Hospitality Support Cook

**Competition Number**
- P16567

**Posting Title**
- Hospitality Support Cook - Regina (Casual 2025-26)

**Classification**
- Band 4

**Location**
- Saskatchewan Polytechnic Regina Campus

**Other Location(s)**

**Building**

**Other Building**
- Main building

**Date Posted**
- 05/20/2025

**Closing Date**
- 06/30/2025

**JIQ #**
- 40122

**Start Date**
- 07/02/2025

**End Date**
- 06/30/2026

**Open Until Filled**
- No

**Ongoing**
- No

**Category of work**
- Casual

**Bargaining Unit**
- Professional Services

**Hours of Work**
- To be Assigned

**Salary Range**
- $23.06 to $27.58 per hour

**Temporary Market Stipend**

**Incumbent**

**Total Assigned days (AC) / Total Hours per biweekly pay**
- Casual employees are used to cover for planned employee absences, sick calls and larger catering events.

**Posting Status**
- Open
- This position is for casual work to cover sick calls, vacation leave and to help with larger catering events. Most work will be scheduled between the hours of 7 am and 3 pm but there may the occasional night or weekend shift.

Saskatchewan Polytechnic considers the diversity of our workforce to be one our leading strengths and greatest assets. Our employee diversity enhances our ability to meet the needs of an increasingly diverse student population. Currently, approximately 20% of our students are Indigenous. A continued emphasis on the development of a representative workforce is one of Sask Polytech’s strategic priorities and, as an organization, we are making significant efforts to attract and retain Indigenous employees.

**Job Duties/Qualifications, Skills and Abilities(QSA)**:

- Job Duties

**Job Duties**
- The main function of the Cook position is to work as a part of a team in support of programming to ensure seamless execution of service through providing various cooking duties, food prep, cleaning, and stocking:
- With guidance, become prepared to offer all types of cold or hot service: short order, a la carte, baking, takeout, curbside pickup, meal prep boxes, quantity batch cooking, cafeteria and banquet service
- Ensure Food Safe conditions are met or exceeded at all times during all touch points
- Track cold holding equipment temperatures; regulate temperature of hot cooking equipment
- Monitor and replenish all foods as required for all services
- Referencing the recipe, ensuring portion size is as stated
- Complete cleaning, sanitizing and washing duties as per cleaning schedules and specifications as per Sask Health
- Record waste, manage leftovers, package and label foods
- Assist in putting away and redistributing stock
- With guidance, regular cleaning maintenance of deep fryers, Rational and holding units
- Ability to multi-task in a fast paced environment; deal with fluctuating priorities
- Communicate equipment issues
- Assist in completion of monthly inventory
- Utilize standardized recipes for service items
- Receiving and Storage of goods, ensuring the appropriate procedure is followed
- Operating all dishwashing equipment, ensuring proper temperatures are maintained
- Close down all equipment daily. Clean and sanitize all work surfaces and dishwashing equipment
- Given specific direction, set up tables for banquet service
- Assist in removal of food and tear down or buffet and service lines
- Monitor holding temperatures of food
- Participate as a team member that accepts personal accountability and holds others accountable
- Communicates with intent at all times - a conscious attention to whether the receiver receives and fully understands the communication
- Assist is decorating for theme days, special occasions and promotional activities
- Removal of recycling or garbage
- Maintain wares storage in an organized manner
- QUALIFICATIONS, SKILLS, ABILITIES AND EXPERIENCE

**Specific Accountabilities**

**Duties**

**Required Qualifications, Skills and Abilities (QSA)**
- High school diploma or equivalent to about 12 years of formal education
- Minimum of 3 years’ experience cooking in a food service setting
- Safe food handlers Level 1 Certification
- WHMIS 2015 Certificate
- Demonstrate a working knowledge of math skills where costing is concerned
- Ability to multi-task in a busy, service orientated operation
- Ability to address minor work place issues that arise in day to day operations and communicate those to supervisor
- Knowledge of basic cooking standards for all types of service - quantity batch cooking, short order, a la carte, fine dining and plate / banquet service, cafeteria service, baking
- Knowledge of safe handling of chemicals used in food service setting
- Bondable
- Computer skills - knowledge of software becoming prevalent in food services - labelling, online ordering, online scheduling, time sheets, etc.
- Knowledgeable about menu products served
- Effective, appropriate and professional communication
- Knowledge of waste management practices
- Excellent communication skills

**Desired QSA