Job Description

Date Posted: 08/10/2022
Req ID: 26479
Faculty/Division: VP - University Operations
Department: Food Services
Campus: St. George (Downtown Toronto)

Description:

The Cook is responsible for food production in a specified area of the kitchen (i.e. saucier, dining hall, catered events etc.). He/she performs duties as assigned by the Chef de Partie, Sous Chef, and Executive Chef as per the established standards of operation.

Essential Duties and Responsibilities

• Maintains knowledge of and adheres to objectives, policies, standards and procedures as set forth by the Executive Chef and management team.

• Prepares and cooks all items within the station according to established standards, based on comprehensive knowledge of food preparation requirements.

• Reads and follows a written recipe for specific food items.

• Operates kitchen equipment such as slicers and food processors.

• Ensures the highest standards of quality in food presentation in a timely manner.

• Ensures that at all times sanitation and regulatory compliance requirements are being followed in all areas where food is handled or stored, and safe and proper re-use and disposal practices are followed.

• Maintains a safe, clean and well-organized fridge, freezer, workstation, workspace and entire kitchen including equipment.

• As directed by Sous Chef and Chef de Partie, follows HACCP protocols (Hazard Analysis and Critical Control Points) and completes all necessary logs as directed.

• Reports any broken or unsafe equipment to Chef de Partie and Sous Chef.

• Abides by all University of Toronto policies and standards.

• Provides customer service to guests, by maintaining an awareness of guests' presence and responding in a courteous and helpful manner.

• Performs all other duties as requested.

Required Education, Experience and Skills

• High School diploma or GED.
• Culinary School training or certificate.
• Valid Food Safety Training Certificate.
• HACCP training.
• Minimum 3 to 4 years experience in a high volume culinary environment.
• Ability to communicate effectively in English, both orally and in writing.

Working Conditions

May be required to work early mornings, afternoons and/or weekend shifts. Staff is scheduled in accordance with business needs.

The conditions in the kitchen can be variable. It can be hot, humid, cool and noisy. There is a certain amount of cleaning involved and therefore staff will come into contact with food waste, grease etc. Cooks/Chefs will work with various pieces of equipment, including meat cutter/slicer, meat grinder, blenders, knives etc. Kitchen conditions include exposure to both hot and cold temperatures while carrying out duties, for example, working with hot pans and dishes, and at times assisting with the maintenance of inventory in fridges, freezers, store rooms, etc.

Physical Effort

Due to the nature of the job staff will stand for prolonged periods of time in the preparation and production of food. They will however have the ability to walk about within the kitchen quite freely.

Physical effort is required to keep the kitchen and work areas clean and hygienic. Typically they will wipe down counter tops, assist with the cleaning of equipment; they may sweep and mop up spills. They will therefore be required to stand, stretch, reach, bend, lift (up to 50lbs) etc.

Closing Date: 10/20/2022, 11:59PM ET
Employee Group: Hourly
Appointment Type: Ancillary Operations
Schedule: Full-Time
Pay Scale Group & Hiring Zone: Hire Rate: $17.84/hr - $22.30/hr after 6 months
Job Category: Facilities/Ancilliary Services
- Remuneration package includes health benefits, pension and educational assistance

All qualified candidates are encouraged to apply; however, Canadians and permanent residents will be given priority.

Diversity Statement

The University of Toronto is strongly committed to diversity within its community and especially welcomes applications from racialized persons / persons of colour, women, Indigenous / Aboriginal People of North America, persons with disabilities, LGBTQ2S+ persons, and others who may contribute to the further diversification of ideas.

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 .