Job Description

Competition Number

P16568

Posting Title

Hospitality Support Cook - Moose Jaw (Casual 2025-26)

Classification

Band 4

Location

Saskatchewan Polytechnic Moose Jaw Campus

Other Location(s)

Saskatchewan Polytechnic Moose Jaw Campus

Building

Other Building

Date Posted

05/20/2025

Closing Date

06/30/2025

JIQ #

40122

Start Date

07/02/2025

End Date

06/30/2026

Open Until Filled

No

Ongoing

No

Category of work

Casual

Bargaining Unit

Professional Services

Hours of Work

To be Assigned

Salary Range

$23.06 to $27.58 per hour

Temporary Market Stipend

Incumbent

Total Assigned days (AC) / Total Hours per biweekly pay

Casual employees are used to cover for planned employee absences, sick calls and larger catering events.

Posting Status

Open

This position is for casual work to cover sick calls, vacation leave and to help with larger catering events. Most work will be scheduled between the hours of 7 am and 3 pm but there may the occasional night or weekend shift.



Saskatchewan Polytechnic considers the diversity of our workforce to be one our leading strengths and greatest assets. Our employee diversity enhances our ability to meet the needs of an increasingly diverse student population. Currently, approximately 20% of our students are Indigenous. A continued emphasis on the development of a representative workforce is one of Sask Polytech's strategic priorities and, as an organization, we are making significant efforts to attract and retain Indigenous employees.

Job Duties/Qualifications, Skills and Abilities(QSA)

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Job Duties

Job Duties

The main function of the Cook position is to work as a part of a team in support of programming to ensure seamless execution of service through providing various cooking duties, food prep, cleaning, and stocking:
With guidance, become prepared to offer all types of cold or hot service: short order, a la carte, baking, takeout, curbside pickup, meal prep boxes, quantity batch cooking, cafeteria and banquet service

Ensure Food Safe conditions are met or exceeded at all times during all touch points

Track cold holding equipment temperatures; regulate temperature of hot cooking equipment

Monitor and replenish all foods as required for all services

Referencing the recipe, ensuring portion size is as stated

Complete cleaning, sanitizing and washing duties as per cleaning schedules and specifications as per Sask Health

Record waste, manage leftovers, package and label foods

Assist in putting away and redistributing stock

With guidance, regular cleaning maintenance of deep fryers, Rational and holding units

Ability to multi-task in a fast paced environment; deal with fluctuating priorities

Communicate equipment issues

Assist in completion of monthly inventory

Utilize standardized recipes for service items

Receiving and Storage of goods, ensuring the appropriate procedure is followed

Operating all dishwashing equipment, ensuring proper temperatures are maintained

Close down all equipment daily. Clean and sanitize all work surfaces and dishwashing equipment

Given specific direction, set up tables for banquet service

Assist in removal of food and tear down or buffet and service lines

Monitor holding temperatures of food

Participate as a team member that accepts personal accountability and holds others accountable

Communicates with intent at all times - a conscious attention to whether the receiver receives and fully understands the communication

Assist is decorating for theme days, special occasions and promotional activities

Removal of recycling or garbage

Maintain wares storage in an organized manner



QUALIFICATIONS, SKILLS, ABILITIES AND EXPERIENCE

Specific Accountabilities

Duties

Required Qualifications, Skills and Abilities (QSA)

High school diploma or equivalent to about 12 years of formal education

Minimum of 3 years' experience cooking in a food service setting

Safe food handlers Level 1 Certification

WHMIS 2015 Certificate

Demonstrate a working knowledge of math skills where costing is concerned

Ability to multi-task in a busy, service orientated operation

Ability to address minor work place issues that arise in day to day operations and communicate those to supervisor

Knowledge of basic cooking standards for all types of service - quantity batch cooking, short order, a la carte, fine dining and plate / banquet service, cafeteria service, baking

Knowledge of safe handling of chemicals used in food service setting

Bondable

Computer skills - knowledge of software becoming prevalent in food services - labelling, online ordering, online scheduling, time sheets, etc.

Knowledgeable about menu products served

Effective, appropriate and professional communication

Knowledge of waste management practices

Excellent communication skills

Desired QSA