Assistant Chef

Overview:
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.

**This position on contingent on funding.**

**Responsibilities**:
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

Qualifications:

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