Sous Chef

Date Posted: 06/24/2024
Req ID: 38057
Faculty/Division: VP - University Operations
Department: Food Services
Campus: St. George (Downtown Toronto)

Description:

St. George campus Food Services is a self-funded department, which provides residence dining, retail and catering services to the downtown campus of Canada’s largest university. Food Services combines a large self-operated “core” operation with a number of smaller outsourced satellites (primarily retail/franchise). The Sous Chefs are responsible for assisting in all aspects of the operations for residence dining, catering on and off campus, and retail food services on the St. George campus.

As part of the Food Services Management Team (FSMT), the Sous Chef is responsible for coordinating, planning, supervising the production, preparation and presentation of food and non-alcoholic beverage for multiple locations operated by University of Toronto Food Services. This includes ensuring that the facility is a safe, sanitary work environment. All production must conform to the standards and regulations outlined by the University of Toronto Food Services’ policies and procedures.

The Sous Chef will provide support to all food and beverage areas within a number of assigned locations and manage staff in relation to all food and beverage related policies and procedures. The Sous Chef provides relief to and acts as backup for the FSMT. The incumbent must be extremely organized, detailed-oriented and able to respond to multiple, time sensitive requests for service by students, guests and staff in a professional, courteous and customer service conscious manner.

EDUCATION:

Certified Red Seal Chef qualification certificate or equivalent combination of education and experience. University degree, preferably in business or hospitality or acceptable equivalent combination of education and experience. Knowledge of Province of Ontario food service regulations, contract food service management companies method of operations, catering/hospitality standards, health & safety regulations. Also required to understand/have experience with meal plan and other systems - how they work, key success factors, how to implement. Familiarity with conference, residence and other campus operations.

EXPERIENCE:

Must have 3 to 5 years experience overseeing the operation of a large, multi-unit commercial food and beverage establishment. Experience woking in a post-secondary environment preferred. Experience wokring within a unionized environment preferred. Business and project management experience preferred. Requires advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession. This includes experience in human resources management, including the knowledge required for management of people, employee training and leadership experience. Experience resolving complex problems and food and beverage management. Proven management ability; expertise in food preparation acquired through progressive Chef positions in appropriate establishments; vegetarian and cultural expertise.

SKILLS:

All manual skills consistent with a Sous Chef position. Must have working knowledge of PowerPoint, Excel, Word, demonstrated oral and written communication skills; effective problem solving. Project management skill is a key component of this position.

OTHER:

Able to communicate clearly, effectively and tactfully with all levels of the University community. Good organizational skills and the ability to work effectively under pressure. Must have good motivational, organizational, administrative, and interpersonal skills.

Closing Date: 07/08/2024, 11:59PM ET
Employee Group: Salaried
Appointment Type: Budget - Continuing
Schedule: Full-Time
Pay Scale Group & Hiring Zone: PM 2 -- Hiring Zone: $80,474 - $93,884 -- Broadband Salary Range: $80,474 - $134,120
Job Category: Facilities/Ancilliary Services