary objective is to make sure our guests have a great experience with us at Compass Group Canada by providing exceptional service and quality. Please follow all of the 7 Essentials of Customer Service Excellence as directed by CGC and your Management team in addition to bringing the required skills of the position.

ESSENTIAL DUTIES AND RESPONSIBILITIES Include The Following.

Please note: other duties may be assigned as required.

All Stations must be operated according to Standard Operating Procedures, with recipes provided in the MenuWorks platform. All recipes must be sourced from MenuWorks to ensure proper costing and ingredient sourcing has been completed, with nutritional and allergen information available.

Acts as Manager for all hourly associates, hourly and salaried supervisors, and ensures the station operating team delivers flawless service at each meal with all required menu items prepared as required.
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.
Assists with hiring and onboarding of staff, as per applicable collective agreements, to ensure adequate staffing levels at all times. Checks completion of weekly schedule and posts as required by the applicable collective agreement.
Compiles and submits inventory weekly to the FSD/GM.
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/FSD/GM daily.

CORE COMPETENCIES

Attention to Detail and Organizational Skills
Able to work both independently and as a team member
Advanced knowledge of food preparation techniques, site-specific menus, and culinary industry practices, executing food preparation with a high degree of skill
Effective and timely communication with both guests and internal stakeholders to ensure event success
Ability to remain calm under pressure and deal with unexpected situations

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel and reach with hands and arms. The employee is often required to talk or hear. The employee is required to walk, stand and reach for a majority of the shift. The employee must be able to frequently lift and/or move up to 50 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; extreme cold and extreme heat. The noise level in the work environment is usually moderate.

Language Skills

Ability to communicate effectively in the English language, including written and spoken language.

Ability to speak French and/or second language considered an asset.

What’s in it for you?

Join an award-winning culture. We have been recognized for being a Great Place to Work, in addition to being selected as a FORTUNE Global 500 Company, Best Workplaces Retail & Hospitality, and FORTUNE World’s Most Admired Companies.
The opportunities with us are endless. As the world’s largest food and support services company, we offer an extensive range of learning and career opportunities for all our associates.
Health & Safety. The health and safety of our associates, clients and guests has always been our top priority. We have the right processes in place to ensure our teams have the support they need to stay safe, while helping to keep our guests safe.
Health Benefits. For our eligible associates, we offer comprehensive health, vision, and dental care coverage.
A Focus on Mental Health and Wellness. Our Mental Health and Well-Being initiative was created to share credible resources with our associates and the communities we serve on a variety of topics, including mental, physical, spiritual, and financial wellbeing. We also have an Employment Assistance Program which provides our associates with access to 24/7 support, resources, and information.
We are as diverse as our guests. We are as diverse as the people and communities we serve, and we know that’s one of our greatest strengths. We’re committed to building an inclusive workplace where people feel respected, supported, and able to grow, with fair opportunities for all. Our Employee Resource Groups (ERGs) create space for connection, deepen cultural awareness, and build appreciation of diverse perspectives across our teams – strengthening our culture and helping people feel a true sense of belonging.

For accommodation requests during the hiring process, please contact [email protected] for further information.

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More about this job

Responsibilities

The Sous Chef assists the Executive Chef in managing daily foodservice operations, including production, service, and staff supervision. They ensure compliance with safety, sanitation, and quality standards while maintaining accurate records and inventory logs.

Requirements

Candidates must possess advanced knowledge of culinary techniques and food preparation, along with the ability to lead teams and manage site-specific menus. Strong organizational skills and the capacity to work in a fast-paced, physically demanding environment are essential.

Skills

Food preparation
Culinary management
Menu planning
Inventory management
Food safety compliance
Staff supervision
Customer service
Budgeting
Quality control
Sanitation
Team leadership
Communication
Problem solving
Scheduling
Waste reduction

Benefits

Health care coverage
Vision care
Dental care
Mental health and wellness resources
Employee assistance program
Learning and career opportunities

Visa sponsorship

Not detected in the job text

Keywords

Sous Chef
Foodservice
MenuWorks
HSQA
SmartServe
Origami
CIMS
Inventory management
Food safety
Sanitation
Production logs
Waste reduction
Staff onboarding
Culinary industry
Customer service excellence
Quality standards
Budget management
Equipment maintenance
Safety audits
PeopleHub

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