Hospitality Services consists of five distinct divisions - Campus Operations, Conference Services, Residence Dining, Great Hall Catering and Vending Services.  We have over 600 employees working in the various divisions.  We service over 23,000 customers per day in 20 campus operations providing our guests with a wide variety of options and choices including many of your favourite franchises. For more information about our department please see: https://www.youtube.com/watch?v=4GwBdRQ90Hw&feature=player_embedded
 
 
The Sous Chef is a leadership role, reporting to the Unit Manager and Chef,  and is responsible for the daily food service operations ensuring high quality food is prepared in a customer service driven environment.  The incumbent will foster a positive team environment and encourage ongoing development of culinary team members to ensure that customer satisfaction is obtained.  The incumbent is responsible for food preparation which includes recipe development, recipe accuracy and execution, daily purchasing and strong staff relations.

The incumbent is responsible for the management of the kitchen and production areas to ensure that it is ready for meal service periods, weigh and measure food, ensure target costs for food are achieved and maintain accurate and effective food inventories.  The incumbent is also responsible for washing, cutting and preparing all foods designated for daily food cooking requirements, including salad bar, deli and prepared food to go items.  In collaboration with the Chef, you will assist to develop new and exciting food preparations and presentations

In the absence of the Chef; the Sous Chef is completely responsible for the daily food service operation and management of the kitchen and production areas.
 

Qualifications

Education: -   High School Diploma (OSSD) -   Red Seal Certification -   Formal Training with 5 years in general and specialized food preparation or 10 years' in general and specialized food preparation with emphasis on presentation Experience: -   Experience with restaurant cooking procedures -   Experience with a variety of food preparation techniques including institutional or large volume cooking environments as well as very high standard of cooking and presentation -   3 years' experience in a position no less than a Cook II -   Experience supervising in a union environment preferred -   Experience in coaching and training culinary staff members Knowledge, Skills & Abilities: -   Excellent communication and interpersonal skills -   Ability to communicate effectively with fellow staff members, administration and customers -   Ability to manage the overall kitchen operation in the Chef's absence -   Familiarity with ordering, menu planning, recipe development and food presentation -   Ability to provide leadership, to motivate and delegate -   Ability and skill with providing direction to other staff with proper guidance and instruction -   Knowledge of new and innovative cooking techniques, as well as good knowledge of operations and skill with a variety of kitchen equipment.  -   Ability to learn, adapt and teach new cooking methods, new skills and new equipment -   Ability to make decisions on a daily basis involving menu changes, product utilization, schedule changes, staffing challenges etc. -   Knowledge of food service operations including large quantity food operations, food trends and nutrition -   Ability to respond to special dietary needs and requests -   Ability to lift bulk items 10-50lbs, equipment movement as required

 
Interested applicants are asked to visit: www.workingatwestern.uwo.ca to apply online to job reference 6864 by midnight on May 26^th, 2016.
 
Western welcomes applications from all qualified individuals; however, it is the university's policy to give first consideration to qualified CUPE 2692 applicants.
 
The University invites applications from all qualified individuals. Western is committed to employment equity and diversity in the workplace and welcomes applications from women, members of racialized groups/visible minorities, Aboriginal persons, persons with disabilities, persons of any sexual orientation, and persons of any gender identity or gender expression.

Accommodations are available for applicants with disabilities throughout the recruitment process.  If you require accommodations for interviews or other meetings, please contact Human Resources at hrhelp@uwo.ca or phone 519-661-2194.
 
We thank all applicants for their interest; however, only those chosen for an interview will be acknowledged.