Chef (Residence Dining) - Sessional

6 months ago

London, Canada Western University Full time

**Classification & Regular Hours**:
Hours per Week: 25-44

Hourly Rate: $27.59

Please note, this is a sessional position in Residence Dining, working full-time from September to April each year.

**About Western**:
Since 1878, Western University has been committed to serving our communities through the pursuit of academic excellence and by providing students, faculty, and community members with life-long opportunities for intellectual, social, and cultural growth. We seek excellent students, faculty, and staff to join us in what has become known as the "Western Experience" - an opportunity to contribute to a better world through the development of new knowledge, new abilities, new connections, and new ways to make a difference.

**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.

**Responsibilities**:
The Chef is responsible for leading and motivating the culinary team in all aspects of the daily food service operation and ensures high quality food is prepared in a profitable customer service driven environment. The role will foster a positive team environment and encourage ongoing development of culinary team members to ensure that customer satisfaction is obtained. The Chef is responsible for food preparation with includes recipe development, recipe accuracy and execution, daily purchasing, strong staff relations and employee development. The role is also responsible for washing, cutting and preparing all food designated for daily cooking requirements, including salad bar, deli and prepared food to go items.

The Chef is responsible for the management of the kitchen and production areas to ensure that it is ready for meal service periods, weighing and measuring food, ensuring target costs for food are achieved and maintaining accurate and effective food inventories. The role meets with customers to discuss concerns regarding quality, food selection and related inquiries. The Chef ensures all equipment is operating in good working order and that up to date maintenance and service requirements are met. The role maintains accurate records, documenting and reporting problems or issues pertaining to staff in their food service unit to the Unit Manager.

In conjunction with the Unit Manager, the Chef is directly responsible for all ordering procedures and effectively communicating with staff to ensure adherence to all policies and procedures, portion control, staff uniform policy and the overall operation of the food service unit.

**Qualifications**:
**Education**:

- 2 year post-secondary culinary training program (such as Chef’s Apprenticeship program, Culinary Skills program)
- Red Seal Certification

**Experience**:

- 8 years’ cooking experience in a commercial or institutional environment
- 3 years’ leadership/supervisory experience
- Experience with a variety of food preparation techniques with artistic flair
- Experience in institutional or large volume cooking environments
- Experience supervising in a union environment preferred

Knowledge, Skills & Abilities:

- Ability to provide leadership, to inspire, motivate and delegate
- Ability to oversee the total operation of the unit and make decisions on a daily basis involving menu changes, product utilization, schedule changes, etc.
- Ability to ensure sufficient back-up food is prepared to meet the demands of the entire meal service
- Ability to learn, adapt and teach new cooking methods, new skills and new equipment
- 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
- High level of food costing expertise
- Excellent food production and culinary knowledge in a food service environment, with the ability to respond quickly to ever changing and evolving food trends and staffing requirements
- Ability to work collaboratively in a team environment
- Excellent organizational and time management skills with the ability to set priorities for self and others
- Exceptional customer service skills with a positive, professional attitude and genuine customer service orientation
- Ability to perform duties in a professional and safe manner, adhering to WHMIS, HACCP and food safety practices
- 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 a

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