Senior Sous Chef / Sous Chef - SPA Saskatoon, SK

Kaizen Lab Inc.; Saskatoon; Hybrid; CAD 60,000 - 80,000; Full time

Benefits offered by this job

Competitive salary commensurate with经验

Performance-based incentive program

Health benefits and employee discounts

Professional development and career-op

Professional development and career-

Job summary

Dakota Dunes Thermal Spa is seeking a Senior Sous Chef / Sous Chef to support the Executive Chef in daily kitchen operations, ensuring high-quality food and guest experiences. You will lead the culinary team, supervise preparation and service, and maintain standards for quality, presentation, safety, cleanliness, and cost control.

The role covers kitchen operations in the absence of the Executive Chef for Prairie Rose Kitchen and Red Willow Café, with responsibilities spanning menu development,

Qualifications

• Culinary diploma, Red Seal certification, or equivalent culinary training and experience.
• Several years of progressive culinary experience in a restaurant, hotel, resort, or food service environment.
• Previous leadership or supervisory experience is preferred.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Thorough knowledge of food safety and sanitation practices.
• Proven problem solving and teamwork skills.
• Ability to work efficiently in a fast-paced environment.
• Strong communication and organizational skills.
• Serve ItRight Saskatchewan (SIRS) certification is preferred.
• Safe Food Handling Certification is an asset.
• WHMIS certification is preferred.
• First Aid and CPR certification is an asset.
• Minimum 19 years of age.
• Ability to work flexible hours, including evenings, weekends, holidays, and on-call shifts as required.

Responsibilities

• Supervise daily preparation and service, assign stations, coordinate breaks, and maintain production priorities.
• Ensure recipes, portion sizes, plating, temperatures, and presentation standards are followed.
• Coach cooks in technique, organization, food safety, speed, and consistency.
• Monitor reservations, group requirements, grab-and-go demand at Red Willow Café, and adjust production accordingly.
• Inspect food storage, labelling, rotation, cooling, reheating, sanitation, and allergen controls.
• Coordinate with front-of-house leadership to resolve service timing or quality concerns.
• Assist with ordering, receiving, inventories, par levels, transfers, waste tracking, and food-cost control.
• Monitor portioning, yields, spoilage, overproduction, and staff meals according to policy.
• Ensure deliveries meet quality, quantity, temperature, and specification requirements.
• Support menu specials, season offerings, wellness-focused dishes, and culinary events.
• Respond constructively to guest feedback and remake or correct items promptly when required.
• Help maintain a calm, organized kitchen that supports consistent guest experiences during peak periods.
• Assist with recipe testing, menu development, costing, equipment setup, inventories, and supplier evaluations.
• Assist with development and execution of preplist, production standards, kitchen SOPs, cleaning schedules, and food safety procedures.
• Participate in mock services and rehearsals to refine timing, communication, and kitchen flow.
• Assist with staffing and training of Cooks and Stewards.

Skills

Leadership

Communication

Organizational skills

Problem solving

Teamwork

Fast-paced environment

Education

Culinary diploma

Red Seal certification

Equivalent culinary training

Job description

NEW: Opening December2026, Dakota Dunes Thermal Spa

Dakota Dunes Thermal Spa is a world-classdestination featuring our NEW one of a kind INDIGENOUS themed THERMAL WATERSSPA that features expansive thermal waters, spa rituals, day spa services, andinspired food & beverage offerings. Our mission is to create anunforgettable guest journey that nurtures wellbeing, connection, and renewal.

Position Overview

The Senior Sous Chef / Sous Chef supportsthe Executive Chef in overseeing daily kitchen operations and ensuring theconsistent delivery of high-quality food and exceptional guest experiences. Thisposition provides leadership to the culinary team, supervises food preparationand service, and helps maintain standards for food quality, presentation,safety, cleanliness, and cost control.

The Senior Sous Chef / Sous Chef assumesresponsibility for kitchen operations in the absence of the Executive Chef forthe Prairie Rose Kitchen and Red Willow Café.

Key Responsibilities

• Supervise daily preparation and service, assignstations, coordinate breaks, and maintain production priorities.
• Ensure recipes, portion sizes, plating,temperatures, and presentation standards are followed.
• Coach cooks in technique, organization, foodsafety, speed, and consistency.
• Monitor reservations, group requirements, grab-and-godemand at Red Willow Café, and special dietary needs, and adjust productionaccordingly.
• Inspect food storage, labelling, rotation,cooling, reheating, sanitation, and allergen controls.
• Coordinate with front-of-house leadership toresolve service timing or quality concerns.
• Assist with ordering, receiving, inventories,par levels, transfers, waste tracking, and food-cost control.
• Monitor portioning, yields, spoilage,overproduction, and staff meals according to policy.
• Ensure deliveries meet quality, quantity,temperature, and specification requirements.
• Support menu specials, season offerings,wellness-focused dishes, and culinary events.
• Respond constructively to guest feedback andremake or correct items promptly when required.
• Help maintain a calm, organized kitchen thatsupports consistent guest experiences during peak periods.
• Assist with recipe testing, menu development,costing, equipment setup, inventories, and supplier evaluations.
• Assist with development and execution of preplists, production standards, kitchen SOPs, cleaning schedules, and food safetyprocedures.
• Participate in mock services and rehearsals torefine timing, communication, and kitchen flow.
• Assist with staffing and training of Cooks andStewards.

Qualifications

• Culinarydiploma, Red Seal certification, or equivalent culinary training and experiencerequired.
• Severalyears of progressive culinary experience in a restaurant, hotel, resort, orfood service environment.
• Previousleadership or supervisory experience is preferred.
• Strongknowledge of food preparation, cooking techniques, and kitchen operations.
• Thoroughknowledge of food safety and sanitation practices.
• Provenproblem solving and teamwork skills.
• Ability towork efficiently in a fast-paced environment.
• Strongcommunication and organizational skills.
• Serve ItRight Saskatchewan (SIRS) certification is preferred.
• Safe FoodHandling Certification is an asset.
• WHMIScertification is preferred.
• First Aideand CPR certification is an asset.
• Minimum 19years of age.
• Ability towork flexible hours, including evenings, weekends, holidays, and on-call shiftsas required.

Compensation & Benefits

• Competitive salary commensurate with experience.
• Performance-based incentive program.
• Comprehensive health benefits and employee discounts.
• Professional development and advancement opportunities.

Join Our Team

Applicants must currently reside in theSaskatoon area; relocation may be considered from within Canada. If you are an inspiring leader ready to open and lead a premier destination spa experience,