University of Waterloo

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Assistant Club Chef

Assistant Club Chef

Requisition ID 
Job Category  
Food Services
6200 - Food Services
Job Status 
Regular Full-Time
Hiring Range 
$37,050 - $50,330

More information about this job


Assist in the day-to-day operation of a commercial kitchen, ensuring the highest standards of food quality, preparation and production, in addition to sanitation, health and safety, and customer satisfaction.



Assist in the day-to-day kitchen operation:

  • Plan and manage food production in accordance with the daily menu using recognized preparation procedures
  • Demonstrate display cooking techniques using skill and creativity in the preparation and presentation of food
  • Ensure proper turnover of food and materials minimizing waste and spoilage
  • Oversee the work of, and provide direction to applicable kitchen staff
  • Order products and supplies from approved suppliers, consistent with University procedures and Departmental guidelines.  Ensure invoices are reconciled with products received
  • Assist with the monthly inventory counts and valuations process
  • Comply with all relevant legislations and guidelines including but not limited to Occupational Health and Safety, Employment Standards, University Policies and Procedures
  • May be required to mentor and train culinary apprentices
  • Assist with recruitment activities and training of applicable staff

Ensure the safe preparation and handling of food and uphold health and safety standards:

  • Ensure Public Health / Steritech standards for sanitation and food safety are met
  • Represent a clean, professional image for the public and maintain exemplary personal hygiene
  • Maintain a clean, hygienic and organized work space


Financial accountabilities:

  • Assist in managing food costs and applicable labour costs, ensuring production and serving controls as per budget targets
  • Make recommendations on the pricing of products and menus. May be required to provide cost analysis where needed

Contribute to the delivery of a positive customer experience:

  • Assist with themed events to increase customer participation and engagement
  • Actively participate in relevant departmental and other related committees
  • Assist in the development of new fresh and healthy menus, including specialized menus, which meet or exceed quality standards
  • May participate in cooking and teaching demonstrations for staff and students to promote UW Food Services’ programs, menus and products

Other duties as assigned:

  • Participate in training and development opportunities to keep industry knowledge current and remain aware of emerging trends
  • May participate in the planning, management and execution of special projects, unit renovations and the introduction of new programs
  • Coverage for other chefs during short-term absences
  • Participate in sustainability initiatives



  • Education: Red Seal Certified
  • Advanced knowledge of Food Safety
  • Smart Serve certified is considered an asset
  • Three years as a chef de partie (station chef) in a full service culinary environment (fine dining restaurant or hotel)
  • Proven ability to create fresh and exciting menus, focusing on local and healthy food choices, in an attention-grabbing and appetite-inspiring manner
  • Experience applying strict health and safety standards both with food production and workplace safety
  • Demonstrated experience with supervising and coaching
  • Strong organizational skills with the ability to perform under pressure and meet strict deadlines
  • Demonstrated ability to promote and manage a positive customer experience including providing exceptional customer service
  • Possess excellent customer service skills with a high degree of professionalism and courtesy
  • Demonstrated ability to take initiative and work independently and in a team setting
  • Excellent communication (written and verbal), organizational and interpersonal skills are required
  • Demonstrated knowledge and skills in financial analysis, costing and inventory control procedures
  • Required to maintain a flexible schedule to facilitate daily operations and events, which may include work rotation through day, evening and weekends