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Production Chef

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Waterloo, Canada Wilfrid Laurier University Full time

Department: Student and Ancillary Services

Job Type: Continuing

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

Campus: Waterloo

Employee Group: UFCW

Requisition ID: 8517

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 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 as 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.

Position Summary

Our Food Services team's 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
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
  • Knowledge of institutional kitchen equipment
  • Exceptional communication skills
  • High attention to detail
  • Team orientated
  • Continuously striving for improvement
  • Ability to lift 10 – 50 pounds
Compensation

Hourly Rate: $20.77 - $22.27 (inclusive of a $2.00 per hour market adjustment to be reviewed annually)

Market Adjustment:This hourly range includes a market adjustment to align with current industry standards.

Employees can choose to participate in the Extended Health and Benefit Plan and contribute to a group RRSP. Alternatively, employees may opt out of one or both plans and receive an additional 4% in lieu of benefits and 4% in lieu of RRSP, resulting in a higher hourly rate. This is reflected in the salary range noted above.

Hours of Work

We are currently hiring six (6) Production Cooks for our growing team. 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.

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.

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.

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.

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