Red Seal Chef (Temporary)

The Abbotsford School District is located on the traditional and unceded territory of the Semá:th First Nation and Mathxwí First Nation. With this, we respect the longstanding relationships that Indigenous Nations have to this land, as they are the original caretakers.

Why the Abbotsford School District?

Working in public education is both challenging and rewarding, but at the Abbotsford School District we truly believe that every one of our employees has the opportunity to help children learn, grow, and succeed.

Every day, in every classroom and office at Abbotsford School District, our employees provide a world-class, innovative educational experience for over 21,000 students. We provide a workplace that fosters creativity, inspires excellence, and challenges everyone to embrace growth.

Why Abbotsford?

Located under an hour from Vancouver, the Abbotsford School District is settled in the heart of the beautiful Fraser Valley and surrounded by spectacular mountain views.

POSITION SUMMARY:

This unionized position is a 10-month, temporary position until further notice, based upon return of incumbent. Hours of work are Monday to Friday, 7:00 am to 2:30 pm.

Under the general direction of the Feeding Futures Coordinator, the Red Seal Chef performs a variety of functions related to the operation of a full-service instructional kitchen/cafeteria and the preparation of catered meals.

Working with and under the supervision of the Feeding Futures Coordinator, the incumbent performs a variety of tasks involving the planning and preparation of meals and bakery products. Judgment and independence are exercised in handling assignments and determining work methods. Work is reviewed periodically for quality of service and adherence to established standards of performance. The Red Seal Chef works in a full service institutional and instructional kitchen at the senior secondary level.

SPECIFIC ACCOUNTABILITIES:

• Perform tasks related to the preparation and operation of an instructional “production” kitchen and the preparation of catered meals:
  • Establish and prepare menus in accordance with established practices and standards;
  • Prepare and cook complete meals, including meats, fish, vegetables and various other foods; prepare salads, bake bread, rolls, cookies and other pastry/dessert items;
  • Operate and maintain a variety of kitchen equipment;
  • Maintain inventory levels (food/supplies) and order same in accordance with estimated needs; establish and maintain a stock rotation system to minimize loss; establish and maintain daily production levels;
  • Check and verify receipt of goods against carrier’s bill of lading or packing slips, purchase orders and similar documents; responsible for the accurate accounting of all cash and charges, in accordance with district procedures; maintain a working knowledge of basic accounting and cash control procedures;
  • Maintain written records as required;
  • Maintain the required standard in the preparation and serving of meals; ensure the proper levels of cleanliness and hygiene are maintained at all times;
  • Research and introduce new food items to the daily menu as required; ensure that all menus and foods provided are nutritionally balanced.

• Maintain an inventory of all materials, supplies and equipment and ensure they are secured against damage or theft; maintain information on suppliers and their products for easy access and reference.
• Ensure that equipment and supplies used to perform duties (including work performed by students) are stored and maintained in a neat and orderly manner.
• Adhere to specified times for starting, finishing, rest and lunch periods.
• Report any unusual circumstances or incidents to the supervisor immediately.
• Submit reports of damages or any other requirements for repair as they occur.
• Ensure the cafeteria/kitchen is secure at all times and that unauthorized people are not permitted to remain.
• Maintain a working knowledge of district operational/personnel practices related to the position.
• Perform all other such duties as may be assigned by the Feeding Futures Coordinator or designate, with new and unusual matters referred to a supervisor for guidance.
• Maintain confidentiality in all matters related to the school district.

QUALIFICATIONS, KNOWLEDGE, SKILLS AND ABILITIES:

Grade 12 diploma, or equivalent, supplemented by a current Interprovincial Red Seal Certification (Cook). A minimum of 3 years’ experience. Preference will be given to those who have completed the provincial Food Safe program and those with experience in the preparation of bakery/pastry products. A valid Class 5 BC Driver’s License. As well, incumbents also require the following:

• Proven ability to use Microsoft Office programs, internet and internet-based programs, with the ability to learn other software programs;
• Proven ability to determine, judge and select appropriate courses of action in accordance with established policies and procedures;
• Understanding and awareness of cultural diversity;
• Proven ability to multi-task, prioritize, self-motivate, and meet deadlines;
• Proven ability to communicate effectively both orally and in writing, and to provide service and relationship to the public and School District in a professional, respectful, positive and courteous manner;
• Proven ability to establish and maintain positive, effective work relationships in a team environment at all times;
• Proven ability to use tact and discretion and maintain confidentiality in matters pertaining to the School District;
• Working knowledge of WHMIS and WorkSafe BC occupational health and safety regulations and the demonstrated ability to work in a manner that recognizes personal safety and the safety of others;
• Ability to be flexible, adaptable and resilient to change;
• Ability to explain complex or simple instructions or information clearly to others;
• Considerable working knowledge of standard practices, methods, materials and equipment used in an institutional kitchen; food service health standards and nutritional requirements;
• Correct food/supply inventory procedures and kitchen production standards;
• Knowledge and raining in basic first aid procedures;
• Sufficient physical capabilities, stamina and co-ordination to perform the duties of the position to the required standard.