Apprentice Cook

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**Job Requisition ID**:
2025-00836

**Time Type**:
Full time

**Employee Group**:
Union

**Job Category**:
Food Services

**Employment Type**:
Permanent

**Department**:
Food Services - Employee Relations

**Hiring Range**:
$23.34

**Posting Information**:
**The internal posting deadline for this position is Thursday November 20th at 11:59PM.**

**This position is contingent on funding.**

**There are 4 positions available.**

**Primary Purpose**

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 Apprentice Cook or Baker is accountable to their training under the training guidelines recognized under the Ontario Ministry of Training, Colleges and Universities and in relationship with the Apprenticeship Guidelines in the Letter of Understanding #6 between CUPE local 793 and the University of Waterloo.

**Key Accountabilities**

The duties and responsibilities will vary widely depending on location, shift, task assignment, menu and other factors. Examples include but are not limited to:

- Assist in preparation of menus and recipes for the service of breakfast, lunch and dinner. This may also include production of prepared foods for distribution across campus.
- Ensure the sanitation of equipment and utensils to maintain a high degree of food quality and safety.
- Informing the Unit Chef or cooks of lack of stock for menu items, preparation of food items for special banquets, catering functions or production for campus.
- Complete all the required training needed (in school and on the job) to fulfill the requirements to successfully write the exam for Red Seal certification.
- Duties and reporting relationships may vary depending of the assigned Food Service area and menu offered.
- Complete Food Safety certification training.

**Required Qualifications**

**Experience**
- Minimum of two years’ experience in a large volume kitchen environment

**Knowledge/Skills/Abilities**
- 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.
- Ability to work in a fast paced, customer oriented environment.
- Ability to read, write and interpret instructions to produce high quality food products from a rotating menu schedule.

**Equity Statement**

The University of Waterloo acknowledges that much of our work takes place on the traditional territory of the Neutral, Anishinaabeg, and Haudenosaunee peoples. Our main campus is situated on the Haldimand Tract, the land granted to the Six Nations that includes six miles on each side of the Grand River. Our active work toward reconciliation takes place across our campuses through research, learning, teaching, and community building, and is coordinated within the Office of Indigenous Relations.