||Chef Technologist I/O (2)
||Centre for Hospitality & Culinary Arts
||Temporary-Initiatives & Opportunities
||$32.19 - $37.31 per hr (40 hrs per week)
- Plans, co-ordinates and supervises daily food service activities; provides standard recipes along with explanation to students, staff and management; establishes work plans.
- Coordinates with Faculty working in large quantity kitchen; sets up student work station schedules, observes student work and tastes final products.
- Communicates to students the expectations for the coming service period.
- Researches menu ideas, writes and changes menus; writes and tests recipes for same menus using a variety of media; establishes packaging presentations standards.
- Conducts research on food trends to ensure menu is consistent with industry standard.
- Orders all food for daily menu and special event requirements; determines the production volume for each menu item; develops a standard food order form for each new menu using ingredients established on standard recipes.
- Costs all food menu items and verifies with Issue Control Centre (ICC) Manager; checks deliveries to verify quality and quantity.
- Observes and documents students’ performance during class time; documents students’ class attendance; provides student assessments to faculty staff.
- Ensures that the kitchen is maintained in a safe and healthy condition; monitors and reports any deficiencies to Head of ICC daily.
- Ensures that the kitchen operates in line with budgeted standards; takes inventory of kitchen food and beverage stocks.
- Records all food sales for the Director; accurately cost menus; evaluates cost sales of food items for banquets or catering functions.
- Maintains control over food inventory at the end of each meal period.
- Performs other related duties, as assigned.
- Two year diploma or equivalent from a recognized post-secondary institution in Culinary Management. Food Service Certificate, Food Safety Sanitation, Smart Serve, First Aid/C.P.R., Red Seal Certified is required.
- Minimum five years of kitchen supervisory experience in a culinary operation.
- Minimum of two years’ experience teaching in a post-secondary environment is an asset.
- 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; ability to meet tight deadlines.
- Demonstrated ability to produce a healthy menu to meet multicultural and dietary needs.
- Familiarity with current Health & 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).
- Ability to work in an environment where a diversity of people and situations are encountered.
Effective Date: This position is intended for a 24 month duration: ASAP to August 25, 2016, (since the entire assignment is contingent on availability of funds, the College can confirm this assignment for the period of current funding which is from ASAP - August 25, 2015. Subject to continuted funding, this position may be extended to August 25, 2016).
Work assigned shifts & special events may require overtime; will involve evening/weekend work
Interview process may consist of a practical skill & knowledge cooking demonstration, or a skills & knowledge cooking test.
Please note: there are two positions:
Hours of work: Morning Technologist – 6:00am – 2:30pm
Closing Technologist – 12:00pm – 8:30pm
The College requires proof of degrees, credentials or equivalencies from accredited regional or federal post secondary institutions and/or their international equivalents. Credentials may require validation at the time of interviews.
Please submit a covering letter and resume combined in one (1) document.
Preference will be given to qualified internal candidates in accordance with the applicable collective agreement. Should a suitable candidate not be found, external candidates will be considered. George Brown College is dedicated to employment equity and encourages applications from women, persons with disabilities, racial/visible minorities and aboriginal peoples. George Brown College is committed to accommodating applicants with disabilities throughout the hiring process, in accordance with the Accessibility for Ontarians with Disabilities Act (AODA). The Human Resources representative responsible for the recruitment for this position will work with applicants requesting accommodation at any stage of the hiring process.
||Now Posted Externally Until Filled