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This posting has expired and applications are no longer being received and this job does not show up on the main job list.
| Reference #: | 6855 |
| Position Type: | Part-time |
| Location: | London, Ontario |
| Date Posted: | May 09, 2016 |
| Experience: | 2 Years |
| Education: | High School Diploma |
Job Description
Hospitality Services consists of five distinct divisions - Campus Operations, Conference Services, Residence Dining, Great Hall Catering and Vending Services. We have over 600 employees working in the various divisions. We service over 23,000 customers per day in 20 campus operations providing our guests with a wide variety of options and choices including many of your favourite franchises. For more information about our department please see: https://www.youtube.com/watch?v=4GwBdRQ90Hw&feature=player_embedded
The Cook I will prepare high quality food in a productive and profitable customer service driven environment. The incumbent is responsible for ensuring food products are properly prepared, inspecting the quality and verifying recipe adherence for proper preparation and service techniques.
The incumbent prepares and produces breakfast, lunch and dinner menu items with great attention to colour, appeal, texture, quality and presentation; and prepares foods to order in the presence of customers (interactive cooking). The incumbent also follows production schedules, ensuring that sufficient quantities are prepared to meet customer demands. Other duties may also include taking inventory, cleaning equipment, serving prepared foods to customers and handling any customer concerns.
Qualifications
Education:
- High School Diploma (OSSD)
- WHMIS Training and Food Safety Certification
- Preference will be given to those with Red Seal Certification
Experience:
- Experience in a large volume operation
- Fully experienced in a variety of food preparation with an artistic flair
- Minimum 2 years demonstrated cooking experience in a similar role in a commercial or institutional environment
Knowledge, Skills & Abilities:
- Excellent customer service skills
- Knowledge of culinary techniques, including demonstrated safe and efficient knife skills
- Ability to manage time in such a way that meal services are prepared efficiently and on time
- Ability to ensure sufficient back-up food is prepared to meet the demands of the entire meal service
- Ability to complete food preparation for the following day's meal service
- Must be able to demonstrate an understanding of how to prepare recipes to scale and have the ability to react to a range of customer volumes from 50 guests to 1200 guests during a single meal service
- Strong interpersonal skills with an ability to communicate effectively and courteously with fellow staff members and customers
- Leadership skills with the ability to take on different tasks
- Basic knowledge of Math and English (Grade 10 level)
- Skill in operating various institutional/commercial kitchen equipment
- Familiarization with menu terminology and culinary terms which are used on a daily basis.
- Experience in a large volume operation
- Ability to handle repetitive tasks required in a large volume operation including chopping, cooking and serving at sauté stations
- Ability to lift bulk items 10-50 lbs, equipment movement as required
- Ability to work in a hot cooking environment and freezers throughout the day
Interested applicants are asked to visit: www.workingatwestern.uwo.ca to apply online to job reference 6855 by midnight on May 26th, 2016.
Western welcomes applications from all qualified individuals; however, it is the university's policy to give first consideration to qualified CUPE 2692 applicants.
The University invites applications from all qualified individuals. Western is committed to employment equity and diversity in the workplace and welcomes applications from women, members of racialized groups/visible minorities, Aboriginal persons, persons with disabilities, persons of any sexual orientation, and persons of any gender identity or gender expression.
Accommodations are available for applicants with disabilities throughout the recruitment process. If you require accommodations for interviews or other meetings, please contact Human Resources at hrhelp@uwo.ca or phone 519-661-2194.
We thank all applicants for their interest; however, only those chosen for an interview will be acknowledged.
The Cook I will prepare high quality food in a productive and profitable customer service driven environment. The incumbent is responsible for ensuring food products are properly prepared, inspecting the quality and verifying recipe adherence for proper preparation and service techniques.
The incumbent prepares and produces breakfast, lunch and dinner menu items with great attention to colour, appeal, texture, quality and presentation; and prepares foods to order in the presence of customers (interactive cooking). The incumbent also follows production schedules, ensuring that sufficient quantities are prepared to meet customer demands. Other duties may also include taking inventory, cleaning equipment, serving prepared foods to customers and handling any customer concerns.
Qualifications
Education:
- High School Diploma (OSSD)
- WHMIS Training and Food Safety Certification
- Preference will be given to those with Red Seal Certification
Experience:
- Experience in a large volume operation
- Fully experienced in a variety of food preparation with an artistic flair
- Minimum 2 years demonstrated cooking experience in a similar role in a commercial or institutional environment
Knowledge, Skills & Abilities:
- Excellent customer service skills
- Knowledge of culinary techniques, including demonstrated safe and efficient knife skills
- Ability to manage time in such a way that meal services are prepared efficiently and on time
- Ability to ensure sufficient back-up food is prepared to meet the demands of the entire meal service
- Ability to complete food preparation for the following day's meal service
- Must be able to demonstrate an understanding of how to prepare recipes to scale and have the ability to react to a range of customer volumes from 50 guests to 1200 guests during a single meal service
- Strong interpersonal skills with an ability to communicate effectively and courteously with fellow staff members and customers
- Leadership skills with the ability to take on different tasks
- Basic knowledge of Math and English (Grade 10 level)
- Skill in operating various institutional/commercial kitchen equipment
- Familiarization with menu terminology and culinary terms which are used on a daily basis.
- Experience in a large volume operation
- Ability to handle repetitive tasks required in a large volume operation including chopping, cooking and serving at sauté stations
- Ability to lift bulk items 10-50 lbs, equipment movement as required
- Ability to work in a hot cooking environment and freezers throughout the day
Interested applicants are asked to visit: www.workingatwestern.uwo.ca to apply online to job reference 6855 by midnight on May 26th, 2016.
Western welcomes applications from all qualified individuals; however, it is the university's policy to give first consideration to qualified CUPE 2692 applicants.
The University invites applications from all qualified individuals. Western is committed to employment equity and diversity in the workplace and welcomes applications from women, members of racialized groups/visible minorities, Aboriginal persons, persons with disabilities, persons of any sexual orientation, and persons of any gender identity or gender expression.
Accommodations are available for applicants with disabilities throughout the recruitment process. If you require accommodations for interviews or other meetings, please contact Human Resources at hrhelp@uwo.ca or phone 519-661-2194.
We thank all applicants for their interest; however, only those chosen for an interview will be acknowledged.
