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General Description of Class
Under general supervision, cooks food in accordance with established recipes in a cafeteria operation, leads a group of Cafeteria Workers.
The following illustrative duties indicate the extent of skill and the level of responsibility involved in this job. They in no way limit the incumbent to the tasks indicated.
cooks food in accordance with established recipes and menus;
prepares vegetables, meats and pastries for cooking;
sets out food in appropriate containers to be served, and garnishes;
ensures cooking and preparation areas and utensils used are cleaned after use;
may assist in preparation of menus;
instructs Cafeteria Workers in preparation of food; and
other related duties as required.
Minimum Requirements for Selection
Education: Completion of grade twelve or equivalent, some post secondary culinary courses are desirable.
Experience: Three years of related working experience, further education may be substituted for experience.
Other: Physical ability to perform required duties, ability to communicate effectively in English, tact in dealing with people and ability to lead.
Cook's interprovincial red seal preferred
Experience with large quantity kitchens and cooking
University of Toronto - St. George Campus
Position Available: Immediately
Applicants who do not already have legal permission to work in the location of this job will not be considered.
Management Position: No