Sous Chef and Operations Coordinator

Date Posted: 01/26/2024
Req ID: 35771
Faculty/Division: Faculty of Arts & Science
Department: University College
Campus: St. George (Downtown Toronto)
Position Number: 00040144

Description:

About us:

The Faculty of Arts & Science is the heart of Canada’s leading university and one of the most comprehensive and diverse academic divisions in the world. The strength of Arts & Science derives from our combined teaching and research excellence in the humanities, sciences and social sciences across 29 departments, seven colleges and 46 interdisciplinary centres, institutes and programs.

We can only realize our mission with the dedication and excellence of engaged staff and faculty. The diversity of opportunities and perspectives within the Faculty reflect the local and global landscape and the need for curiosity, innovative thinking and collaboration. At Arts & Science, we take pride in our legacy of innovation and discovery that has changed the way we think about the world.

Your opportunity:

Under the general direction from the Executive Chef, the Sous Chef and Operations Coordinator is responsible for organizing, directing, leading, and training the production team in the delivery of high quality food preparation and production and oversees the day-to-day food services operation and administration at University College (UC).

The incumbent’s Sous Chef responsibilities include: supervising front of house staff as well as kitchen staff comprised of a team of CUPE Food Services leads, cafeteria workers (continuing and sessional) and cooks; menu; developing menus for daily and special events; ensuring the high calibre of food preparation and food presentation, creating exciting recipes and menus; cooking and tasting food in the developing of recipes; training staff on the preparation of new menus; ensuring sanitation and regulatorycompliance in all areas of food handling; ordering and ensuring inventory of food products for the preparation and operation of an efficiently run kitchen; ensuring equipment inventory is monitored and early inspections and preventative maintenance are conducted on equipment; and assists with planning and organizing catering for events both within the College and the University Community.

As the Operations Coordinator the incumbent is responsible for: resolving and escalating customer complaints; determining areas of potential cost-savings and making recommendations to the Executive Chief; collaborating on cost estimates and providing recommendations on food service equipment, supplies and food purchases; and producing promotional material to market UC food services and catering services.

Your responsibilities will include:

• Planning catering and food production workflows and procedures for service team
• Conceptualizing menus for events
• Responding to and resolving service complaints
• Ensuring staff are scheduled according to program and/or service requirements
• Keeping well-informed on food concepts and trends in the food industry
• Analyzing customer serviceprocedures and making recommendations for improvements
• Probing for information to establish needs
• Supervising non-USW bargaining unit employees
  

Essential Qualifications:

• Two (2) year College Diploma in Culinary Management or an acceptable equivalent combination of education and experience.
• A minimum of eight (8) years of experience as a Chef, including three (3) years supervising in a high-volume unionized food service facility and providing administrative support to food services.
• Red Seal certification or equivalent certification. Must have Chef Accreditation. Must be currently certified in WHMIS, Food Safety Certified, and First Aid.
• Strong knowledge and experience with food handling and sanitation standards, HACCP principles, and kitchen hygiene practices and occupational health and safety standards.
• Strong experience with creating menus and cooking and tasting food in the developing of recipes, and promoting food services. 
• Experience with catering and conference services experience.
• Comprehensive knowledge and working experience with BRC and AIB food safety standards.
• Experience interpreting and applying the terms of collective agreements.
• Experience collaborating on cost estimates and providing recommendations on food service equipment, supplies and food purchases.
• Strong experience with a diverse cultural cuisine. Experience working with diverse students and staff.
• Must have prior experience working with Food Services point of sale technology.
• Strong leadership skills, with a “hands-on attitude”.
• Strong demonstrated creative in all areas related to food.
• Commitment to providing excellent client service with the ability to maintain relationship (e.g. customers, vendors, clients). Demonstrated enthusiasm and skill in working with students and clients.
• Ability to work in a fast-paced environment managing priorities with many interruptions from staff, students, faculty and others. Proven time management skills, and project management skills would be an asset.
• Intermediate skills with CMS systems. Intermediate proficiency with Microsoft Office Suite Including Excel and Word.
• A high degree of initiative and self-motivation required. Ability to prioritize work.
• Proven ability to collaborate and participate effectively within a team.
• Independent and collaborative problem solving ability required.
• Excellent interpersonal and communication (oral and written) skills required.
• Ability to exercise discretion, and maintain positive attitude while under pressure is necessary.

To be successful in this role you will be:

• Communicator
• Multi-tasker
• Organized
• Possess a positive attitude
• Problem solver
• Team player

Closing Date: 02/11/2024, 11:59PM ET
Employee Group: USW
Appointment Type: Budget - Continuing
Schedule: Full-Time
Pay Scale Group & Hiring Zone:
USW Pay Band 13 -- $83,150 with an annual step progression to a maximum of $106,336. Pay scale and job class assignment is subject to determination pursuant to the Job Evaluation/Pay Equity Maintenance Protocol.
Job Category: Hospitality

Lived Experience Statement
Candidates who are members of Indigenous, Black, racialized and 2SLGBTQ+ communities, persons with disabilities, and other equity deserving groups are encouraged to apply, and their lived experience shall be taken into consideration as applicable to the posted position.

This role is not currently eligible for a hybrid work arrangement, pursuant to University policies and guidelines, including but not limited to the  University of Toronto’s Alternative Work Arrangements Guideline.