Production Chef

SAIT's **School of Hospitality and Tourism** is consistently recognized as one of the best hospitality schools in the world. We are proud to be the only institution in Canada to hold a Top 50 hospitality school ranking with both CEOWORLD Magazine and QS University Rankings.

Our prestigious reputation has been built on our progressive curriculum, strong relationships with industry and our unparalleled approach to applied education.

**The Opportunity**

The **School of Hospitality and Tourism**(H&T) is hiring a full-time permanent **Production Chef**. This position reports to the General Manager, Hospitality Operations and will be responsible for overseeing and supporting outlet operations; providing invaluable support to classes, our operational portfolio of world-class live-classroom venues and the culinary experiences portfolio (i.e. weddings; socials; corporate events; culinary experiences that may be similar to a team building). Working collaboratively with the operations team, faculty and staff, you will help us on our journey to become recognized as one of the world’s preeminent schools in hospitality, tourism and culinary arts education.

Our school is proud to be ranked as both the #1 hospitality management school and #1 culinary school in Canada, and #13 in the world. This success is founded upon four things: our world-class and incredibly passionate faculty and staff; our strong programs that are guided by industry and rooted in the human and practical skills our students need to succeed; our deep commitment to immersive and real-world learning; and last but definitely not least, our alumni who continue to make extraordinary impacts as professionals, leaders and entrepreneurs.

Our commitment to immersive learning is absolute. Our faculty, students and staff run the Highwood Kitchen + Bar, Tastemarket Canadian Kitchen; Culinary Campus International Market, 4Nines Diner and Destinations Travel Centre. We also create and execute several events to support student experience and drive additional revenue opportunities for the school.

As an experienced Chef and hospitality professional, you will provide support and leadership in two key areas:
**Operations: Training**: coaching, motivating, ordering, food preparation, cleaning, and overall ensuring the back of house operations are executed to exceed the guest’s expectations.

**Culinary Experiences**: You are the Culinary Lead for medium sized culinary experiences you are scheduled to oversee. Creating, planning and costing of menus, prepping and executing events. This is a portfolio with significant growth, and you will be instrumental in seizing this opportunity.

In addition to the above, and in the spirit of unifying with our school mission to prepare students for successful careers and lives, you will collaborate with faculty to support student experiences that unleash applied, real-world learning.

Employees of this class assume full charge of the day-to-day operation of a medium sized food service operation. They work with considerable independence within the broad confines of institutional policy and procedures. These employees supervise and direct the activities of subordinate cooks, catering workers, food service workers and interns as required. This is a hands-on position assisting with, but not limited to, ordering, shipping and receiving, food costing, menu planning, food preparation, event and operation execution as well as health and safety.

**The Role**:
- ** Operations**:

- Oversee all phases of student and staff meal production while working with staff and students to provide the most accurate quantity of quality food and meal presentation in a timely manner
- Provide guidance and mentor students and staff at the service line
- Train and instruct new team members
- Organize and supervise the daily production of food for resale
- Order all products for the kitchen and baking labs with communication and collaboration of operations chefs and faculty
- Monitor product inventory, product waste, demos and transfers, champion par stocks and inventory counts
- Menu planning and costing, reviewing/updating of recipes
- Inspect all ingredients for freshness to ensure a high standard of food quality
- Troubleshoot equipment and arrange for maintenance requests
- Receive and organize product deliveries
- Supervise Catering Workers, Food Service Workers and Cook 1 positions in food preparation, quantities, quality, methodology and equipment usage
- Complete routine inspections of facilities to ensure work and guest areas meet regulatory standards
- Ensure a safe work environment for students, employees and guests
- Ensures cleanliness of kitchen areas and coolers
- Manage food quality and safety through HACCP guidelines
- Exhibit strong teamwork and positive professional attitude to set example for a growing team
- **
Culinary Experiences**:

- Work directly with the Hospitality Operations and Events Lead to understand clients desired experienc