Title: Chef
Department: Campus Experience
Reports To: Director, Campus Experience
Classification: Full Time, Permanent
Pay Band: $65,000 - $73,000
Location: Fennell Campus
Role Overview
The Chef is responsible for leading back-of-house operations across MSA hospitality outlets and food programs, ensuring high-quality, inclusive, and affordable culinary experiences that meet the diverse needs of Mohawk students. This role thoughtfully considers cultural diversity, financial accessibility, and dietary needs to ensure students have a wide range of inclusive, and affordable menu options. The Chef also provides strong leadership to Student Staff while overseeing menu development, food production, inventory systems, vendor relationships, and cost controls, ensuring full compliance with safety and public health standards.
Accountabilities
Leadership
- Lead and develop a diverse team of Student Staff through effective recruitment, performance management, and ongoing development, demonstrated by setting clear expectations, providing regular coaching, supporting skill development, and ensuring equitable leadership practices.
- Foster a collaborative, inclusive, high-performing work environment by promoting open communication and modeling professionalism and teamwork.
- Support departmental strategic planning to help ensure MSA achieves its overall strategic outcomes.
Operations
- Oversee back-of-house operations across hospitality outlets and student food programs, ensuring efficient production, consistent quality, and alignment with student needs, food security goals, and departmental priorities.
- Drive annual menu development in collaboration with front-of-house team utilizing student feedback, data analytics and budgetary direction to deliver inclusive and engaging culinary offerings.
- Develop inventory systems (ordering, storage, product management) aligned with budget, quality standards, and operational needs.
Risk Management
- Ensure full kitchen compliance with Public Health regulations and College standards by maintaining certifications, overseeing equipment maintenance, and conducting regular audits of food handling and safety practices.
- Oversee maintenance, safe operation, and reporting for all kitchen equipment.
- Maintain up to date certifications for kitchen compliance, and regular auditing of food handling practices
Administration
- Develop and manage annual back-of-house staffing plan, budgets and operating expenses
- Manage vendor relationships and negotiate contracts to secure quality ingredients, competitive pricing, and compliance with organizational requirements.
- Monitor and control food and labor costs in alignment with revenue, operational needs, and departmental plans, including development of annual food cost projections.
Qualifications Needed
- Minimum 3-5 years culinary management experience overseeing a multi-unit operation with experience in both quick-service and full-service (non-profit and/or institutional experience is an asset)
- Basic & Advanced Food Safety Training
- A comprehensive understanding of Hamilton Public Health guidelines and regulations
- Experience with menu development and food costing
- Experience leading diverse teams with varying levels of experience, kitchen practices and health & safety knowledge.
Knowledge, Skills & Attitudes
- Strong ability to regularly adapt with new menus and processes to accommodate a customer base and team that is changing on an annual basis
- Knowledge of diverse cultural cuisines and/or a desire to regularly learn and explore new ingredients, recipes and cooking techniques
- Strong organizational skills and an ability to manage various workspaces efficiently (multi-storage, multi-kitchen)
- An understanding of the post-secondary student experience, with experience mentoring students an asset.
Physical Demands/Work Environment
- Onsite at Fennell Campus
- Ability to stand for long periods of time
- Frequent bending, lifting, reaching, and carrying; able to lift up to 50 lbs.
- Ability to move quickly and safely in a physically demanding space (heat, cold, open flames & humidity)
- Early mornings, evenings and weekend coverage as required
- Inter-campus travel may be required