Head Cook/Kitchen Manager

The Head Cook/Kitchen Manager position is situated at Queen’s University Biological Station (QUBS), est. 1945, a busy field station comprising two campuses; the Opinicon Campus, located near Chaffey’s Locks in Elgin (50 km north of Kingston, Ontario), and the Elbow Lake Environmental Education Centre (ELEEC) located in Perth Road Village. QUBS is one of the largest inland field stations in Canada, with a mandate to provide opportunities for teaching, research and outreach in the biological sciences, while increasingly serving other departments and units within Queen’s University.

For over 80 years, researchers from Queen’s and other Canadian and international institutions have gathered at QUBS to conduct leading-edge research and participate in field courses and workshops. QUBS facility also hosts public workshops, outreach events, conferences, and training programs. With over 50 buildings between both campuses, QUBS provides quality living and laboratory facilities to accommodate long, and short-term guests year-round. Regularly scheduled (7 days a week), nourishing meals are provided to visitors and temporary residents who are conducting research, teaching, and other activities at the Opinicon Campus. Most accommodations on site do not have kitchens for meal preparation, so visitors obtain meals cooked in the QUBS kitchen and served cafeteria-style.

Reporting to the QUBS Senior Manager and Opinicon Operations & Stewardship Manager, the incumbent oversees the operation of all aspects of the food service at QUBS. This involves supervising casual kitchen staff, menu and meal planning, ordering and receiving food and general kitchen supplies, purchasing items directly from retail stores if not sold or delivered by bulk suppliers, liaising with users of the facility, accommodating food allergies and dietary requirements/alternatives, and ensuring safety and sanitation of the kitchen, dining room, servery and food storage and areas.

The position currently runs full-time from first weeks of April until Mid-October (6 months minimum). Field courses, special events, workshops and meetings scheduled in the shoulder seasons might extend the position to 7 months of the year. Shift schedules may vary in the 40-hour week and may require working weekends

Onsite accommodation can be provided at cost.

KEY RESPONSIBILITIES:

• Lead the seasonal opening and closing of the Kitchen equipment and facilities
• Prepare and/or supervise the preparation and serving of all meals for QUBS. This will involve ensuring safe food handling practices in the kitchen, dining room, servery, and food storage and areas, as well as ensuring the quality and appetizing presentation of meals.
• Plan menus with focus on nutrition and accommodation of food allergies and dietary requirements/preferences, and provision of alternative foods where practicable. This will involve corresponding with Opinicon Operations Manager (who provides list of restrictions from online user form or event/course lead) or with users directly. Maintain a list of station users restrictions to plan and prepare appropriate meals daily.
• Take inventory, and order and receive foodstuffs from various suppliers; monitor expenditures and control waste and spoilage.
• Ensures maintenance of operational records such as staff activity, menus, production charts, food temperatures, equipment maintenance, wildlife concerns and refrigeration and freezer temperatures.
• Maintain kitchen equipment and report needs for servicing existing equipment and assist with developing future plans (i.e., Input on budget for the acquisition of new/ or replacement equipment).
• In consultation with Senior Manager or Opinicon Operations & Stewardship Manager of QUBS, assist with scheduling events and kitchen activities.
• Oversee activities of casual food service workers (as many as four during busy times) and station users assigned daily kitchen chores. Provide work direction, and technical/functional guidance to staff and also to station users completing their respective kitchen chores
• This will involve preparing and communicating kitchen staff schedules to match anticipated use, providing orientation and training, delegating tasks, and reporting to the Senior Manager and Operations & Stewardship Manager of QUBS on deficiencies or exemplary work. Make effective recommendations to the Senior Manager or QUBS Director on level of discipline up to discharge and probationary termination.
• As the direct supervisor, sign off on time sheets for kitchen casual employees biweekly (Following the casual schedule and payroll dates/cutoff date).
• Undertake other duties as required in support of QUBS.

REQUIRED QUALIFICATIONS:

• Minimum Grade 12 Secondary School Diploma (culinary school experience an asset)
• Current Food Handler’s Certificate and WHIMIS
• Standard First Aid and Adult CPR (Level A), Level C certification & AED
• Strong culinary knowledge and knowledge of products.
• Direct and varied experience (2 to 5 years) with food service industry including kitchen/restaurant management, and with large-quantity cooking.
• Knowledge of basic nutrition, allergies, and various specialized diets (e.g., vegan, vegetarian, Halal, lactose-free, gluten-free).
• Experience with menu planning and implementing a cost-effective menu.
• Meal preparation and portion control
• Must be able to withstand the physical demands of the job, which can include working in hot temperatures and heavy lifting (up to 50 lbs).
• Be reliable and honest
• Organizational skills and cleanliness
• Positive teamwork skills, problem-solving, punctual and motivated
• Interpersonal skills to engage with a variety of people (QUBS researchers, students, staff and members of the public)
• Consideration will be given to an equivalent combination of education and experience.
• A valid driver’s license
• Provide satisfactory criminal record check

SPECIAL SKILLS:

• Strong organizational and time management skills with the ability to cope with varied tasks, prioritize duties, and complete tasks in a busy environment with multiple users and interests. Supervisory and leadership skills.
• Ability to maintain composure in stressful situations.
• Ability to work with a team and train and motivate other members of the food service team
• Ability to interact with a variety of stakeholders, i.e., undergraduate students, professors, and members of the public
• Ability with records-keeping and finances
• Creativity in menu planning, aligning with annual kitchen budget.

DECISION MAKING:

• Determine daily food production levels, as well as supplies that need to be ordered.
• Make recommendations to the QUBS Senior Manager or Director on hiring or termination of casual employees. Decide on priorities within own workload.
• Determine menus and meals taking into consideration diets, allergies, and preferences of QUBS users, ensuring meals are creative and within budget.
• Determine when kitchen equipment needs to be repaired and/or sent out for servicing.
• Make recommendations to the Senior Manager and Operations & Stewardship Manager, toward the scheduling of events and kitchen activities. Make recommendations about candidates as a contribution to the hiring of other kitchen staff

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