Staff - Non Union Job Category M&P; - AAPS Job Profile AAPS Salaried - Executive Chef Job Title Executive Chef, Residence Dining Department Culinary Leadership & Apprentices | UBC Food Services | Student Housing and Community Services Compensation Range $7,851.50 - $12,243.25 CAD Monthly 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. Posting End Date August 25, 2026 Note: Applications will be accepted until 11:59 PM on the Posting End Date. Job End Date Ongoing At UBC, we believe that attracting and sustaining a diverse workforce is key to the successful pursuit of excellence in research, innovation, and learning for all faculty, staff and students. Our commitment to employment equity helps achieve inclusion and fairness, brings rich diversity to UBC as a workplace, and creates the necessary conditions for a rewarding career. JOB SUMMAR Y

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

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 protected 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.

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 c

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📌 Executive Chef, Residence Dining (Winnipeg)
🏢 UBC
📍 Winnipeg