Kitchen Supervisor

Employment Group

CUPE

Position Number

00810

Division

VP Administration and Finance

Department

Cafeteria

Campus

Nanaimo campus *Successful candidates must be able to attend in person on campus as required.

Location

Nanaimo, British Columbia

Country

Canada

Appointment Type

temporary full-time

Workload

35 hours per week. NOTE: This position may move to 40 hours per week in the future

Pay Level

CUPE 11: $35.76 per hour

Start:

As soon as possible.

Appointment End Date

10-May-2028

Leave Replacement

Appointment may be extended or end early, depending on return of incumbent.

Applicant Documents

CV/Resume, Name and contact information of recent supervisors willing to provide a reference

Posted Date

14-May-2026

Closing Date

20-May-2026

Job Reference

2949

Duties:

Reporting directly to the Manager, Food Services, the Kitchen Supervisor ensures that all food served through campus cafeterias and catering services meets or exceeds high standards of quality, consistency and safety. This includes supervising kitchen operations, training staff and contributing to menu development and cost control strategies to support both excellence and profitability.

Culinary Operations & Quality Assurance
Oversee the preparation and presentation of all food served through cafeterias and catering, ensuring it consistently meets established standards to taste, quality and appearance. Actively participate in hands-on cooking to meet production demands, and ensure all food is prepared according to standardized recipes and portion guidelines to control costs and maintain consistency.

Menu Development & Cost Management
Collaborate with the Food Services Manager to design and update menus that reflect current food trends, customer preferences and operational efficiencies. This includes creating and costing recipes to align with food cost targets, improving food delivery process and developing innovative offerings that drive sales and reduce waste.

Team Leadership & Staff Development
Provide direct supervision, training, mentorship to kitchen staff and promote a positive team-oriented work environment. Assign daily responsibilities, ensure accountability for task completion and offer feedback to the Food Services Manager on individual and team performance. Support ongoing skill development to maintain high kitchen standards.

Food Safety, Cleanliness & Compliance
Ensure that all kitchen operations comply with health and safety regulations, including food handling and sanitation standards set by Vancouver Island Health Authority. Maintain accurate food safety records, promote a culture of cleanliness and ensure all staff are trained and adhere to safe work practices.

Inventory & Equipment Oversight
Manage inventory effectively by receiving, rotating, counting stock and adjusting ordering practices based on business volumes to minimize food waste. Monitor Kitchen equipment for safe and optimal operation, coordinate necessary maintenance or repairs and train staff on proper use and cleaning procedures to extend equipment life and prevent injury.

Required Qualifications:

Canadian Real Seal in Cooking or equivalent, from an appropriately accredited institution. A minimum of three years' experience in a food service role plus a minimum of five years' experience in a lead supervisory role in an institutional or large restaurant setting. An equivalent combination of industry related education and experience may be considered.

• Food Safe and WHMIS certificate.

• Proficient in MS office and menu costing.

• Experience with wide variety of cooking equipment.

• Proven ability to meet deadlines and production quotas.

• Proven understanding of key business standards related to food production, costing, service, and cleanliness.

• Proven ability to work well under pressure.

• Willingness to be flexible with roles to include interaction with food and beverage customers and other guests of the Food Services facilities where required.

• Excellent customer service, interpersonal, and organizational skills.

• Maintain good rapport with suppliers and salespeople from various partners.

• Excellent communication skills in person, by phone, or online.

• Must be punctual, dependable and flexible to work evenings, weekends, and holidays.

• Ability to work under pressure and take initiative in a fast-paced environment.

• Positive attitude and a willingness to learn.

• Proven effective experience in supervision and direction of many cooks and prep cooks, preferably in a unionized workplace.

VIU is pleased to offer eligible employees a comprehensive benefit plan; ample paid holiday time; professional development opportunities and a desirable pension plan. As part of the VIU campus community, our employees work with supportive colleagues within an encouraging environment and are provided with the tools and training that promote learning and development. The perks of VIU employment are multiple, and include well-being initiatives and services, strategic discounts, and flexible work opportunities.

Note:

• Short-listed candidates must provide original transcripts, or applicable original certifications at time of interview.
• All qualified candidates are encouraged to apply; however, Canadians and permanent residents will be given priority.
• Vancouver Island University (VIU) is collectively committed to building and sustaining a diverse and inclusive working and learning environment for faculty, staff, and students. In our journey towards greater diversity, we invite applications from members of equity-seeking communities including women, racialized and Indigenous persons, persons with disabilities, persons of all gender identities and sexual orientations who bring value to the VIU community through their lived experiences. We encourage members of all equity-seeking groups to self-identify within their application cover letter. When a candidate voluntarily discloses this information in their cover letter, the information will be used only for the fulfillment of the career opportunity. Disclosure and/or self-identification with an equity-seeking group will not lead to advantageous treatment of a candidate who is not qualified.