SAIT's School of Hospitality and Tourism is consistently recognized as one of the best hospitality schools in the world. We are proud to be the only institution in Canada to hold a Top 50 hospitality school ranking with both CEOWORLD Magazine and QS University Rankings.
Our prestigious reputation has been built on our progressive curriculum, strong relationships with industry and our unparalleled approach to applied education.
The Opportunity
The School of Hospitality and Tourism (H&T) is hiring a full-time permanent Chef de Cuisine. This position reports to the General Manager of Hospitality Operations and will be responsible for overseeing and supporting outlet operations; providing invaluable support to classes, our operational portfolio of world-class live-classroom venues and the culinary experiences portfolio (i.e. weddings; socials; corporate events; culinary experiences that may be similar to a team-building). Working collaboratively with the operations team, faculty and staff, you will help us on our journey to become recognized as one of the world’s preeminent schools in hospitality, tourism and culinary arts education.
Our school is proud to be ranked as both the #1 culinary school and #1 hospitality management school in Canada, and #14 in the world. This success is founded upon four things: our incredibly passionate world-class faculty and staff; our strong programs that are guided by industry and rooted in the human technical skills our students need to succeed; our deep commitment to immersive learning; and last but definitely not least, our alumni who continue to make extraordinary impacts in industry as professionals, leaders and entrepreneurs.
Oh, and when we say immersive learning, we mean immersive. Our faculty, students and staff run the Highwood Kitchen + Bar, Tastemarket Canadian Kitchen; Culinary Campus International Market, 4Nines Diner and Destinations Travel Centre. We also create and execute several events to support student experience and drive additional revenue opportunities for the school.
As an experienced Chef and hospitality professional, you will provide support and leadership in two key areas:
Events: You are the Culinary Lead for events you are scheduled to oversee. Creating, planning and costing of menus, prepping and executing events. This is a portfolio with significant growth and you will be instrumental in seizing this opportunity.
Operations: Training; coaching, motivating, ordering, food preparation, cleaning, and overall ensuring the back of house operations are executed to exceed the guest’s expectations.
In addition to the above, and in the spirit of unifying with our school mission to prepare students for successful careers and lives, you will collaborate with faculty to support student experiences that unleash applied, real-world learning.
Employees of this class assume full charge of the day-to-day operation of a medium sized food service operation. They work with considerable independence within the broad confines of institutional policy and procedures. These employees supervise and direct the activities of subordinate cooks, catering workers, food service workers and interns as required. This is a hands-on position assisting with, but not limited to, ordering, shipping and receiving, food costing, menu planning, food preparation, event and operation execution as well as health and safety.
*This role may involve working at multiple outlets and potential future locations.
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The Role
Events
Work directly with the Hospitality Operations and Events Lead to understand clients desired experience and provide input on menu ideas
Collaborate to determine operational event needs, logistics and staffing production requirements
Be the Culinary Lead for events you are scheduled to oversee
Effectively communicate with the Hospitality Operations and Events Lead to establish clear equipment, staffing, production and all other needs for each event in a timely manner
Brief supporting kitchen staff, volunteers and students about current and upcoming events and review banquet event orders
Create, plan and cost menus, prepare for and execute events
Monitor and adapt menus in relation to industry trends and guest responses
Assist to complete training and onboarding processes for new team members
Supervise Catering Workers, Food Service Workers, Cook 1, and Cook 2 positions in food preparation, quantities, quality, methodology and equipment usage
Exhibit strong teamwork and positive professional attitude to set example for a growing team
Guide guests through hands-on kitchen experiences
Coordinate with other SAIT stakeholders to arrange food purchases/deliveries; receive and organize product deliveries
Inspect all ingredients for freshness to ensure a high standard of food quality
Manage food quality and safety through HACCP guidelines
Ensure a safe work environment for students, employees and guests
Ensure cleanliness of kitchen areas and coolers
Monitor sanitation practices of Catering Workers, Food Service Workers, Cook 1, Cook 2 and ensure guests adhere to the standards of cleanliness
Work days, evenings and weekends as required
Operations
Oversee all phases of student and staff meal production while working with staff and students to provide the most accurate quantity of quality food and meal presentation in a timely manner
Provide guidance and mentor students and staff at the service line
Train and instruct new team members
Organize and supervise the daily production of food for resale
Order all products for the kitchen and baking labs with communication and collaboration of operations chefs and faculty
Monitor product inventory, product waste, demos and transfers, champion par stocks and inventory counts
Menu planning and costing, reviewing/updating of recipes
Inspect all ingredients for freshness to ensure a high standard of food quality
Troubleshoot equipment and arrange for maintenance requests
Receive and organize product deliveries
Supervise Catering Workers, Food Service Workers, Cook 1, and Cook 2 positions in food preparation, quantities, quality, methodology and equipment usage
Complete routine inspections of facilities to ensure work and guest areas meet regulatory standards
Ensure a safe work environment for students, employees and guests
Ensures cleanliness of kitchen areas and coolers
Manage food quality and safety through HACCP guidelines
Exhibit strong teamwork and positive professional attitude to set example for a growing team
Guide guests through hands-on kitchen experiences
Qualifications
High School Diploma
Red Seal Certification
3 plus years working as Chef in medium size kitchen
Food Safe Certification
Post Secondary Culinary Arts preferred
Certified Chef du Cuisine (CCC) preferred
First Aid and CPR preferred
ProServe preferred
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Classification: A5314 - Cook III
Salary range: $53,996.80 - $65,249.60
Hours Per Week: 40
Posting closing date: June 19, 2025
About SAIT
SAIT is a global leader in applied education. Named one of Alberta’s Top Employers, we offer the chance to work with a purpose — preparing the next generation of industry leaders, entrepreneurs, advocates and explorers.
Building on our 100+ year history, we’re looking for innovative, bold and collaborative employees who embrace change and deliver world-class customer experiences. Your future starts now at SAIT.
Equity, diversity and inclusion (EDI) is essential to achieving SAIT’s vision to be a global leader in applied education. We encourage applications from women, Indigenous people, racialized people, people with disabilities, people from gender and sexually diverse communities, and/or people with intersectional identities. Learn more about EDI at SAIT.
At SAIT, we understand that experience comes in many forms. We’re dedicated to adding diverse perspectives to SAIT - so if your experience is close to what we’re looking for, please consider applying.
SAIT is committed to supporting persons with disabilities throughout the recruitment process. We will work with applicants to provide accommodations upon request to the Talent Advisor.
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