Chef

WHAT’S THE JOB?
Dana Hospitality is based at the University of Toronto Mississauga. The Chef is responsible for overseeing the day to day operation of the kitchen; ordering food ingredients and planning menu, including other responsibilities such as assisting with the preparation, serving, and control of cooked and uncooked food, training of staff and ensuring that staff follows prescribed Dana Hospitality Food Safety protocol.

Your work will include:

• Prepare, present, design, and serve high quality rotational menus
• Supervise all kitchen staff’s productivity and compliance with Dana Hospitality policies and procedures including health, safety, and quality
• Lead in the training, developing, and mentoring of employees
• Ensure all foods are prepared using FOODSAFE and Hazard Analysis of Critical Control Points (HACCP) methods, and in accordance with Dana Hospitality safety guidelines
• Ensure all labour and chemical resources are used effectively and efficiently
• Serve clients and staff in a personable and professional manner
• Use knowledge and understanding of dietary restrictions; allergies, vegan, and vegetarian in meal planning and preparation
• Conduct inventory on a bi-weekly basis

WHAT’S IN IT FOR YOU?

• Extended health and dental benefits 
• Whereas other companies are downsizing, we are growing!
• Be #1 on day 1 by joining an industry leader.

#IND1