Assistant Chef

University of Waterloo; Southwestern Ontario; On-site; CAD 56,494 - 70,617; Full time

Job summary

The University of Waterloo is seeking a Chef de Partie level or higher to lead daily kitchen operations within UW Food Services. You will ensure high standards of food quality, sanitation, and customer satisfaction under the guidance of the Unit Chef.

With Red Seal certification and a minimum of three years in a high-volume kitchen, you will manage menu execution, inventory, and cost controls while mentoring culinary staff in a fast-paced university environment.

Qualifications

• Red Seal Certification is required.
• Advanced knowledge of Food Safety and WHMIS.
• Smart Serve certification is considered an asset.

Responsibilities

• Oversee day-to-day kitchen operations and supervise staff.
• Plan daily food production in accordance with the Unit Chef's menu.
• Order supplies from approved vendors and reconcile invoices.
• Maintain health, safety, and sanitation standards.
• Assist with inventory counts and cost controls.

Skills

Menu planning

Staff supervision

Food safety

Cost control

Customer service

Education

Red Seal Certification

Job description

At the University of Waterloo, we create and promote a culture where everyone can reach their full potential. As an employee, you get support & opportunities that empower you to advance your career. Explore how we can bring big ideas to life, together. The University is a welcoming workplace for those of all abilities, interests, and expertise. As part of our workforce, you can do what you do best, every day.

Position type: Full-time, Permanent. Salary range: $56,494.16 - $70,617.70.

Red Seal Certification is required.

The incumbent, with oversight from the Unit Manager, will support the Chef by executing the vision for the day-to-day operations of a commercial kitchen, ensuring the highest standards of food quality, preparation and production, in addition to sanitation, health and safety, and customer satisfaction. Operations will be consistent with objectives, policies, procedures and the CUPE Local 793 Collective Agreement.

Key Accountabilities

• Suggest menu selections to the Unit Chef including vegetarian options, theme menus for special events, and any accommodation required for special dietary needs.
• Plan and manage daily food production in accordance with daily menu as set out by the Unit Chef, using recognized preparation procedures, and effectively utilizing all available resources.
• Order products and supplies from approved suppliers, consistent with University procedures and Departmental guidelines.
• Ensure invoices are reconciled with products received.
• Maintain an overall focus on health and safety and reporting to the unit chef all kitchen maintenance issues, maintained a clean, hygienic and organized workspace, including ensuring that Steritech standards for sanitation and food safety are met.
• Ensure proper turnover of food and materials minimizing waste and spoilage.
• Participate in training and development opportunities to keep industry knowledge current and remain aware of emerging trends.
• Assist the Unit Chef with the monthly inventory counts and valuations process.
• Comply with all relevant legislations and guidelines including but not limited to Occupational Health and Safety, Employment Standards, CUPE Local 793 Collective Agreement, University Policies and Procedures.

Effective Supervision of Staff

• Oversee the work of and provide direction to applicable kitchen staff.
• Maintain positive working relationships with all stakeholders, fostering collaboration and maintaining high staff morale.
• Utilize performance coaching techniques to motivate and guide staff.
• In collaboration with the Unit Chef, determine corrective action and performance management steps for staff when there’s a gap in performance and expectations.
• Schedule and coordinate applicable employees to optimize staffing levels and coverage, and to ensure maximum service and production efficiency and effectiveness.
• May be required to mentor and train culinary apprentices.
• Demonstrate sound judgment, tact and objectivity when dealing with concerns and issues that arise.
• Encourage and support the professional development of applicable UWFS staff.
• Assist with recruitment activities and training of applicable staff.
• May be required to enter and review bi-weekly payroll for a small group of employees using proprietary software.

Financial Accountabilities

• Assist the unit chef in managing food costs and applicable labour costs, ensuring production and serving controls as per budget targets.
• Make recommendations on the pricing of products and menus. May be required to provide cost analysis where needed.

Contribute to the delivery of a positive customer experience

• Actively participate in relevant departmental and other related committees.
• Assist with themed events to increase customer participation and engagement.
• In collaboration with Unit Chef, assist in the development of new fresh and healthy menus, including specialized menus, which meet or exceed quality standards.
• Work with a high degree of professionalism and courtesy in dealing with the university community.

Other Duties as Assigned

• May participate in cooking and teaching demonstrations for staff and students to promote UW Food Services’ programs, menus and products.
• May participate in the planning, management and execution of special projects, unit renovations and the introduction of new programs.
• Coverage for other chefs during short term absences.
• Participate in sustainability initiatives.

Required Qualifications

• Red Seal Certified.
• Advanced knowledge of Food Safety and WHMIS.
• Smart Serve certified is considered an asset.

Experience

• Three years of Chef de Partie level or higher experience in a high-volume culinary environment overseeing full service and production kitchens (restaurants, hotels, cruise ships or tourism).
• Experience within a unionized environment is preferred, including demonstrated experience with supervising and coaching.

Knowledge/Skills/Abilities

• Proven ability to create fresh and exciting menus, focusing on local and healthy food choices, in an attention-grabbing and appetite-inspiring manner.
• Demonstrated knowledge and skills in food cost, labour cost and inventory controls.
• Experience applying strict health and safety standards both with food production and workplace safety.
• Strong organizational skills with the ability to perform under pressure and meet strict deadlines.
• Demonstrated ability to promote and manage a positive customer experience including providing exceptional customer service.

The University of Waterloo acknowledges that much of our work takes place on the traditional territory of the Neutral, Anishinaabeg, and Haudenosaunee peoples. Our main campus is situated on the Haldimand Tract, the land granted to the Six Nations that includes six miles on each side of the Grand River. Our active work toward reconciliation takes place across our campuses through research, learning, teaching, and community building, and is coordinated within the Office of Indigenous Relations.

The University values the diverse and intersectional identities of its students, faculty, and staff. The University regards equity and diversity as an integral part of academic excellence and is committed to accessibility for all employees. The University of Waterloo seeks applicants who embrace our values of equity, anti-racism and inclusion. As such, we encourage applications from candidates who have been historically disadvantaged and marginalized, including applicants who identify as First Nations, Métis and/or Inuk (Inuit), Black, racialized, a person with a disability, women and/or 2SLGBTQ+.

Positions are open to qualified candidates who are legally entitled to work in Canada. The University of Waterloo is committed to accessibility for persons with disabilities. If you have any application, interview, or workplace accommodation requests, please contact Human Resources at [e-mail] or 519-888-4567, ext. 45935.

Internal posting expires August 7th at 11:59 PM.

Current employees are reviewed first before external applicants are considered.

Due to the volume of applications, only those selected for an interview will be contacted.

At the University of Waterloo, we think differently, we act with purpose, and we work together. We advance learning and knowledge through teaching, research, and scholarship, nationally and internationally, in an environment of free expression and enquiry. We are a leading global research-intensive university, renowned for entrepreneurship and innovation, providing co-op and work-integrated learning at scale with impact.