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Chef Technician (Temporary Contract)

College Scarborough Centennial College of Applied Arts and Technology
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Organization Overview

Diversity, equity and inclusion are fundamental to our mission to educate students. We are committed to education that places strong emphasis on global citizenship, social justice and equity. We live this value through the strength and richness that diversity brings to our workforce and welcome contributors from equity groups including: Aboriginal Peoples, Visible Minorities, Persons with Disabilities, Lesbian Gay, Bisexual, Transgender and Queer persons.

Title Chef Technician (Temporary Contract)
Competition Number 19-S-148
Campus/Site Progress Campus
Position Summary
School of Hospitality, Tourism and Culinary Arts (SHTCA)
Temporary Contract - September 2019 - March 2020
The School of Hospitality, Tourism and Culinary Arts (SHTCA) is looking to add a talented Chef Technician (Sous Chef) to join the experiential learning operations team. Looking for an inspired and talented chef who would like to inspire, coach and lead new and up and coming chefs as they work their way through their experiential learning process in The Local Café and Restaurant and The Centennial College Event Centre.
The Chef Technician will prepare, organize and execute culinary operations in the Restaurant, Café and Event Centre. They will support the experiential learning aspect of these operations by providing direction to students and hourly staff reinforcing key standards including cooking techniques, kitchen processes, recipes, dress code, sanitation, health and safety. The Chef Technician will oversee the assigned service period by preparing the kitchen and cooking menu items in the restaurant, café and event centre appropriately against client needs and business levels. Their role will be to balance the experiential learning environment and the culinary operations under the guidance of the Executive Chef and in collaboration with faculty assigned to teach within these operations.
This role requires flexibility and the ability to work evenings, early mornings and/or weekends
Provides Functional Guidance and Monitors Students in the Kitchen Operations:
  • Reinforce course content to students by providing guidance and feedback of the development of kitchen operations within the facility
  • Facilitates learning activities related to a realistic kitchen operation setting to prepare the students for the culinary industry. The incumbent reinforces classroom learnings in the operations, for example, by modelling proper cooking techniques, timing, plate presentation, and communicating with front-of-house operations picking up food for the Restaurant and Event Centre. While the faculty teaches the students the required skills, the Chef Technician reinforces these skills in the live setting, to ensure they practice the learning
  • Participates in the learning by providing feedback to faculty members about students.
  • Supervises and provides feedback to students who have chosen the kitchen operations as their field placement as part of their program of study to ensure they gain valuable work-integrated-learning experience
  • Validates completion of placement hours and learning outcomes with SHTCA Field Placement Coordinator
  • Provide standard recipes along with explanation to students and Restaurant and Event Technician
  • Establish work plans and set up student work station schedules
  • Communicate to students the expectations for the coming service period.

Oversee Kitchen Operations :

  • The incumbent is responsible to arrange set-up of equipment and food stations for all restaurant and event kitchens;
  • Works cooking on the kitchen line with the students during service;
  • Helps expedite food from the kitchen to the dining room;
  • Monitors food quality.

Write and Change Menus, Recipes and Plating guides:

  • Write and test recipes for menus using a variety of media under the guidance of the Executive Chef
  • Establish standard plate presentations

Other duties assigned:

  • Under the direction of the Executive Chef, the incumbent will support other duties as needed to support the operations and the School
  • A minimum of a 3 year Diploma, Degree or Equivalent – Culinary Management
  • A minimum 5 years Kitchen Supervisory experience in a culinary operation of quality production
  • Safe Food Handlers Certification
  • First Aid / C.P.R.
Classification Temporary - Support
Hours of Work Other
Additional Information as Applicable 40 hours per week - 1 pm to 9 pm Monday - Friday, occasional weekends
Posting Date 9/11/2019
Closing Date 9/18/2019
Application Info
Apply online by clicking the "Apply Now!" button.
Proof of credentials or equivalencies from accredited regional or federal post secondary institutions and/or their foreign equivalents will be required at the time of job offer.
When applying, your cover letter and résumé must include examples that reflect all of the requested skills and qualifications and must be submitted online by September 18, 2019 at 4:30 PM. Please quote Competition #19-S-148. Misrepresentation of applicant information will be grounds for your exclusion from the competition or for dismissal should you subsequently be hired for the position. We regret we cannot accept phone calls. We wish to thank all applicants for their interest and advise that only those selected for an interview will be contacted.
We are committed to providing persons with disabilities equal opportunities regarding all employment activities, including access to jobs and accommodations during employment as required, in accordance with the Ontario Human Rights Code (OHRC) and Accessibility for Ontarians with Disabilities Act (AODA).
Salary Range $31.37 to $ $36.42 per hour (Payband H)
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