Hiring full time baker or apprentice baker.

3 weeks ago

Saskatoon SK, Canada University of Saskatchewan Full time

This position assists in all areas of the bakeshop supporting residential dining, retail and catering operations. The incumbent will also participate as an active and supportive member of the Culinary Services group to enhance our students’ experience.
This position reports directly to the Sous Chef and Executive Chef. This position works as a part of a team providing support and assistance to the kitchen supervisors. Shifts are subject to change with business demands and will include early mornings, evenings and/or weekends.
Prepares baked goods and pastries under the guidance of supervisors according to standardized recipes, menus, specifications and best practices.
Contributes to the culinary development and creative presentations of food and menu items.
Works in an open kitchen environment with customer interaction.
Demonstrates professionalism and customer service to promote a positive customer experience.
Assists in the production and presentation of corporate catering and high profile special events.
Adheres to departmental standards, policies, procedures and safety requirements conducive to a safe working environment.
Ensures the highest level of Food Safe Handling.
Cleans and maintains work stations and kitchen equipment.
Works collaboratively with other staff to ensure seamless customer service, which includes but is not limited to covering sick and vacation time.
Collaborates with others as required to complete assignments and support team efforts.
Assist in other areas of the kitchen as needed.
Culinary Arts Diploma, Apprenticeship training or Red Seal Cook Certificate would be considered an asset.
A Food Safe Certificate is required
Licenses: A minimum two years of experience working in a commercial kitchen setting or full service food service operation.
Follow production scheduling, recipes and specifications to ensure procedures and standards of food quality are met.
Creativity with food and presentation
Adapt and scale recipes to production levels and application.
Flexible, positive and energetic with the ability to work under pressure.
Maintain engagement with the supervisor and team, supporting and anticipating next tasks and objectives.
Must excel in customer service and enjoy working in a kitchen and University environment.
Department: Culinary Services
Status: Term 12 months with the possibility of extension or becoming permanent
Shift: Shifts are scheduled and subject to change based on business demands and include early mornings, evenings, weekends, and STAT holidays.
Full Time Equivalent (FTE): 1.61 per hour. Ancillary Services
Driver's License and Abstract Check: Not Applicable
Baker - Culinary Services
This position assists in all areas of the bakeshop supporting residential dining, retail and catering operations. The incumbent will also participate as an active and supportive member of the Culinary Services group to enhance our students’ experience.
This position reports directly to the Sous Chef and Executive Chef. This position works as a part of a team providing support and assistance to the kitchen supervisors. Shifts are subject to change with business demands and will include early mornings, evenings and/or weekends.
Prepares baked goods and pastries under the guidance of supervisors according to standardized recipes, menus, specifications and best practices.
Contributes to the culinary development and creative presentations of food and menu items.
Works in an open kitchen environment with customer interaction.
Demonstrates professionalism and customer service to promote a positive customer experience.
Assists in the production and presentation of corporate catering and high profile special events.
Adheres to departmental standards, policies, procedures and safety requirements conducive to a safe working environment.
Ensures the highest level of Food Safe Handling.
Cleans and maintains work stations and kitchen equipment.
Works collaboratively with other staff to ensure seamless customer service, which includes but is not limited to covering sick and vacation time.
Collaborates with others as required to complete assignments and support team efforts.
Assist in other areas of the kitchen as needed.
Culinary Arts Diploma, Apprenticeship training or Red Seal Cook Certificate would be considered an asset.
A Food Safe Certificate is required
Licenses: A minimum two years of experience working in a commercial kitchen setting or full service food service operation.
Follow production scheduling, recipes and specifications to ensure procedures and standards of food quality are met.
Creativity with food and presentation
Adapt and scale recipes to production levels and application.
Flexible, positive and energetic with the ability to work under pressure.
Maintain engagement with the supervisor and team, supporting and anticipating next tasks and objectives.
Must excel in customer service and enjoy working in a kitchen and University environment.
Department: Culinary Services
Status: Term 12 months with the possibility of extension or becoming permanent
Shift: Shifts are scheduled and subject to change based on business demands and include early mornings, evenings, weekends, and STAT holidays.
Full Time Equivalent (FTE): 1.61 per hour. Ancillary Services
Driver's License and Abstract Check: Not Applicable
The University is committed to employment equity, diversity, and inclusion, and are proud to support career opportunities for Indigenous peoples to reflect the community we serve. however, in accordance with Canadian immigration requirements, Canadian citizens and permanent residents will be given priority. We are committed to providing accommodations to those with a disability or medical necessity. We continue to grow our partnerships with Indigenous communities across the province, nationally, and internationally and value the unique perspective that Indigenous employees provide to strengthen these relationships. Indigenous Truth policy and Standing Committee in accordance with the processes developed to enact the policy.

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