Cook

Requirements

• Hold a valid Red Seal certification
• Minimum of two years' experience in a large volume kitchen environment
• Knowledge/Skills/Abilities
• Knowledgeable in the safe, sanitary use of food production equipment, food handling and storage and must be able to meet production schedules with a minimum of supervision.
• Ability to direct the work of others when necessary.
• Ability to work in a fast paced, customer oriented environment.
• Ability to read, write and interpret instructions to produce high quality food products from a rotating menu schedule.
• Equity Statement
• Positions are open to qualified candidates who are legally entitled to work in Canada.
• The University of Waterloo is committed to accessibility for persons with disabilities. If you have any application, interview, or workplace accommodation requests, please contact Human Resources at hrhelp@uwaterloo.ca or 519-888-4567, ext. 45935.

Benefits

Additional Information

At the University of Waterloo, we create and promote a culture where everyone can reach their full potential. As an employee, you get support & opportunities that empower you to advance your career. Explore how we can bring big ideas to life, together. The University is a welcoming workplace for those of all abilities, interests, and expertise. As part of our workforce, you can do what you do best, every day. Learn more about our recruitment process. Job Requisition ID: 2026-00865 Time Type: Full time Employee Group: Union Job Category: Food Services Employment Type: Permanent Department: Food Services - Employee Relations Hiring Range: $30.12 Posting Information: This posting is for an existing vacancy. Internal posting expires June 25th at 11:59 PM Cook Red Seal required This position is contingent on funding Job Description: Primary Purpose Prepare innovative, fresh, and great tasting food in an efficient and consistent manner while following department specifications, recipes and techniques in a self-directed manner. Uphold kitchen maintenance standards. Key Accountabilities The duties and responsibilities will vary widely depending on location, shift, task assignment, menu and other factors. Examples include but are not limited to: Preparation of menu items and estimate the amount required while minimizing wastage. Maintaining an efficient production of menu items by functionally directing the work of kitchen staff when required. Sanitation of equipment and utensils to maintain a high degree of food safety and quality. Informing the supervisor when lack of stock for menu items occurs and upon receiving request for preparation of food items for special banquets and catering functions. Complete Food Safety certification training. Required Qualifications

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