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Assistant Chef, UW Food Services

Date: December, 2015
Reports to (Job Title): Unit Chef, UW Food Services
Jobs Reporting (Job Titles): Applicable CUPE, Casual Part-time and/or Salaried Employees      
Department: UW Food Services


Main Campus


USG 5/6
35 hr/wk

Primary Purpose

The incumbent, with oversight from the Unit Manager, will support the Chef by executing the vision for the day-to-day operations of a commercial kitchen, ensuring the highest standards of food quality, preparation and production, in addition to sanitation, health and safety, and customer satisfaction.  Operations will be consistent with objectives, policies, procedures and the CUPE Local 793 Collective Agreement.

Key Accountabilities:

1.  Assist the chef in the day-to-day kitchen operation:

2.  Effectively supervise staff, including CUPE Local 793 members and casual part-time staff depending on assigned work location: 




3.  Financial accountabilities:




4.  Contribute to the delivery of a positive customer experience:




5.  Other duties as assigned:

Position Requirements


Red Seal Certified. Advanced knowledge of Food Safety and WHMIS.  Smart Serve certified is considered an asset.



MS Word Excel PowerPoint Other
Basic Basic Not required
  • Proficient in proprietary restaurant software
  • Intermediate experience with Outlook or e-mail applications

Nature and Scope

Interpersonal Skills:

Internally communicates with members of the University community to deal with, influence and motivate others. Externally interacts with customers, suppliers, vendors.

Level of Responsibility:

Oversees a distinct back-of-the-house operation within the department.

Decision-Making Authority:

Makes timely, and diverse decisions based on general guidelines and directives.  Requires flexibility in decision-making, responding to changing priorities and competing demands.

Physical and Sensory Demands:

Fast-paced kitchen setting with extensive hands-on activities and requires moderate exertion of physical effort.

Working Environment:

Team environment in an office and/or kitchen based setting. Required to maintain a flexible schedule to facilitate daily operations and events, which may include work rotation through day, evening and weekends.