Date Posted: 08/29/2024
Req ID: 36861
Faculty/Division: VP - University Operations
Department: Food Services
Campus: St. George (Downtown Toronto)

Description:

Catering and Event Services is a part the Campus Food Services organization, providing a wide range of affordable, sustainable, and nutritious food options to our community through excellent service, commitment to our environment and celebration of food to reflect our diverse community. The Catering and Event Services department is responsible for Chestnut Conference Centre, St. George Catering, and Campus Beverage Services. Providing food, beverage, and event services to groups from 5 to 2500. The Executive Chef, Catering and Event Services, is responsible for Chestnut Conference Centre banquet and event catering, Campus Catering on St. George Campus, and assisting where possible in the student dining operation at Chestnut Residence.

The Executive Chef, Catering and Event Services is a key position on the Culinary Management Team who works in collaboration with the other Executive Chefs and Executive Sous Chefs, to achieve strategic long- and short-range goals as set out by the senior leadership. The Executive Chef Catering and Event Services, makes and implements recommendations for the designing, delivery, and regularly reinventing of high-quality food products and services that meet the needs of all stakeholders.

Working under the direction of the Director of Culinary Operations & Executive Chef, and the Director, Catering and Event Services, the incumbent is responsible for all culinary activities at the Chestnut Conference Centre that support banqueting and off-site catering through St. George Catering, including food procurement, staffing and preparation. The Executive Chef, Catering and Event Services provides the necessary training and mentorship to ensure culinary standards, standard operating procedures (SOP’s), and Health and Safety regulations are understood and followed, and enforces compliance with regulatory requirements. The Executive Chef, Catering and Event Services ensures a consistent high level of customer service is achieved, including product development, presentation, and marketing, and providing menu options that are responsive to dietary allergies and sensitivities, as well as food preferences.

EDUCATION

Certified Red Seal Chef qualification certificate or equivalent combination of education and experience. University degree, preferably in business or hospitality or acceptable equivalent combination of education and experience. Knowledge of Province of Ontario food service regulations, contract food service management companies’ method of operations, catering/hospitality standards, health & safety regulations.

EXPERIENCE

Minimum 8 years' experience managing the operation of a large, unionized, conference centre and off-site food and beverage operation. Business and project management experience required. Requires advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession. This includes experience in human resources management, the knowledge required for management of people, employee training and leadership experience. Experience resolving complex problems. Expertise in quantity food preparation acquired through progressive Chef culinary management positions in appropriate establishments. Experience preparing and developing vegetarian and cultural expertise, special dietary menu items, including vegan, vegetarian, gluten free, and cultural and regional menus Proven experience in the creation and implementation of new menus and food offerings. Experience with the preparation, packaging and presentation of food for off-site catering.

SKILLS

All manual skills consistent with an Catering Chef position. Must have working knowledge of PowerPoint, Excel, Word. Experience using catering and event and menu development software would be beneficial.

OTHER

Able to communicate clearly, effectively and tactfully with all levels of the University community.

Demonstrated ability to drive service excellence through customer-centric approach to operations. Good organizational and time management skills and the ability to work effectively under pressure. Must have good leadership, supervisory, motivational, organizational, administrative, and interpersonal skills. Strong budget and financial analysis skills, including the ability to interpret financial information and make recommendations, and implement decisions. Project management skills are a key component of this position.

Closing Date: 09/19/2024, 11:59PM ET
Employee Group: Salaried
Appointment Type: Budget - Continuing
Schedule: Full-Time
Pay Scale Group & Hiring Zone: PM 3 -- Hiring Zone: $91,937 - $107,259 -- Broadband Salary Range: $91,937 - $153,227
Job Category: Facilities/Ancilliary Services