University of Waterloo

Returning Candidate?

Apprentice Cook

Apprentice Cook

Requisition ID 
2017-1814
Job Category  
Food Services
Department 
6209 - Food Services-Bon Appetit (DC)
Job Status 
Regular Full-Time
Hiring Range 
$16.66/hr

More information about this job

Overview

Reporting to the Unit Chef in their assigned areas, the Apprentice Cook is responsible for the preparation of high quality food items for consumption at various Food Service outlets on the University campus and other duties as assigned from time to time. The Apprentice Cook is accountable to their training under the training guidelines recognized under the Ontario Ministry of Training, Colleges and Universities and in relationship with the Apprenticeship Guidelines in the Letter of Understanding #6 between CUPE local 793 and the University of Waterloo.

Responsibilities

Responsibilities are but not limited to:

  • Assist in preparation of menus and recipes for the service of breakfast, lunch and dinner. This may also include production of prepared foods for distribution across campus
  • Ensure the sanitation of equipment and utensils to maintain a high degree of food quality and safety
  • Informing the Unit Chef or cooks of lack of stock for menu items, preparation of food items for special banquets, catering functions or production for campus
  • Complete all the required training needed (in school and on the job) to fulfill the requirements to successfully write the exam for Red Seal certification
  • Duties and reporting relationships may vary depending of the assigned Food Service area and menu offered
  • The Apprentice Cook consults with the Unit Chef or cook concerning use of food items carried over to the next day, equipment maintenance, changes to menus when stock is not available and requirements for the next day's production. 

Qualifications

  • Completed Grade 12 or equivalent
  • Must have a minimum of two years experience in a large volume food services environment with basic knowledge of food preparation and food services
  • Must be able to adhere to the safe and sanitary use of food production equipment, food handling and proper storage of food and must be able to meet production schedules with the assistance from other cooks or the Unit Chef
  • Ability to read, write and interpret instructions is essential to produce high quality food products from a rotating menu schedule
  • Successful candidates must enter into a formal apprenticeship agreement for registration with the Ontario Ministry of Training, Colleges and Universities, and the University of Waterloo