Job Description

Cook II

Primary Purpose:

The Cook II plays a lead role within the kitchen team supporting the kitchen leadership team in supporting and guiding junior cooks and overseeing production. Ensures efficiencies and accountability in the day-to-day kitchen production and assists in the implementation of menu items, best kitchen practices, and contributes to the on-going learning and skills development of the kitchen team.

Nature of Work:

This position reports directly to the Executive Sous Chef and the Executive Chef. This position plays a lead role in the kitchen working as a part of a team in a fast paced, high volume food production and kitchen environment providing support and assistance to the Sous Chefs and other team members. Schedule can change from week to week, is subject to change with business demands, and will include early mornings, evenings and/or weekends.

Typical Duties or Accountabilities:

• Prepare food according to standardized recipes, menus and specifications.
• Contributes to the culinary development and creative presentations of food and menu items.
• Provides direction to junior cooks ensuring workflow, timeline and standards are met.
• On a daily basis, ensures a full scope of their kitchen department to proactively identify and solve challenges and make corrective actions.
• Production of hot and cold foods including high volume production, short order and interactive presentation cooking.
• Works in an open kitchen environment with customer interaction.
• Ensures knowledge of the menu items and allergens.
• Demonstrate professionalism and customer service ensuring a positive customer experience.
• Assist in the production and presentation of corporate catering and high profile special events.
• Adhere to departmental standards, policies, procedures and safety requirements conducive to a safe working environment.
• Ensure the highest level of Food Safe Handling in approaching work tasks.
• Sanitation and maintenance of work stations and kitchen equipment.
• Follow department procedures and standards.
• Works collaboratively with other staff to ensure seamless customer service, which includes but is not limited to covering sick and vacation time.
• Treats all confidential information and materials in a confidential manner.
• Collaborates with others as required to complete assignments and support team efforts.
• Assist in other areas of the kitchen as needed.

Qualifications

Education:

Red Seal Journeyman\'s Cook Certificate required. An equivalent culinary certification may be considered.

A Food Safe Certificate is required.

WHIMIS Certificate is required.

Licenses: N/A

Experience:

Minimum 5 years of related culinary experience within a full service or multi-unit operation and minimum 2 years supervising and leading a team combined with a proven track record of maintaining high standards of productivity, efficiency and growth in the culinary arts and hospitality industry.

Catering and event experience is required.

Experience directing and supervising kitchen staff is essential.

A combination of work experience and education may be considered.

Skills:

• Ability to communicate effectively, delegate tasks and organize junior cooks and work area.
• Ability to focus on cooking tasks in a high paced environment with changing priorities.
• Follow production scheduling, recipes, and specifications to ensure procedures and standards of food quality are met.
• Ability to be creative with food and menu items and excel in food presentation.
• Ability to adapt and scale recipes to production levels and application.
• Ability to multitask.
• Ability to problem solve.
• Exceptional work ethic. Flexible, positive, and energetic with the ability to work under pressure.
• Maintain engagement with the Sous Chefs and team, supporting and anticipating next tasks and objectives.
• Ability accept and respond positively to constructive feedback.
• Ability to adapt and work calmly in a sometimes fast paced environment with regularly changing priorities and tasks.
• Ability to do medium to moderate lifting.
• Ability to work independently and collaboratively as a team member.
• Must excel in customer service and enjoy working in a kitchen and University environment.

Department: Culinary Services
Status: Term 12 months with the possibility of extension or becoming permanent
Employment Group: CUPE 1975
Shift: Shifts include early mornings, evenings, weekends and/or stat holidays and are subject to change based on business.
Full Time Equivalent (FTE): 1.0
Salary: The salary range, based on 1.0 FTE, is $20.38 - 23.75 per hour. The starting salary will be commensurate with education and experience.
Salary Family (if applicable): Ancillary Services
Salary Phase/Band: Phase 2
Posted Date: 7/19/2023
Closing Date: 10/24/2023 at 6:00 pm CST
Number of Openings: 5
Work Location: On Campus

The successful applicant will be required to provide the following current verification(s) where \'Yes\' is indicated below. Further information is available at:

Criminal Record Check: Not Applicable
Driver\'s License and Abstract Check: Not Applicable
Education/Credential Verification: Not Applicable
Vulnerable Sector Check: Not Applicable The University is committed to employment equity, diversity, and inclusion, and are proud to support career opportunities for Indigenous peoples to reflect the community we serve. We are dedicated to recruiting individuals who will enrich our work and learning environments. All qualified candidates are encouraged to apply; however, in accordance with Canadian immigration requirements, Canadian citizens and permanent residents will be given priority. We are committed to providing accommodations to those with a disability or medical necessity. If you require an accommodation to participate in the recruitment process, please notify us and we will work together on the accommodation request. We continue to grow our partnerships with Indigenous communities across the province, nationally, and internationally and value the unique perspective that Indigenous employees provide to strengthen these relationships. Verification of Indigenous Membership/Citizenship at the University of Saskatchewan is led and determined by the and Standing Committee in accordance with the processes developed to enact the policy. Successful candidates that assert Indigenous membership/citizenship will be asked to complete the verification process of Indigenous membership/citizenship with documentation. The University of Saskatchewan\'s main campus is situated on Treaty 6 Territory and the Homeland of the M\xc3\xa9tis. We pay our respects to the First Nations and M\xc3\xa9tis ancestors of this place and reaffirm our relationship with one another. Together, we are uplifting Indigenization to a place of prominence at the University of Saskatchewan.

University of Saskatchewan