Part Time - Chef School Placement Support

Position Summary The Chef School Placement Support position for Externship students will be responsible for student placement within the Chef School Enterprise Centre, primarily at The Chefs’ House. Working with and supporting faculty and other full-time Chef Technologists to ensure a successful, meaningful placement for our students. Key Responsibilities Plan, co-ordinate and supervise daily food service activities; provide standard recipes along with explanation to students, staff and management; establish work plans. Provide a practical, hands-on, student-centred, learning environment within the Enterprise Centres (EC) at the Faculty of Business, Creative Industries, and Culinary Arts Chef School kitchens.Supported by academic excellence, the incumbent will provide superior customer service and technical expertise of a specialized nature to students. Communicate to students the expectations for the coming service period. Research menu ideas, write and change menus; write and test recipes for same menus using a variety of media; establish packaging presentation standards. Conduct research on food trends to ensure menu is consistent with industry standard. Order all food for daily menu requirements; determine the production volume for each menu item; develop a standard food order form for each new menu using ingredients established on standard recipes. Cost all food menu items within budget and verifies with the Manager; check deliveries to verify quality and quantity. Observe and document students’ performance during class time; document students’ class attendance; provide student assessments to faculty staff. Ensure that the kitchen is maintained in a safe and healthy condition; monitor and report any deficiencies to the Manager daily. Ensure that the kitchen operates in line with budgeted standards; take inventory of kitchen food and beverage stocks. Record all food sales for the Manager; accurately cost menus; evaluate cost sales of food items; maintain control over food inventory at the end of each meal period. Ensure all students are working in line with all GBP health and safety standards. Other duties as assigned. Educational and Experience Requirements Two-year diploma or equivalent from a recognized post-secondary institution in Culinary Management. Food Service Certificate, Food Safety Sanitation/Food Handlers Certification, Smart Serve, First Aid/C.P.R., Red Seal Certified is required. Minimum five (5) years of kitchen supervisory experience in a culinary operation. Two (2) years’ experience teaching in a post-secondary environment is an asset. Skills and Attributes Well-developed coaching, mentoring and motivational skills. Must maintain currency in the field. Proficient in Microsoft Office Suite, (i.e. Word, Excel, Outlook.); knowledge of Adaco software is an asset. Excellent English communication skills, both oral and written. Ability to work with a minimum of supervision and make decisions within the scope of the position’s expertise. Strong customer service and interpersonal skills and demonstrated experience in upscale catering events with a high level of customer interface. Demonstrated passions for cooking and related professional development portfolio. Ability to organize, prioritize and multi-task; excellent time management skills. Demonstrated ability to produce a healthy menu to meet multicultural and dietary needs. Familiarity with current Health and Safety and regulatory codes and practices. Physical requirements: ability to stand for prolonged periods, walk, lift and carry up to 20 kg, (i.e. Chinaware, food products, kitchen equipment). Demonstrated commitment to uphold the polytechnic’s priorities on equity, diversity, inclusion and Indigenization (EDII). Able to travel between campuses.