Revision Date: October 2001
Hay Point Range: N/A
CHARACTER OF THE JOB
Food Service prepares and provides food and food services for the University of Manitoba.
The Chef, under the general direction of the Director or Unit Manager, works in a senior supervisory capacity directing the planning, presentation and preparation of meals at the University of Manitoba. Supervision of cooking staff is also a requirement.
In conjunction with and/or reporting to the Director of Food Services, performs the following special duties:
- Meets with company representatives to discuss or sample new products.
- Analyses marketplace prices to determine realistic and competitive pricing.
- Costs all products purchased and sold.
- Responsible for test cooking and standardizing all cooking procedures on campus and documenting these in manuals, written reports, etc.
- Responsible for staff training programs, in conjunction with managers.
- Sets up program for annual cooks' workshop.
In the capacity of a Lead Cook, would also perform the following duties:
- Verbally communicates daily with the Component Manager / Supervisor.
- Chairs and conducts bi-weekly cooks' meetings with staff and the Component Manager.
- Meal cycle costing and planning of hot food and salads both in traditional and special dietary methods.
- Maintains and supervises a high level of food presentation at all times.
- Actively prepares and supervises the preparation of all meals.
- Plans and coordinates the daily kitchen duties for subordinate cooks.
- Provides "on the job training" to new and subordinate kitchen staff.
- Responsible for the ordering of all food and related items in the cook's workstation. Ensures adequate food and related supplies are in sufficient supply to meet menu requirements. Plans meals ahead ensuring product is thawed in advance of meal preparation.
- Requisitions food and supplies from the Stores Department and approved suppliers authorized by the Component Manager.
- Practices and ensures safe food handling including proper storage and temperature storage.
- Operates all kitchen equipment in a knowledgeable, safe and responsible manner. Reports equipment maintenance issues to the Component Manager / Supervisor.
- Using a slicer or electric saw, de-bones and cuts meat manually.
- Responsible for an accurate physical count of weekly inventories which include groceries and dry stock, refrigerated and frozen foods.
- Records the inventory on the inventory count sheets for the Manager's review.
- Responsible for Catered events as directed by the Component or Catering Manager.
- Miscellaneous duties as assigned.
The minimum qualifications necessary for acceptable (satisfactory) job performance are:
Level of Formal Education
- Must possess a certificate of qualification as a Chef.
- Eight years experience as a cook of which four years were in a senior capacity.
- Thorough knowledge of methods and procedures employed in the presentation, preparation and cooking of food in a large institution.
- Experience with computerized recipes and menus would be an asset.
Skills and Abilities
- Ability to follow oral and written instructions, make calculations necessary for adjusting recipes and prepare written reports.
- Ability to supervise, lead, plan and coordinate kitchen activities.
- Ability to communicate effectively, both verbally and in writing, and relate well with staff and University customers.
- Must have a good knowledge of the principles of cooking, commercial quantity cooking and Special Functions.
- Must have a good knowledge of fine dining cooking and presentation.
- Must have a good knowledge of health and safety as it pertains to commercial quantity cooking.
- Must present a clean and tidy appearance and follow all Health Department regulations concerning hair and dress.
- Must have a medical examination upon request.
- Capable of performing the duties as assigned.
- Some heavy lifting required (e.g., moving cases of food items weighing up to 50kg.
This class specification is intended to illustrate the characteristics of this classification level and should not be interpreted as a description of any one individual position within this classification level.
"In accordance with the University's Health and Safety Policy, and in support of the Workplace Safety and Health Act, Physical Plant is committed to providing a safe and healthy working environment for all staff and students.
Physical Plant will instruct all employees to complete an Orientation Workshop, normally during the first day on the job, and the Health and Safety Orientation Module, normally during the probation period. Employees will also be instructed to complete various workshops, such as Asbestos Awareness, etc. during the first year of employment depending upon an individual's classification."