At the University of Waterloo, we create and promote a culture where everyone can reach their full potential. As an employee, you get support & opportunities that empower you to advance your career. The University is a welcoming workplace for those of all abilities, interests, and expertise. Full-time, Permanent.

Red Seal

Certification is required. The incumbent, with oversight from the Unit Manager, will support the Chef by executing the vision for the day-to-day operations of a commercial kitchen, ensuring the highest standards of food quality, preparation and production, in addition to sanitation, health and safety, and customer satisfaction. Operations will be consistent with objectives, policies, procedures and the CUPE Local 793 Collective Agreement.

Suggest menu selections to the Unit Chef including vegetarian options, theme menus for special events, and any accommodation required for special dietary needs. Plan and manage daily food production in accordance with daily menu as set out by the Unit Chef, using recognized preparation procedures, and effectively utilizing all available resources. Maintain an overall focus on health and safety and reporting to the unit chef all kitchen maintenance issues, maintained a clean, hygienic and organized workspace, including ensuring that Steritech standards for sanitation and food safety are met.

Ensure proper turnover of food and materials minimizing waste and spoilage. Participate in training and development opportunities to keep industry knowledge current and remain aware of emerging trends. Assist the Unit Chef with the monthly inventory counts and valuations process.

Comply with all relevant legislations and guidelines including but not limited to Occupational Health and Safety, Employment Standards, CUPE Local 793 Collective Agreement, University Policies and Procedures.

Effective

Supervision of Staff Oversee the work of and provide direction to applicable kitchen staff.



Utilize performance coaching techniques to motivate and guide staff. In collaboration with the Unit Chef, determine corrective action and performance management steps for staff when there’s a gap in performance and expectations.

May be required to mentor and train culinary apprentices. Assist with recruitment activities and training of applicable staff. May be required to enter and review bi-weekly payroll for a small group of employees using proprietary software.

Assist the unit chef in managing food costs and applicable labour costs, ensuring production and serving controls as per budget targets. May be required to provide cost analysis where needed. Contribute to the delivery of a positive customer experience Assist with themed events to increase customer participation and engagement.

In collaboration with Unit Chef, assist in the development of new fresh and healthy menus, including specialized menus, which meet or exceed quality standards. Work with a high degree of professionalism and courtesy in dealing with the university community. May participate in cooking and teaching demonstrations for staff and students to promote UW Food Services’ programs, menus and products.

May participate in the planning, management and execution of special projects, unit renovations and the introduction of new programs. Coverage for other chefs during short term absences.

Red Seal

Certified. Advanced knowledge of Food Safety and WHMIS.

Smart

Serve certified is considered an asset.



Three years of Chef de Partie level or higher experience in a high-volume culinary environment overseeing full service and production kitchens (restaurants, hotels, cruise ships or tourism).

Experience within a unionized environment is preferred, including demonstrated experience with supervising and coaching. Proven ability to create fresh and exciting menus, focusing on local and healthy food choices, in an attention-grabbing and appetite-inspiring manner. Demonstrated knowledge and skills in food cost, labour cost and inventory controls.

Experience applying strict health and safety standards both with food production and workplace safety. Demonstrated ability to promote and manage a positive customer experience including providing exceptional customer service. Our active work toward reconciliation takes place across our campuses through research, learning, teaching, and community building, and is coordinated within the Office of Indigenous Relations.

The University values the diverse and intersectional identities of its students, faculty, and staff. The University regards equity and diversity as an integral part of academic excellence and is committed to accessibility for all employees. The University of Waterloo seeks applicants who embrace our values of equity, anti-racism and inclusion.

As such, we encourage applications from candidates who have been historically disadvantaged and marginalized, including applicants who identify as First Nations, Métis and/or Inuk (Inuit), Black, racialized, a person with a disability, women and/or 2SLGBTQ+. The University of Waterloo is committed to accessibility for persons with disabilities. We advance learning and knowledge through teaching, research, and scholarship, nationally and internationally, in an workplace of free expression and enquiry.

We are a leading global research-intensive university, renowned for entrepreneurship and innovation, providing co-op and work-integrated learning at scale with impact. #

📌 Assistant chef de (Ontario)
🏢 University of Waterloo
📍 Ontario