The Alma Mater Society (AMS) is the University of British Columbia’s (UBC) student society, and works to improve the academic, social and personal lives of the 56,000 UBC students at its Vancouver campus. The AMS also runs nine food and beverage outlets, a catering and conference operation, and the AMS Student Nest, providing on-campus employment opportunities and generating revenue that goes directly back into supporting the students at UBC.
Position title: Chef de Partie (Asian Cuisine)
Department: Grand Noodle Emporium
Reports to: Sous Chef/Outlet Manager
Employee status: Full time, Permanent
Hours per week: As Required
Compensation: $24.50 per hour, plus tips
This position is included under the MoveUP 378 Bargaining Unit. This position is in-person.
About the AMS
The Alma Mater Society (AMS), established as a formal constitution of UBC's student organization in 1915, is UBC's official student union and is the largest student union in Canada. Operating as an independent organization of UBC, the AMS advocates students' interests and provides opportunities for their growth and advancement. The AMS represents over 56,000 undergraduate and graduate students and its priorities are determined by these members. In addition to offering services to students, the AMS is an advocate of students' issues and ensures the needs of students are presented to the University administration and the provincial and federal governments. The AMS Nest is located on the traditional, ancestral and unceded land of the Musqueam people.
Every student at UBC is part of the AMS and the AMS is the manifestation of a shared student experience. From providing advocacy, to student services that support health and education, to reducing student debt, the AMS fights for student interest to the University and all levels of government so that all students can succeed in life and take ownership over their time at the University of British Columbia. The AMS is student-led, student-focused, and always student-first.
At the AMS, we believe that a diverse workforce enriches our organization, and we value individual life experiences, knowledge and self-expression that different people bring. We actively seek to create an environment where all employees, regardless of their background, race, ethnicity, gender, age, sexual orientation, disability, or any other characteristics, feel valued, respected, and empowered to contribute their best. We warmly welcome and encourage individuals from any underrepresented group to apply for this position. We are dedicated to maintaining fair and inclusive practices in our hiring, promotion, and professional development processes to create the necessary conditions for a rewarding career.
Position Purpose
The Chef de Partie (Asian Cuisine) position is responsible for overseeing the preparation and cooking of Asian dishes in the restaurant kitchen, ensuring high quality standards, proper food presentation, and efficient operations while supervising junior chefs, all under the guidance of a Sous Chef/Outlet manager; key responsibilities include expert knowledge of Asian culinary techniques, maintaining food safety practices, and consistently delivering authentic Asian flavors on the menu.
This is position is well suited for experienced industry professionals who are looking for a step up in responsibility and develop as a leader.
Duties and Responsibilities
- Administering the day-to-day operations and meeting food and labour cost targets
- Reviews prep lists, and completes the preparation
- Delegate responsibilities for prep to 1st cook, 2nd cook, 3rd cooks and kitchen helpers and review progress through the day
- Create prep lists for the following day
- Demonstrate a good understanding of shelf life by checking fridges, labels, dates and rotating product.
- Help maintain cleanliness and organization of the kitchen by sweeping and mopping floors and removing trash
- Wash dishes, glassware and other kitchen equipment as needed
- Ordering and preparing goods as needed to meet the expected business volumes
- Read, understand and follow recipes and/or product directions for preparing and wok-cooking all specified menu items; taste every item prepared and works with a sense of urgency to meet time goals while adhering to recipe standards, and displays an attention to detail and food presentation
- Performs basic math and measurement calculations associated with recipes.
- Must be able to adapt to changes in new menu items and cooking techniques.
- Contribute to menu planning, recipe writing, costing and pricing.
- Manage food cost by utilizing ingredients efficiently and minimizing waste
- Operates kitchen equipment (i.e., chopper, fryers, cleavers, etc.); handles knives of different sizes
- Works closely with the Sous Chef/outlet manager to ensure the quality and presentation of the food, promotes a safe and healthy work environment by following AMS Health & Safety, and WorkSafe BC standards.
- Training of junior staff as required
- Oversee teams in the absence of the manager or senior supervisors
- Other duties as required.
Qualifications and Experience
- Culinary diploma, apprenticeship or equivalent restaurant/cooking experience is required
- Minimum of 5 years cooking professional Asian kitchen experience in a high-volume facility (e.g. restaurant, production or catering kitchen, hotel, banquet hall)
- Previous experience leading a team is preferred
- Previous experience in supervising a station is required
- Previous experience with training of junior staff is required
- Previous experience working on Wok is required
- Experienced and speedy knife skills are required
- Minimum Food Safe level 1 certification or higher is required
- Excellent customer service skills
- Ability to work in a fast paced, multitasking environment with little supervision
- Ability to lift up to 25 kgs, Bend, Turn, kneel etc. required
- Ability to do shift work (daytime, evenings), on call
- Good oral and written English communication skills
- Strong interpersonal skills
- Strong time management skills
- Requires the ability to work in varied kitchen temperatures, up to and including very warm cooking environments
To Apply:
Please submit your resume.
Application deadline: 11:59 pm June 14.
Due to the large volume of resumes we receive at the AMS, we are only able to contact those we are interested in interviewing and cannot reply to email/phone/walk-in inquiries regarding application status.
