Assistant Chef

uwaterloo; Southwestern Ontario; On-site; CAD 56,000 - 71,000; Full time

Job summary

The University of Waterloo’s Food Services - Culinary team is seeking a Red Seal certified cook to support the Unit Chef in daily kitchen operations, menu execution, and high-standard food production for university facilities.

You will oversee safety, sanitation, inventory, and cost controls, while mentoring staff and coordinating with suppliers to meet menus and quality targets in a busy, student-focused environment.

Qualifications

• Red Seal Certification is required.

Responsibilities

• Assist the Chef in day-to-day kitchen operation and menu planning.
• Plan and manage daily food production in line with the Unit Chef's directions.
• Ensure health, safety, sanitation and inventory controls are followed.

Skills

Red Seal Certification

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.

Learn more about our recruitment process.

Time Type: Full time

Employee Group: Staff

Job Category: Food and Culinary Services

Employment Type: Permanent

Department: Food Services - Culinary

Hiring Range: $56,494.16 - $70,617.70

Internal posting expires August 7th at 11:59 PM

Red seal certification is required

Primary Purpose

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

• Assist the Chef in the Day-to-Day Kitchen Operation:
  • 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
• Effectively supervise staff, including CUPE Local 793 members and casual part-time staff depending on assigned work location:
  • 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

Education

• Red Seal Certified. Advanced kn