Position title
Production Cook
Description

At Laurier, we are a community. It’s what brings our students here and what keeps our people here. As an educational institution, we inspire lives of leadership and purpose in our student community. As an employer, we seek, foster and value the same qualities of leadership and purpose in our community. Within Food Services, our commitment is to provide the highest quality foods, prepared right in front of your eyes by friendly, energetic people in an open and relaxing atmosphere.
This position involves assisting the Culinary Lead Hand with day to day food production. It is essential for the incumbent to be knowledgeable in food preparation and the use of institutional kitchen equipment. Employees must adhere to food standards and health and safety practices. This position requires the incumbent to stand continuously, moving around the kitchen or service area and possibly in and out of freezers and/or refrigerators.The work environment can be warm, noisy and occasionally crowded.

Responsibilities

Food Preparation and Cooking

  • Hands on food preparation and presentation, adhering to quality standards
  • Preparation, presentation and execution of upscale caterings, as required
  • Keep station clean, neat and organized, practicing safe and sanitary preparation and service techniques
  • Ensure all food production is completed in accordance with production sheets

General

  • Communicate with customers, clients and employees in a professional manner
  • Perform and complete daily cleaning duties, as outlined on cleaning sheets
  • Assist Food Services Associates at Fresh Food Company stations, as needed
  • Assist Culinary Lead Hand or Culinary Manager with daily operations, as needed

Policies and Procedures

Follow and adhere to all food services policies and procedures, including, but not limited to:

  • FIFO and Day Dot practices
  • Food temperature checks

Quality checking (i.e. expiration dates)

Adhere to all government/University policies and legislation, including but not limited to:

  • Food Safety and Sanitation
  • Occupational Health and Safety
  • Workers Compensation
  • Employment Standards
  • Human Rights & Labour Law and Harassment
Qualifications
  • Red Seal Chef Papers or equivalent
  • Minimum of 3 years of related experience in an institutional kitchen
  • Food production experience
  • Knowledge of institutional kitchen equipment
  • Excellent customer service skills
  • Exceptional communication skills
  • High attention to detail
  • Team orientated
  • Continuously striving for improvement
  • Ability to lift 10 – 50 pounds
Contacts

Should you be interested in learning more about this opportunity, please visit https://www.wlu.ca/careers  for additional information and the online application system. All applications must be submitted online. Please note, a resume and cover letter will be required in electronic form.

Employment Type
Full-time
Job Location
Working Hours
The Food Services operation is a seven day a week operation and you may be occasionally required to workoutside your regularly scheduled work hours. This position is subject to lay-off in December, reading weeks andmid-April to September every year. This is a full-time position, with a maximum of forty (40) paid hours per week and a maximum of eight (8) paidhours per day. This position is represented by the United Food & Commercial Workers Canada (UFCW)bargaining unit.
Base Salary
$19.66
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Position: Production Cook

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