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ASSISTANT CHEF

Job ID23919-4802
CompanyMcMaster University
LocationHamilton
ProvinceON
Date Posted2019-01-14
Job TypeFull-time
Job CategoryEducation
Description

JOB PURPOSE:               Under the direction of the Chef Manager, Catering Manager or Associate Manager, the Assistant Chef assists in the day-to-day task supervision of operations as assigned. This position is an entry level management position in Hospitality Services. The incumbent provides consistent supervision to front-line and back of house staff to ensure operational efficiency, maintaining department standards for food qualify and presentation, service, safety and sanitation while assisting management in meeting and exceeding customer needs and the goals & objectives of the department.

 

JOB SUMMARY:            Reporting to the Associate Manager, Catering Manager or Chef Manager, the incumbent assists the Associate Manager, Catering Manager or Chef Manager in effective management of the operations assigned; supports the manager in ordering of food and supplies, cash controlling, scheduling of staff, marketing, maintaining and improving service and safety standards. This position involves front-line customer services and food service functions which consist of working side by side with employees to maximize efficiency, quality and services in various shops and/or catering functions, including setup and clean up. Additional responsibilities will include supervising employees; plus any other managerial functions as assigned.

 

 

GENERAL SKILLS:         Demonstrated initiative and interest in progressive management opportunities

Good supervisory and organizational skills

Must be computer literate

Marketing and Merchandising experience

Good communication and human resources

The person must be able to complete any other assigned tasks and projects

Ability to cater to a wide customer base

Ability to work under pressure and meet deadlines

 

TECHNOLOGIES:           General Meters Technology System USE: Residence meal card, debit system, Cash Register

USE: GMC POS

Personal computer & software (Microsoft Office)

USE: Spreadsheets, correspondence, electronic mail, product ordering & inventory control

 

Key Accountabilities:

  1. Operational Management
    • Under the direction of the Chef Manager, Catering Manager or Associate Manager, assist in the day-to-day supervision of operations within Hospitality Services.
    • Provides supervision and direction to employees.
    • Operates under objectives set by the Chef Manager, Catering Manager or Associate Manager.
    • Assists in the monitoring of operational functions of assigned operation; including ensuring supplies and items ordered, identifying and recommending labour and food cost issues, and be conscious of the operational contribution of the unit.   
    • Assists with the identification, development and implementation of an effective service delivery model which balances food quality, sustainability and customer service by working closely with employees to understand the operational needs, by seeking input from customers and by communicating industry trends to the Associate Manager, Catering Manager or Chef Manager.
    • Monitors inventory level, assists in ordering food and supplies
    • Assists with scheduling of staff
    • Ensures marketing, operational standards and service standards are executed and followed within assigned units
    • Assists with providing training to employees
    • Involved in front-line customer service, food preparation, set-up and clean-up when needed in peak demand.
    • Acts as an escalation point for customers.
  2. Human Resource Management
    • Provides direction to unionized and casual employees
    • Establish work priorities, shows employees how to do tasks, allocate staff during a shift 
    • Recommends disciplinary actions to the Associate Manager, Catering Manager, or Chef Manager.
    • Assists with providing training by working side by side with employees to understand where training gaps exist, suggesting training programs to the Associate Manager, Catering Manager, or Chef Manager.
    •  Fosters and supports a team-based work environment, empowering staff as they provide exceptional customer service.
    • Encourages staff to achieve high standards and apply creative skills in the preparation and presentation of food items.
    • Ensures healthy and safe working conditions for the staff to achieve objectives of injury reduction.

 

EDUCATION &

EXPERIENCE:                 Red Seal Certificate, College Diploma in Food and Beverage Management or equivalent plus a minimum of two years in junior management or supervisory capacity in Hotel, Commercial or institution food services.

    *  We anticipate offering the successful applicant a starting salary of approximately $50,000 per year.

 

 



For more information, visit McMaster University for ASSISTANT CHEF