University of Waterloo

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Cook

Cook

Requisition ID 
2018-2908
Job Category  
Food Services (CUPE)
Department 
6200 - Food Services
Job Status 
Seasonal Full-Time
Hiring Range 
$23.80/hr

More information about this job

Overview

Reporting to the Supervisor in their assigned areas, the 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 Cook consults with the Supervisor concerning the use of food items carried over to the next day, equipment maintenance, appropriate staffing levels, changes to menus when stock is not available and requirements for the next day’s production. Also reporting to the Supervisor are Kitchen Porters, Food Service Assistants and General Cafeteria Helpers.

 

Multiple positions are available. This position works 35 hours per week for 33 weeks of the year from September to April.

Responsibilities

Examples include but are not limited to:

  • Preparation of breakfast, lunch and dinner items and estimating the volume required to minimize wastage
  • Maintaining an efficient production of menu items by directing the work of Kitchen Porters, Food Services Assistants, and General Cafeteria Helpers when required
  • Sanitation of equipment and utensils to maintain a high degree of food quality
  • Informing the supervisor of lack of stock for menu items, preparation of food items for special banquets and catering functions
  • Duties and reporting relationships  may vary depending of the assigned Food Service area and menu offered

Qualifications

  • Red Seal Certification is required
  • Minimum of two years’ experience in a large volume kitchen environment with sound knowledge of the preparation of specified food items such as soups, gravies, sauces, entrees, vegetables, desserts and meat items such as beef, pork, seafood, lamb and poultry
  • Must be knowledgeable in the safe, sanitary use of food production equipment, food handling and storage and must be able to meet production schedules with a minimum of supervision. 
  • The demonstrated ability to direct the work of others is also required
  • Excellent communication skills including the ability to read, write and interpret instructions is essential to produce high quality food products from a rotating menu schedule 
  • Nights, weekends, and shift rotations are required
  • This position is subject to seasonal layoffs