Job Description

The Hospitality Services department oversees all hospitality operations of the Wilfrid Laurier University Students' Union on the Waterloo and Brantford campuses. Our operations consist of Wilf's Restaurant & Bar and The Turret on the Waterloo campus, and The Belmont and Golden Grounds Coffee House on the Brantford campus. Along with the daily aspects of a restaurant and nightclub/bar operations, a variety of catering and special events are held within the establishments. Reporting to the Kitchen Manager, you will be focused on the daily kitchen operations within Wilfs' Restaurant. This role leads food preparation, ensures consistent quality, assists with staff management, and supports catering operations.

To be successful you will need to be highly motivated to work in a fast-paced environment, have high attention to detail, adequate written and verbal communication, time management and organizational skills, as well as exemplify excellent interpersonal skills.

SPECIFIC RESPONSIBILITIES:

The Hospitality department encompasses a broad and wide variety of tasks and responsibilities, that may from time to time be modified as the organization sees fit. It is important to note that not all functions and duties are contained within this definition, and the position itself will be ever changing and adaptive. Nevertheless, specific roles and responsibilities allocated to the position include, but are not limited to the following:

Operate in accordance to the Vision, Mission, and Guiding Principles, by-laws and policies of the Wilfrid Laurier University Students' Union and ensure that all Hospitality functions are compliant with such;

Follow, implement, evaluate and ensure compliance of all Health & Safety policies and procedures as outlined by the Students' Union and the Occupational Health and Safety Act (OHSA) of Ontario and Workplace Hazardous Materials Information Systems (WHMIS);

Remain knowledgeable of all applicable departmental and human resources policies and procedures of the Students' Union, as required, Remain certified and up to date in Safe Food Handler training, as well as uphold and enforce all health regulations pertaining to the storage, preparation, and delivery of food and beverage products
Follow recipes, portion sizes, and presentation guidelines,

Prepare, cook, and present meals at the highest standard across all stations (grill, saute, fryer, prep, cold etc.)

Aid in the coordination of daily kitchen activities to ensure smooth service and manage the kitchen line during busy periods and collaborate with front-of-house staff,

Aid in the monitoring inventory levels, assist with ordering, receiving, and inventory rotation,

o Aid in inventory counts, waste tracking, and prep sheet creation,

Aid in the execution of internal and external catering events with precision by working with the Kitchen Manager on menu planning, preparation, and execution,

Aid in the onboarding of new team members while fostering a positive professional and accountable kitchen culture,

Aid in specific training and supervising of kitchen staff across all stations,

Ensure all kitchen equipment is safe, clean, and operational and maintain accurate sanitation and temperature logs,

Manage opening/closing checklists,

Offer feedback on staffing and menu suggestions to enhance performance.

QUALIFICATIONS:

3-5 years in a commercial kitchen, with 1-2 years in a supervisory role

Proven catering and large-volume preparation experience

Culinary diploma or degree preferred

Valid Food Handler Certificate (e.g., Safe Food Handling)

Strong knife skills and diverse cooking technique knowledge

Excellent leadership, communication, and time management

Adaptable to fast-paced environments and shifting priorities

Availability for evenings, weekends, and special events

WORKING CONDITIONS:

Work will mainly be completed standing or walking around the establishment(s), as well as the following physical demands are required:

o Walking and standing as a major job function

o Carrying and transporting objects of various sizes up to a maximum of 50lbs

o Pushing or pulling contents that weigh a maximum of 75lbs

o Stretching, reaching, bending, stooping, crouching and/or kneeling for short periods of time; and

There is potential you may be exposed to mental health crises and/or personal disclosures of violence/harassment when working.

TIME COMMITMENT:

The work term begins in late August 2025, and concludes by April 30 2026 with the potential to renew

Full-time, contract position, with an expectation to work approximately 40hrs a week

Traditional hours of operation for the restaurant including:

o Late evening and weekend hours are to be expected to cover special events/caterings; and

o Due to the nature of the hospitality industry, it should be noted that hours may vary, often being irregular, and may be modified at any time by the Kitchen Manager

Job Types: Full-time, Fixed term contract
Contract length: 8 months

Pay: From $22.00 per hour

Expected hours: 40 per week

Benefits:

On-site gym On-site parking
Schedule:

Evening shift Monday to Friday Weekends as needed
Work Location: In person

Application deadline: 2025-07-23
Expected start date: 2025-08-11