Production Chef
4 weeks ago
Job Summary
We are seeking a skilled Production Chef to join our Food Services team at Wilfrid Laurier University. As a key member of our culinary team, you will assist the Culinary Lead Hand with day-to-day food production, ensuring the highest quality foods are prepared and presented to our customers.
Key Responsibilities
- Assist with food preparation and presentation, adhering to quality standards and food safety practices.
- Prepare and execute upscale caterings as required, ensuring exceptional presentation and quality.
- Maintain a clean and organized kitchen environment, adhering to safe and sanitary preparation and service techniques.
- Ensure all food production is completed in accordance with production sheets and quality control procedures.
- Communicate effectively with customers, clients, and colleagues in a professional manner.
- Perform daily cleaning duties and assist with general kitchen operations as needed.
- Adhere to all food services policies and procedures, including food safety and sanitation practices.
Requirements
- Red Seal Chef Papers or equivalent; applicants willing to obtain Red Seal within a year of employment will be considered.
- Minimum 3 years of related experience in an institutional kitchen.
- Food production experience and knowledge of institutional kitchen equipment.
- Excellent customer service and communication skills.
- High attention to detail and ability to work in a fast-paced environment.
- Ability to lift 10-50 pounds.
Compensation and Benefits
We offer a competitive hourly rate of $20.77-$22.27, inclusive of a $2.00 per hour market adjustment. Employees may also participate in the Extended Health and Benefit Plan and contribute to a group RRSP.
Hours of Work
This is a full-time position with a maximum of 40 paid hours per week and 8 paid hours per day. The Food Services operation is a 7-day-a-week operation, and you may be required to work outside your regular hours. This position is subject to lay-off during certain periods of the year.
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