Production Chef (Term)

Winnipeg School Division has an Employment Equity policy which strives for the removal of barriers to the hiring, advancement, full inclusion, and fair representation of women, Indigenous peoples, 2SLGBTQQIA+ community, persons living with a disability and racialized people at all levels within the organization.Winnipeg School Division will provide reasonable accommodations to applicants disabled by barriers during the interview and assessment process, upon request.Position: EDUCATIONAL ASSISTANT C – MGEU (PRODUCTION CHEF)Location: TEC VOC HIGH SCHOOLHours/Day: 7.0Start Date: ASAPTerm of Employment: Term to February 26, 2027Salary: $25.88 - $30.78 per hourThe Culinary Arts Program at Tec Voc High School is seeking a Production Chef. Under the direction of the Food Services Department Head and Principal, the Production Chef will support the culinary arts teachers in achieving curricular outcomes for their students by ensuring teaching staff have the physical resources required to deliver relevant course content. The incumbent is also responsible for daily lunch service in the cafeteria, including ordering, food prep, managing volunteers, and cleanliness.Responsibilities may include, but are not limited to:Assisting with the practical training of students in the preparation of foodCollaborating with culinary arts teachers with regards to menu planningCreating marketing strategies for day-to-day cafeteria salesPurchasing of both food and non-food itemsPreparing food for catering and banquet functions as requiredSupervision of daily and weekly kitchen cleaning schedulesMaintaining a dally log of food safety checks (cooler temperatures, sanitizer concentrations, etc.)Ensuring equipment maintenance and repairs are completed in a timely fashion.Handling cash, preparing invoices and supporting clerks with account managementQualifications:Red Seal Cook preferred but an equivalent combination of relevant education, training and experience may be acceptablePossess a valid Food Handler's certificationPossess a minimum of 3 years' experience in the food service industryExperience working with youth and training students in the kitchen is an assetExperience cooking in a cafeteria setting (batch and short order cooking)Familiar with POS systems and cash management and the ability to compile and report data on spreadsheetsExcellent oral and written communication skills in English are required