Chef, Foodservices

Located in the heart of the Niagara Region - just minutes from one of the world’s most well-known tourism destinations - Niagara College offers more than 130 innovative programs between our campuses in Welland and Niagara-on-the-Lake. Since opening its doors in 1967, Niagara College has grown to become a leader in education and training and one of the most enterprising colleges in Canada.

Applications are invited for the position of Chef, Foodservices in the Culinary, Tourism, and Beverage Studies Division (CTB) at Niagara College, located at our Daniel J Patterson Campus. The salary range for this role is $68,911 - $86,140.

Reporting to the Dean, Culinary, Tourism, and Beverage Studies, the Chef, Foodservices will be responsible for the foodservice activities, in relation to food production, for all internal event catering, occasional dining room food service, and support of all academic food delivery through student lab curriculum production.

The Chef, Foodservices is an operational, hands-on leader that will be involved with all aspects of food preparation with the key focus on mentoring and guiding our student workforce in the kitchen and providing an integrated, high quality, hygienic and safe environment for their team.

**Responsibilities include, but are not limited to**:

- Designing menus for the VIP On Demand College events and requests, special events, and catering opportunities ensuring all menus meet budget parameters
- Ordering, receiving, and proper storage of all foods as well as strict adherence to all food safety protocols and creating a safe workspace
- Ensuring all food products maintain quality standards and consistent presentation
- Maintaining a high level of kitchen/food hygiene and sanitation
- Ensuring high levels of communication between academic programs and foodservice operations
- Developing and maintaining an effective system for equipment inventory and maintenance for the production kitchen
- Maintaining a high level of student engagement through effective recruitment, development, and performance management of student staff
- Supporting community and fundraising events in accordance with College direction and strategic planning

**Qualifications**:

- Two (2) year diploma in Culinary, Red Seal Apprentice Qualification in Cook Trade, or related field of study
- Minimum five (5) years leadership experience in food service operations
- Post secondary experience considered an asset
- Demonstrated skills in the hospitality industry with knowledge of food and menu development
- Proven innovator with the ability to lead a high-performance team
- Proficient in computerized ordering, inventory, tracking and reporting systems
- Exceptional communication, interpersonal and conflict resolution skills including the ability to work effectively with a wide variety of customers, teams, students, and groups
- Excellent organizational/time management skills with the ability to multi-task and work under pressure

While we thank all applicants, only those selected for an interview will be contacted.

If requested, accommodations will be made to support applicants with disabilities during the recruitment and selection process.