The University of Saskatchewan values diversity, and Aboriginal engagement is a strategic priority.
Department: Consumer Services (Culinary Services)
Status: Term, one year, with the possibility of extension or becoming permanent
Competition No.: 17172-C
Salary Information: $3,248.47 to $3,899.31 per month (Ancillary Services, Phase 3). The starting salary will be commensurate with education and experience.
Primary Purpose: As a direct support to the Executive Chef and Executive Sous Chef this position will be involved in and provide leadership to the kitchen and culinary services team in the areas of Catering and Special Events, Conferences, Residential Dining, and Retail Operations. It provides supervision to the kitchen ensuring the efficient operation quality of standards as it relates to banquets, on-campus, off-campus catering and special events.
Assists, directs and supervises ensuring Cooks and Porters are properly following procedures in the areas of food production, quality assurance, presentation, safe food handling, workplace safety, cleaning standards, regular equipment maintenance, and workplace policy. Assists in team development and motivation through culinary focus and skills development. The incumbent will also participate as an active and supportive member of the Culinary Services group to enhance our students’ and customer experience.
Nature of Work: Application of sound working knowledge and skill are required as the work is varied, moderately complex and requires a high level of physical demand. Problems experienced are more varied and the incumbent is expected to solve them within known methods and practices. Though referring problems to a supervisor is acceptable, an effort to solve basic problems first is expected. Communications are of a factual nature and typically occur on a one-on-one basis. They involve contact with students and faculty with strong emphasis on modeling customer service, and contact with supervisors and co-workers with strong emphasis on factual and accurate information exchange. The incumbent is expected to work effectively and cooperatively with others and to work out differences with others when issues arise. The on-going development of team skills is also expected, with emphasis on supporting others.
The incumbent supports the supervisor in training those in phase one and two positions, coaching and mentoring them as appropriate including teaching and guiding apprentices. Provides input to policy development. Applies and follows set standards and procedures. May be responsible for compliance to external regulations. Works in a standing position for extended periods of time; uses and moves kitchen equipment; will be expected to work early mornings, evenings and weekends; schedule is subject to change on a weekly basis.
- Ensures a full vision of scope of the kitchen operations in regards to food production, quality assurance, presentation, operational efficiencies, workplace and equipment maintenance and an effective utilization of human resources
- Actively seek regular communication from the Executive Sous Chef and Executive Chef to ensure daily operational goals and overall objectives are consistently met.
- Regularly communicates with all areas of the kitchen ensuring the same vision and goals are passed onto junior staff.
- Ensures catering contracts are fulfilled to the standards and food specifications as outlined in the menus, recipes and/or food specification manuals;
- Ensures compliance with workplace policies and kitchen procedures by junior staff
- Leads and motivates by example
- Works cooperatively with other staff to ensure seamless customer service that includes but is not limited to covering sick and vacation time
- Treats all confidential information and materials in a confidential manner
- Communicates issues of importance or concern to the immediate supervisor in a timely manner
- Collaborates with others as required to complete assignments and support team efforts
- Works to resolve conflicts and maintain harmony among co-workers
- Effectively manages assigned projects as directed
- Sets priorities for own work, assists in setting priorities for kitchen areas and meets deadlines
- Complies with all relevant legislation, regulations, policies and procedures and exercises judgment in the application thereof
- Oversees and provides leadership to junior cooks and porters and assigns work to them as needed
- Monitors catering contract boards for contract details and changes and executes catered events (plate and buffet service banquets, deliveries, receptions, President’s Residence) assisting in all areas of the kitchen (hot kitchen, cold kitchen, bakeshop, dishroom)
- Provides assistance in production, preparation, and service for the residential dining program as outlined in the Food Services recipe and production manuals
- Orders products as outlined in the production book or based on business demands, on a daily basis
- Ensures proper storage of food, rescheduling of leftovers
- Maintains clean/quality workplace standards and ensures sanitation levels are maintained
- Ensures and practices safe use and maintenance of kitchen equipment (ex. fryers, ovens, steamers, grills, slicers, kitchen knives, Hobart mixers, etc.)
- Assists in enforcing policies and rules of the kitchen area, making or communicating corrections when necessary to fix problems in a proactive manner
- Contributes to menu creation
- Assists Assistant Director/Executive Chef and Sous Chef ensuring a team approach to production in all areas of the food service operation as required.
Education: A Red Seal Journeyman’s Certificate is required, as well as a Food Safe Certificate. Must be WHIMIS certified. Completion of a recognized culinary program is an asset. Completion of a recognized food and nutrition program would also be an asset. An equivalent combination of education and experience may be considered. As a condition of employment, the successful applicant must provide a current criminal record check.
Experience: Minimum of five years of related experience within a full service operation as well as a proven track record of maintaining high standards of productivity and efficiency in the culinary field are also required. Experience in a supervisory or management capacity as a Sous Chef or Chef de Partie in a full scale food service operation is essential.
Skills: Effective communication, organizational, and time management skills; ability to perform moderate to heavy lifting; the ability to motivate and lead by example; ability to work effectively and cooperatively with others and to work out differences with others when issues arise; and the on-going development of team skills is expected, with emphasis on supporting others.
A practical cooking demonstration will be required as part of the interview and selection process for candidates who are short listed.
This position is in scope of CUPE 1975.
Applications will be accepted until the position is filled.
Inquiries regarding this position can be directed to James McFarland at 306-966-7536.
Be sure to apply online as emailed applications will not be accepted.
The University of Saskatchewan is strongly committed to a diverse and inclusive workplace that empowers all employees to reach their full potential. All members of the university community share a responsibility for developing and maintaining an environment in which differences are valued and inclusiveness is practiced. The university welcomes applications from those who will contribute to the diversity of our community. All qualified candidates are encouraged to apply; however, Canadian citizens and permanent residents will be given priority.