Culinary Lead Hand

**Date**:Jan 13, 2025 **Location**: Waterloo, CA **Company**:Wilfrid Laurier University **Department**: Student and Ancillary Services **Job Type**: Continuing **Full-time/Part-time**: Full Time (>=1249 hrs/year) **Campus**: Waterloo **Employee Group**: UFCW **Application Deadline**:February 16, 2025 **Requisition ID**:8847 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 commitment to equity, diversity, inclusion, Laurier’s thriving community has a place for everyone. Laurier has more than 21,000 students and 2,100 faculty and staff across campuses in Waterloo and Brantford, as well 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. Laurier's Waterloo, Kitchener, and Brantford campuses are located on the shared traditional territory of the Neutral, Anishnaabe, and Haudenosaunee peoples. This land is part of the Dish with One Spoon Treaty between the Haudenosaunee and Anishnaabe peoples and symbolizes the agreement to share, protect our resources, and not to engage in conflict. Laurier's Milton campus is located on the traditional territory of the Mississaugas of the Credit, and part of the Nanfan Treaty of 1701 between the British Crown and the Haudenosaunee Confederacy. **Position Summary**: Our Food Services teams’ 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 Production**: - Food preparation, presentation technique and adherence to quality standards - Preparation, presentation and execution of upscale caterings, as necessary - Perform quality checks on all refrigerated products to ensure food safety and food waste prevention - Maintain budgeted food cost percentage - Complete food purchasing requisitions and inventory as required - Communicate with customers, clients and employees in a professional manner - Coordinate all food production, ensuring proper portion control, waste management, recipe compliance and food program standards are being followed, reporting any concerns to the Executive Chef - Ensure maintenance and proper cleaning of kitchen equipment, reporting any issues to the Executive Chef - In consultation with the Executive Chef: - Coordinate daily food production sheets and assignment of tasks - Menu development **Team Lead**: - Ensure assigned cleaning duties performed by all stations - Track any performance concerns/issues with production team - Assist on stations as required - In consultation with Manager of Residence Dining: - Coordinate the activities of cooks and other FFCo employees as required - Ensure FFCo procedures and standards are followed by all employees - Train, coach and assist employees in station efficiency/cooking techniques and new skills and procedures - Ensure the FFCo Merchandising standards and station set ups are completed for each meal period **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) - Food Fundamentals (QA Assessments, Waste Audits) - 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 **Qualifications**: - Red Seal Cook certification required - Minimum 2 years supervisory or team lead experience - Exceptional communication skills (both written and verbal) - Excellent time management skills and a high attention to detail - Excellent customer service skills - Team orientated - Continuously striving for improvement - Knowledge of WHMIS and HACCP - Food Handling Certificate - Ability to lift 10 - 60 pounds **Hours of Work**: We are currently hiring for two shifts which will include some nights and weekends. 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. **Compensation**: **Rate of Pay**:$21.42 - $23.14 per hour Employees can choose to participate in