CLASSIFICATION & REGULAR HOURS

Hours per Week: 40
Salary Grade: $22.17
Please note, this is a full-time sessional opportunity working from September to April each year.

ABOUT US

Hospitality Services consists of five distinct divisions - Campus Eateries, Residence Dining, Catering, Conference Services and Vending Services. We have over 600 employees working in the various divisions. We service over 23,000 customers per day in 20 campus operations providing our guests with a wide variety of options and choices including many of your favourite franchises

QUALIFICATIONS

Education:

• 2 year post-secondary culinary training program preferred (such as Chef’s apprenticeship program, culinary skills program)
• Red Seal Certification preferred

Experience:

• Minimum 3-5 years’ cooking experience in a commercial or institutional large volume operational environment within the last 8 years
• Experience with a variety of food preparation techniques with an artistic flair

Knowledge, Skills & Abilities:

• Knowledge of food service operations including large quantity food preparation, new food trends, nutrition, vegetarian cooking, etc.
• Familiarization with order procedures and menu planning within a large institutional/commercial operation
• Familiarization with menu terminology and culinary terms which are used on a daily basis
• Ability to work collaboratively in a team environment
• Exceptional customer service skills with a positive, professional attitude and genuine customer service orientation
• Demonstrated ability to safely operate kitchen equipment and practice safe knife skills
• Strong time management skills to ensure an efficient and timely meal service
• Strong interpersonal skills with an ability to communicate effectively and courteously with fellow members and customers
• Ability to perform duties in a professional and safe manner, adhering to WHMIS, HACCP and food safety practices
• Demonstrated leadership skills with the ability to take on different tasks and assist in directing and coaching staff
• Ability to work well under pressure and handle multiple conflicting priorities in a fast-paced environment with frequent interruptions
• Ability to perform physically demanding work and physically capable of prolonged standing, pushing, pulling, lifting and carrying up to 20kg and movement of equipment as required
• Strong skills in oral and written communication with an ability to comprehend verbal and written instructions, including recipes
• Basic mathematical skills with a high degree of accuracy and attention to detail
• Basic computer skills and the ability to learn new software
• Ability to establish and build healthy working relationships and partnerships with customers, peers and supervisors
• Demonstrated dependability and cooperative nature
• Must be 18 years old to serve alcohol and be smart serve certified
• To perform driving functions, must hold a Valid Class ‘G’ drivers license
• Ability to work all shifts, including early mornings, late nights, weekends and holidays

The Assistant Chef will prepare high quality food in a productive and profitable customer service driven environment. The role is directly responsible for ensuring food products are properly prepared, inspecting the quality and verifying recipe adherence for proper preparation and service techniques. The Assistant Chef is responsible for ensuring proper portion sizes are served, quality standards are met, and departmental policies and procedures are followed in the food service unit.
The role is responsible for general cleanliness and sanitary conditions of the unit. The Assistant Chef meets daily with the Chef/Unit Manager to discuss cooking techniques, production schedule, ordering requirements, staff and customer concerns. The role demonstrates excellent customer service and has excellent knowledge of culinary techniques.