Apprentice Chef Jobs in British Columbia (NOW HIRING)

The Compensation Range is the span between the minimum and maximum base salary for a position. The midpoint of the range is approximately halfway between the minimum and the maximum and represents an employee that possesses full job knowledge, qualifications and experience for the position. In the normal course, employees will be hired, transferred or promoted between the minimum and midpoint of the salary range for a job.

Note: Applications will be accepted until 11:59 PM on the Posting End Date.

Job End Date

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JOB SUMMARY

The Executive Chef, Residence Dining works with the Executive Chef & Culinary Director to create and enhance the culinary vision for residence dining and is responsible for designing and implementing menus and production plans to support departmental goals for sustainability (environmental, financial, and social) quality, innovation, and nutrition as they relate to UBC Food Service's Food Vision & Values. The position is responsible for employee recruitment, training, development and oversight, quality assurance and continuous improvement, and the ongoing development of a culture of culinary, food quality, customer service, worker safety and hygiene excellence. This position is responsible to provide mentorship to culinarians in our apprenticeship program.

ORGANIZATIONAL STATUS

Reports directly to the Executive Chef & Culinary Director and indirectly to the Associate Director,

Residence Dining. Provides direction to Residence Dining Sous Chefs, Commissary Cooks and all other Food Service culinary employees. Works closely with Manager of Nutrition and Wellbeing. Works closely with all Food Service Managers and Student Housing and Community Services support teams. This position provides culinary leadership for the three residence dining kitchens.

WORK PERFORMED

1) Menu Research, Development, and Quality Control

Works with the Executive Chef & Culinary Director to create and enhance the culinary vision for residence dining. Directs the ongoing design and review process for menus and recipes for Gather at Place Vanier, Feast at Totem Park, and Open Kitchen at Orchard Commons residence dining restaurants. Reviews and approves recipes from Sous Chefs and Commissary Cooks; performs product and procedure testing and analysis.

Investigates and remains abreast of culinary trends and specifically as they relate to North American University residence dining programs. Performs risk assessments and feasibility studies regarding implementation of new ingredients, recipes, equipment, and techniques. Maximizes cross unit cooperation and sharing of capital purchases to limit redundancy and maximize use.

Conducts regular kitchen inspections to ensure adherence to departmental food preparation standards including but not limited to; work area cleanliness, sanitation, adherence to established recipes and procedures such as safe food handling practices and proper portion and inventory controls. Responsible for the implementation of corrective measures as required.

Conducts product quality assurance inspections to ensure adherence to departmental food service standards including but not limited to presentation (visual, temperature, and taste) and portioning are as per standards. Responsible for the implementation of corrective measures as required.

2) Training and Development

Develops and implements, in collaboration with Executive Chef & Culinary Director and applicable departmental leadership, formalized performance evaluation and management processes for culinary team members.

Works with Executive Chef & Culinary Director to develops and implement a training / succession framework that includes personal development plans and provides mentorship to culinary apprentices.

Works with Executive Chef & Culinary Director to perform ongoing assessments of culinary team strengths and areas for improvement. Develops and facilitates training workshops to recognize and build on strengths and address knowledge and skill gaps. Communicates with front line staff on a regular basis to communicate important food service and culinary topics and standards.

Provides training to culinary teams and managers regarding effective management of food cost, including but not limited to recognition of, and adaptation to, market cost fluctuations.

3) Financial Responsibilities

Works with Executive Chef & Culinary Director as well as the Associate Director Residence Dining in establishing annual budgets for the department. Along with Executive Chef & Culinary Director, is responsible for COS in residence dining and works to mitigate losses and to achieve budgeted targets in partnership with the unit managers.

Provides oversight to, and is accountable for, menu costing processes. Reviews recipes to ensure recipes are appropriately costed, including factors such as wastage, portioning, etc.

Establishes par/prep levels and rotation practices to ensure appropriate inventory levels are maintained.

Investigates food cost anomalies and implements corrective measures. Uses and maintains Optimum Control inventory management system.

Develops promotions and products to support unit goals and drive sales growth in partnership with the unit managers.

Participates in scheduling process; provides recommendations to unit managers regarding staffing requirements.

4) General

Is responsible for food safety and sanitation standards in all three residence dining restaurants. Liaises Coastal Health and third-party sanitation auditors when required. Works with Executive Chef & Culinary Director to addresses any food safety and sanitation concerns that have been identified and is responsible for the implementation of corrective measures as required in partnership with the unit managers.

Ensures all employees work in a correct, safe manner, and are trained in regard to all necessary health, safety and environmental regulations, standards, practices and procedures.

Works with Executive Chef & Culinary Director to represent the department at high profile functions, conferences, and other events.

Along with Executive Chef & Culinary Director participates in UBC Food Services Advisory Committee. Participates in the UBC Food Services guest feedback collection and response process. Investigates concerns, implements new processes or process changes to resolve issues, and replies to feedback via a variety of communication channels.

Recruits, trains, motivates, evaluates, disciplines, and terminates staff as required, working with SHCS Human Resources personnel and in keeping with Collective Agreement requirements.

Collaborates with the Executive Chef & Culinary Director as well as the Executive Chef Catering, Restaurants & Retail Operations on large events and other culinary initiatives.

Participates on University and departmental committees.

Prepares reports and special projects as required.

Supports the department's core vision and works to enhance the UBC Food Service's Food Vision & Values.

Carries out any other related duties as necessary in keeping with the requirements and qualifications of the job.

CONSEQUENCE OF ERROR

Is accountable for making decisions and recommendations that have direct financial and reputational impacts on the success of an ancillary department. This position is responsible for provision of food and services that support the health and wellbeing of the UBC campus community, visitors, and students living in residence. Failure to provide quality, service and value could negatively impact the financial performance of the department, disrupt the academic mission of the University, and damage the reputation of the department and the University as a whole. Failure to ensure high standards of hygiene and food preparation could disrupt the academic mission of the University. Failure to make sound business decisions will adversely impact sales.

SUPERVISION RECEIVED

Reports directly to the Executive Chef & Culinary Director and indirectly to the Associate Director,

Residence Dining. Works closely with all Food Service Managers and Student Housing and Hospitality Services support teams.

SUPERVISION GIVEN

Manages 3 Sous Chefs and 3 Commissary Cooks. Provides direction and guidance to up to 100 culinary personnel and other food service workers.

MINIMUM QUALIFICATIONS

Completion of a certified cooking program at a recognized college, with completion of a recognized apprenticeship program (a red seal) and eight to ten years' of relevant experience in a high volume commercial cooking environment or equivalent combination of education and experience.

PREFERRED QUALIFICATIONS

University degree or technical school diploma in Business Administration or Hotel Administration preferred. The ability to create high volume recipes for a broad range of food products; strong organizational and planning ability. Must have management experience in a similar position, the proven ability to delegate, lead, motivate, train; good written and oral communication skills; sound knowledge of food service management techniques and related equipment. Experience in a unionized environment preferred.