Production Chef

Department: Student and Ancillary Services 

Job Type: Continuing

Full-time/Part-time: Full Time (>=1249 hrs/year) 

Campus: Waterloo 

Employee Group: UFCW 

Vacancies: 2

Requisition ID: 6706 

Wilfrid Laurier University is a leading multi-campus university that excels at educating with purpose. Through its exceptional employees, students, researchers, leaders, and educators, Laurier has built a reputation as a world-class institution known for its rich student experience, academic excellence, and global impact. With a commitment to Indigenization and commitment to equity, diversity, inclusion, Laurier’s thriving community has a place for everyone.

Laurier has more than 19,000 students and 2,100 faculty and staff across campuses in Waterloo and Brantford, as well locations in Kitchener and Milton. The university is committed to providing an inclusive workplace, a flexible work policy and employing a workforce that is reflective of local and national demographics. Our locations are situated on the traditional territories of the Neutral, Anishnawbe, and Haudenosaunee peoples. We recognize the unique heritages of Indigenous peoples and support their intentions to preserve and express their distinctive Indigenous cultures, histories, and knowledge through academic programming and co-curricular activities. Laurier’s Centre for Indigegogy is one example of how Laurier honours Indigenous knowledge.

Compensation

$20.02 - $22.56 per hour 

Our total rewards package includes health and dental benefits, pension plan, a tuition waiver benefit which includes free tuition for yourself or dependents, paid sick time, an extra paid holiday per year, reimbursement for a pair of non-slip shoes annually, 40+ hours per week, and more!

Hours of Work

We are currently hiring 2 Production Cooks and 2 Lead Hand Production Cooks for our growing team.

 The Food Services operation is a seven day a week operation and you may be occasionally required to work outside your regularly scheduled work hours. This position is subject to lay-off in December, reading weeks and mid-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) paid hours per day. This position is represented by the United Food & Commercial Workers Canada (UFCW) bargaining unit.

Qualifications

• Red Seal Chef Papers or equivalent. Applicants who are willing to get their Red Seal within a year of employment will also be considered.
• 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

Position Summary

Our Food Services teams’ 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.

Accountabilities

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

Wilfrid Laurier University endeavors to fill positions with qualified candidates who have a combination of education, experience, skills and abilities to successfully perform the duties of the position while demonstrating Laurier's Employee Success Factors.

Equity, diversity and creating a culture of inclusion are part of Laurier’s core values and central to the Laurier Strategy. Laurier is committed to increasing the diversity of faculty and staff and welcomes applications from candidates who identify as Indigenous, racialized, having disabilities, and from persons of any minority sexual and gender identities. Indigenous candidates who would like to learn more about equity and inclusive programing at Laurier are welcomed to contact the Office of Indigenous Initiatives. Candidates from other equity deserving groups who would like to learn more about equity and inclusive programing at Laurier are welcomed to contact Equity & Accessibility. We have strived to make our application process accessible, however if you require any assistance applying for a position or would like this job posting in an alternative format, please contact Human Resources. Contact information can be found at careers.wlu.ca/content/How-to-apply/

Should you be interested in learning more about this opportunity, please visit 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.