Station Sous Chef – Quality, Safety & Service Leader

Chartwells Higher Education; Toronto; On-site; CAD 52,000 - 78,000; Full time

Job summary

Chartwells Higher Education in London, Ontario, is seeking a station supervisor to coordinate service needs, communicate shortages to the Executive Chef, and ensure strict HSQA and sanitation standards during meal service.

You will maintain logs, assist with forecasting, enforce uniforms and safety policies, and respond promptly to guest feedback while collaborating with the GM and culinary team.

Qualifications

• Ensures station SOPs are followed for each meal service.
• Maintains production and consumption logs, waste logs, temperature logs and receiving logs.
• Communicates shortages and substitutions to the service team, GM and Executive Chef.
• Assists with sanitation, safety, production and merchandising requirements.
• Ensures compliance with all food safety training and audits.
• Forecasts and supports compliance using Origami, MenuWorks, PeopleHub, CIMS, Orbit and WORrior.

Responsibilities

• Coordinate equipment repairs and additional labour within budget; obtain approvals for repairs.
• Submit required monthly safety audits and compliance inspections when requested.
• Answer guest questions and address feedback during meal service; resolve issues with GM/FSD.
• Ensure all orders are received in good condition and properly stored after signing invoices.
• Collaborate with supervisors on menu refreshes and provide feedback.

Skills

Food safety

Communication

Team coordination

Record keeping

Guest service

Sanitation

Safety compliance

Forecasting

Tools

Origami

MenuWorks

PeopleHub

CIMS

Orbit

WORrior

Job description

Chartwells Higher Education in London, Ontario, is seeking a station supervisor to coordinate service needs, communicate shortages to the Executive Chef, and ensure strict HSQA and sanitation standards during meal service.

You will maintain logs, assist with forecasting, enforce uniforms and safety policies, and respond promptly to guest feedback while collaborating with the GM and culinary team.