Production Chef

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Department: Student and Ancillary Services

Job Type: Continuing

Full-time/Part-time: Full Time (>=1249 hrs/year)

Campus: Waterloo

Reports to: Culinary Manager

Employee Group: UFCW

Requisition : 10580

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.

This job posting is for a current vacancy.

At Laurier, we are a community. It’s what brings our students here and what keeps our people here. As an educational institution, we inspire lives of leadership and purpose in our student community. As an employer, we seek, foster and value the same qualities of leadership and purpose in our community. Within Food Services, our 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. This position requires the incumbent to stand continuously, moving around the kitchen or service area and possibly in and out of freezers and/or refrigerators.

The work environment can be warm, noisy and occasionally crowded.

Food Preparation and Cooking

• Hands on food preparation and presentation, adhering to quality standards
• Preparation, presentation and execution of upscale caterings, as required
• Keep station clean, neat and organized, practicing safe and sanitary preparation and service techniques
• Ensure all food production is completed in accordance with production sheets

General

• Communicate with customers, clients and employees in a professional manner
• Perform and complete daily cleaning duties, as outlined on cleaning sheets
• Assist Food Services Associates at Fresh Food Company stations, as needed
• Assist Culinary Lead Hand or Culinary Manager with daily operations, as needed

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)
• 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
  • Human Rights & Labour Law and Harassment

• Red Seal Chef Papers, or diploma from an accredited post-secondary school in Culinary Arts
• Minimum of 3 years of related experience in an institutional kitchen
• Knowledge of institutional kitchen equipment
• Exceptional communication skills
• High attention to detail
• Team orientated
• Continuously striving for improvement
• Ability to lift 10 – 50 pounds

The Food Services operation is a seven day a week…