Executive Chef, Residence Dining

University of British Columbia•Vancouver, BC

1d•CA$7,852 - CA$12,243•Onsite

About The Position

The Executive Chef, Residence Dining works with the Executive Chef & Culinary Director to create and enhance the culinary vision for residence dining. This role is responsible for designing and implementing menus and production plans to support departmental goals for sustainability (environmental, financial, and social), quality, innovation, and nutrition, aligning with UBC Food Service’s Food Vision & Values. The position oversees employee recruitment, training, development, and quality assurance, fostering a culture of culinary excellence, food quality, customer service, and worker safety and hygiene. A key aspect of this role is providing mentorship to culinarians in the apprenticeship program.

Requirements

Completion of a certified cooking program at a recognized college.
Completion of a recognized apprenticeship program (Red Seal).
Eight to ten years of relevant experience in a high volume commercial cooking environment.
Equivalent combination of education and experience.

Nice To Haves

University degree or technical school diploma in Business Administration or Hotel Administration.
Ability to create high volume recipes for a broad range of food products.
Strong organizational and planning ability.
Management experience in a similar position.
Proven ability to delegate, lead, motivate, and train.
Good written and oral communication skills.
Sound knowledge of food service management techniques and related equipment.
Experience in a unionized environment.

Responsibilities

Works with the Executive Chef & Culinary Director to create and enhance the culinary vision for residence dining.
Directs the ongoing design and review process for menus and recipes for Gather at Place Vanier, Feast at Totem Park, and Open Kitchen at Orchard Commons residence dining restaurants.
Reviews and approves recipes from Sous Chefs and Commissary Cooks; performs product and procedure testing and analysis.
Investigates and remains abreast of culinary trends, specifically those related to North American University residence dining programs.
Performs risk assessments and feasibility studies for new ingredients, recipes, equipment, and techniques.
Maximizes cross-unit cooperation and sharing of capital purchases.
Conducts regular kitchen inspections to ensure adherence to departmental food preparation standards, including cleanliness, sanitation, adherence to recipes, safe food handling, and proper portion and inventory controls.
Conducts product quality assurance inspections to ensure adherence to departmental food service standards, including presentation (visual, temperature, and taste) and portioning.
Develops and implements formalized performance evaluation and management processes for culinary team members.
Develops and implements a training/succession framework, including personal development plans and mentorship for culinary apprentices.
Performs ongoing assessments of culinary team strengths and areas for improvement, and develops/facilitates training workshops.
Communicates important food service and culinary topics and standards to front-line staff.
Provides training to culinary teams and managers on effective management of food cost, including adaptation to market cost fluctuations.
Works with Executive Chef & Culinary Director and Associate Director Residence Dining in establishing annual budgets.
Responsible for Cost of Sales (COS) in residence dining, working to mitigate losses and achieve budgeted targets.
Provides oversight and is accountable for menu costing processes, ensuring recipes are appropriately costed.
Establishes par/prep levels and rotation practices to maintain appropriate inventory levels.
Investigates food cost anomalies and implements corrective measures.
Uses and maintains Optimum Control inventory management system.
Develops promotions and products to support unit goals and drive sales growth.
Participates in the scheduling process and provides recommendations for staffing requirements.
Responsible for food safety and sanitation standards in all three residence dining restaurants.
Liaises with Coastal Health and third-party sanitation auditors.
Addresses food safety and sanitation concerns and implements corrective measures.
Ensures all employees work safely and are trained on health, safety, and environmental regulations.
Represents the department at high-profile functions, conferences, and other events.
Participates in the UBC Food Services Advisory Committee.
Participates in the UBC Food Services guest feedback collection and response process, investigating concerns and implementing solutions.
Recruits, trains, motivates, evaluates, disciplines, and terminates staff, working with HR personnel and adhering to Collective Agreement requirements.
Collaborates with the Executive Chef Catering, Restaurants & Retail Operations on large events and other culinary initiatives.
Participates on University and departmental committees.
Prepares reports and special projects as required.
Supports the department’s core vision and works to enhance the UBC Food Service’s Food Vision & Values.
Carries out any other related duties as necessary.