Cook - Sessional

Date Posted:
01/13/2026

Req ID:
46611

Faculty/Division:
VP & Provost

Department:
Hart House

Campus:
St. George (Downtown Toronto)

About Us – Hart House
Hart House is a centre for experiential education outside the classroom at the University of Toronto. Since it opened in 1919, Hart House functions as a place where students, faculty, staff, alumni and members of the broader community connect with each other and the world. Through an array of co-curricular programming in the arts, dialogue and wellness, Hart House works with local and international partners to foster community and to create innovative learning opportunities for students. Hart House operates from a historic facility on the St. George campus, as well as a 150-acre farm in Caledon, Ontario, offering a wide range of services through a social enterprise model that generates revenue to support its student-focused programming on all three University of Toronto campuses.

General Description Of Class
Under general supervision, cooks food in accordance with established recipes in a cafeteria operation, leads a group of Cafeteria Workers.

Typical Duties
The following illustrative tasks indicate the level of skill required and the extent of the responsibility involved in this position. They in no way limit the incumbent to the tasks indicated.

Flexibility of the employee to perform a wide variety of functions is necessary in successfully fulfilling the requirements of this position. The degree to which each employee performs each of the following tasks listed below will vary according to where and when the employee is scheduled to work.

• cooks food in accordance with established recipes and menus;
• prepares vegetables, meats and pastries for cooking;
• sets out food in appropriate containers to be served, and garnishes;
• ensures cooking and preparation areas and utensils used are cleaned after use;
• may assist in preparation of menus;
• instructs Cafeteria Workers in preparation of food;
• assists in maintaining inventory and ordering supplies; and
• other related duties as required.

Minimum Requirements For Selection
Education:
Completion of Grade 12 or equivalent, some post secondary culinary courses are desirable.

Experience:
Three years of related working experience, further education may be substituted for experience.

Other:
Physical ability to perform required duties, ability to communicate effectively in English (oral and written), tact in dealing with people and ability to lead. Successful completion of food safety training.

Notes
This is a
sessional
position from
March through December
. The total hours of work is
40 hours per week
, which includes evening and weekend hours.

Closing Date:
01/21/2026, 11:59PM ET

Employee Group:
Hourly

Personnel Subarea:
CUPE F/T L3261

Appointment Type
: Budget - Sessional, March through December

Schedule:
Full-Time, March through December, 40 hours per week, including evenings and weekends.

Pay Scale Group & Hiring Zone:
Job Rate: $26.48/hr

Job Category:
Hospitality

• buttontext00b a4abe a{ border: 1px solid transparent; } .buttontext00b a4abe a:focus{ border: 1px dashed #25355a important; outline: none important; }

Diversity Statement
The University of Toronto embraces Diversity and is building a culture of belonging that increases our capacity to effectively address and serve the interests of our global community. We strongly encourage applications from Indigenous Peoples, Black and racialized persons, women, persons with disabilities, and people of diverse sexual and gender identities. We value applicants who have demonstrated a commitment to equity, diversity and inclusion and recognize that diverse perspectives, experiences, and expertise are essential to strengthening our academic mission.

As part of your application, you will be asked to complete a brief Diversity Survey. This survey is voluntary. Any information directly related to you is confidential and cannot be accessed by search committees or human resources staff. Results will be aggregated for institutional planning purposes. For more information, please see

Accessibility Statement
The University strives to be an equitable and inclusive community, and proactively seeks to increase diversity among its community members. Our values regarding equity and diversity are linked with our unwavering commitment to excellence in the pursuit of our academic mission.

The University is committed to the principles of the Accessibility for Ontarians with Disabilities Act (AODA). As such, we strive to make our recruitment, assessment and selection processes as accessible as possible and provide accommodations as required for applicants with disabilities.

If you require any accommodations at any point during the application and hiring process, please contact

Job Segment:
Food Safety, Chef, Culinary, Quality, Hospitality