Catering Chef

Wilfrid Laurier University•Waterloo, ON

1d•CA$23 - CA$24•Onsite

About The Position

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 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. 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 eelaxing atmosphere. Reporting to the Executive Chef, this position involves coordinating the daily food production tasks and duties as they relate to the overall operation of the Fresh Food Company (FFCo) and catered events. This includes training and assisting Food Service Associates in all locations, as required. The incumbent will also adhere to departmental standards for cleaning, Health & Safety standards, equipment maintenance, safe food handling and customer service. In the absence of the Manager, the incumbent may assist with food purchasing and production coverage. It should be understood that, as Culinary Lead Hand, your presence at certain catering events may be required. This may include evening and weekend work. Your work schedule may be modified to keep you within specified hours.

Requirements

Red Seal Cook Certification
Minimum 2 years supervisory or team lead experience
Exceptional communication skills (both written and verbal)
Excellent time management skills and a high attention to detail
Excellent customer service skills
Team orientated
Continuously striving for improvement
Knowledge of WHMIS and HACCP
Food Handling Certificate
Ability to lift 10 – 60 pounds
Must reside in the province/territory that the position is located, and must be able to attend campus as part of your regular work schedule.

Responsibilities

Coordinate daily food production and assignment of tasks.
Menu development and changes where required.
Ensure culinary team is using proper PPE as required.
Ensure assigned cleaning duties performed by all stations.
Track any performance concerns/issues with production team.
Assist on stations as required.
Coordinate all food production, ensuring proper portion control, waste management, recipe compliance and food program standards are being followed.
Ensure FFCo procedures and standards are followed by all employees.
Train, coach and assist employees in station efficiency/cooking techniques and new skills and procedures.
Ensure the FFCo Merchandising standards and station set ups are completed for each meal period.
Train new culinary employees on standards and accountabilities.
Assign production team responsibilities and ensure they are on track.
Ensure team understands dietary in recipes they are producing and follow plans.
Ensure team is following recipe compliance.
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), Food Fundamentals (QA Assessments, Waste Audits).
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.