Designated Learning Institution Number: O19284163112
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.
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
- 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
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.
