Sous Chef

Compass Group North America; Fredericton; On-site; CAD 60,000 - 80,000; Full time

Job summary

A leading food service company is seeking a Sous Chef in Fredericton, NB. The ideal candidate has supervisory culinary experience, can manage food production, and will collaborate on menu planning. This full-time position offers a starting rate of $25.00 per hour and requires flexibility for weekend shifts. Join us to create culinary experiences that make a difference.

Qualifications

• At least four years of supervisory culinary experience in a fast-paced, high-volume environment.
• Experience with banquet and catering functions.
• Knowledge of current food and catering trends, sanitation, cost control, and presentation.
• Basic supervisory skills to motivate and develop staff.
• Strong communication skills, both written and verbal.
• Proficiency in Microsoft Office (Word and Excel).
• Flexibility to work evenings and weekends as needed.

Responsibilities

• Assisting the Culinary Director, including taking over their duties when absent.
• Managing inventories, pricing, cost controls, requisitions, and supplies.
• Preparing and supervising food production and sharing culinary knowledge with the team.
• Participating in menu planning, operation planning, budgeting, and inventory management.
• Ensuring adequate staffing, maintaining high-quality standards, and controlling costs for profitability.
• Maintaining good client relationships and ensuring satisfaction with services and menu options.
• Adhering to Compass’s Quality Assurance, Health and Safety programs, and relevant regulations.
• Conducting workplace inspections and WHMIS training, and reporting incidents promptly.
• Recommending maintenance and upkeep of kitchen facilities and equipment.

Job description

Working Title : Sous Chef

Employment Status : Full-Time

Starting Hourly Rate: $25.00 per hour

Address : 21 Pacey Drive Fredericton NB E3B 5A3

New Hire Schedule : Varies, must be available on weekends

Start Date : July 28, 2025

Important Information : Previous culinary experience in a high-volume kitchen preferred. Experience in food production, scratch cooking, and baking is an asset. Must be available to work on weekends.

We are part of Compass Group Canada, a global foodservice and support services company, and the 6th largest employer worldwide with 625,000 employees. Our locations include schools, hospitals, offices, senior living, tourist attractions, sports venues, remote camps, and military bases across Canada and over 50 countries.

Join us to help create environments where future leaders and innovators gather. Our work extends beyond providing meals; it fosters learning, growth, and discovery. This role offers more than just a job — it’s a chance to make a difference.

Why work with Chartwells? As part of Compass Group Canada, we cater to Generation Z on college campuses and upcoming K-12 students, offering tailored dining solutions that promote responsible, healthy eating.

Click here to view our Team Member video!

Job Summary

As a Sous Chef, your responsibilities will include:

• Assisting the Culinary Director, including taking over their duties when absent.
• Managing inventories, pricing, cost controls, requisitions, and supplies.
• Preparing and supervising food production and sharing culinary knowledge with the team.
• Participating in menu planning, operation planning, budgeting, and inventory management.
• Ensuring adequate staffing, maintaining high-quality standards, and controlling costs for profitability.
• Maintaining good client relationships and ensuring satisfaction with services and menu options.
• Adhering to Compass’s Quality Assurance, Health and Safety programs, and relevant regulations.
• Conducting workplace inspections and WHMIS training, and reporting incidents promptly.
• Recommending maintenance and upkeep of kitchen facilities and equipment.

Qualifications include:

• At least four years of supervisory culinary experience in a fast-paced, high-volume environment.
• Experience with banquet and catering functions.
• Knowledge of current food and catering trends, sanitation, cost control, and presentation.
• Basic supervisory skills to motivate and develop staff.
• Strong communication skills, both written and verbal.
• Proficiency in Microsoft Office (Word and Excel).
• Flexibility to work evenings and weekends as needed.

We are committed to diversity and encourage all qualified candidates to apply. For accommodations during the hiring process, contact [e-mail].

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