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 Production Chef. This position reports to the General Manager, 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 hospitality management school and #1 culinary school in Canada, and #13 in the world. This success is founded upon four things: our world-class and incredibly passionate faculty and staff; our strong programs that are guided by industry and rooted in the human and practical skills our students need to succeed; our deep commitment to immersive and real-world learning; and last but definitely not least, our alumni who continue to make extraordinary impacts as professionals, leaders and entrepreneurs.

Our commitment to immersive learning is absolute. 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:

Operations: Training: coaching, motivating, ordering, food preparation, cleaning, and overall ensuring the back of house operations are executed to exceed the guest’s expectations.

Culinary Experiences: You are the Culinary Lead for medium sized culinary experiences 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.

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.

The Role

• • 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 and Cook 1 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
  • Culinary Experiences:
  • 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 and Cook 1 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, and ensure guests adhere to the standards of cleanliness
  • Work days, evenings and weekends as required

Qualifications

• • High School Diploma
  • 2 plus years' experience in medium size kitchen
  • Food Safe Certification preferred
  • Red Seal Certification preferred
  • Post Secondary Culinary Arts preferred
  • Certified Chef du Cuisine (CCC) preferred
  • First Aid and CPR preferred
  • ProServe preferred

Classification: Cook II - A5313

Salary Range: $46,924.80 - $55,910.40

Hours Per Week: 40

Posting End Date: October 29, 2025 at 4:00pm MDT

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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