Culinary Leader Hotels

Elevate kitchen operations as a Banquets Sous Chef at Delta Hotels by Marriott in Saskatoon, SK. Lead culinary staff, manage daily kitchen tasks, and ensure exceptional food quality and service.

As a Banquets Sous Chef, you will be crucial in managing the culinary team and overseeing food preparation at Delta Hotels. With a focus on compliance, quality control, and innovation, your leadership will significantly enhance guest satisfaction. Bring your culinary expertise, supervisory skills, and passion for exceptional dining to this pivotal role.

Key Responsibilities:

• Manage kitchen operations and ensure adherence to food policies

• Estimate daily production requirements and communicate with staff

• Prepare and cook a variety of foods for events

• Ensure compliance with food safety and sanitation standards

• Lead and motivate kitchen team members for optimal performance

Requirements:

• High school diploma or GED plus 4 years of culinary experience

• Culinary Arts degree plus 2 years of related experience

• Strong leadership and communication skills

• Knowledge of food handling and presentation standards

• Ability to provide exceptional customer service

Lead a culinary team to deliver outstanding dining experiences while maintaining high standards at Delta Hotels.