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University of Toronto

Cook - Sessional

Toronto, ON, Canada

Pay: Schedule: Full-Time Pay Scale Group & Hiring Zone: Job Rate: $26.48/hr Job Category: Hospitality
Apply by: Oct 7, 2026
Working hours: 40 hours per week
Posting language: English
Posted: Sep 25, 2026

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Original job description

Date Posted: 09/25/2026
Req ID:50326
Faculty/Division: VP & Provost
Department: Hart House
Campus: St. George (Downtown Toronto)
Existing Vacancy: Yes

Description:

About Us – Hart House

Hart House is a centre for experiential education outside the classroom at the University of Toronto. Since it opened in 1919, Hart House functions as a place where students, faculty, staff, alumni and members of the broader community connect with each other and the world. Through an array of co-curricular programming in the arts, dialogue and wellness, Hart House works with local and international partners to foster community and to create innovative learning opportunities for students. Hart House operates from a historic facility on the St. George campus, as well as a 150-acre farm in Caledon, Ontario, offering a wide range of services through a social enterprise model that generates revenue to support its student-focused programming on all three University of Toronto campuses.

General Description of Class

Under general supervision, cooks food in accordance with established recipes in a cafeteria operation, leads a group of Cafeteria Workers.

Typical Duties

The following illustrative tasks indicate the level of skill required and the extent of the responsibility involved in this position. They in no way limit the incumbent to the tasks indicated.

Flexibility of the employee to perform a wide variety of functions is necessary in successfully fulfilling the requirements of this position. The degree to which each employee performs each of the following tasks listed below will vary according to where and when the employee is scheduled to work.

(a) cooks food in accordance with established recipes and menus; (b) prepares vegetables, meats and pastries for cooking; (c) sets out food in appropriate containers to be served, and garnishes; (d) ensures cooking and preparation areas and utensils used are cleaned after use; (e) may assist in preparation of menus; (f) instructs Cafeteria Workers in preparation of food; (g) assists in maintaining inventory and ordering supplies; and (h) other related duties as required.

Minimum Requirements for Selection

Education: Completion of Grade 12 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 (oral and written), tact in dealing with people and ability to lead. Successful completion of food safety training.

Notes:

This is a sessional position with sessional leave from June 30th - August 31st. The total hours of work is 40 hours per week, which includes weekends (including long weekends), evenings, and holidays.

Closing Date: 10/06/2026, 11:59PM ET
Employee Group: Hourly
Personnel Subarea:CUPE F/T L3261
Appointment Type: Budget - Sessional, Sessional Leave from June 30th - August 31st.
Schedule: Full-Time
Pay Scale Group & Hiring Zone: Job Rate: $26.48/hr
Job Category: Hospitality

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More about this job

Responsibilities

The cook is responsible for preparing food according to established recipes and menus while maintaining cleanliness in the kitchen area. They also provide leadership to cafeteria workers and assist with inventory management and supply ordering.

Requirements

Candidates must have a high school diploma or equivalent and at least three years of related work experience. Additionally, applicants must possess food safety training and the physical ability to perform all required kitchen duties.

Skills

Cooking
Food preparation
Menu planning
Inventory management
Food safety
Leadership
Communication
Cleaning
Garnishing
Team instruction

Visa sponsorship

Not detected in the job text

Keywords

Cook
Food preparation
Cafeteria operation
Inventory management
Food safety training
Culinary
Hospitality
Sessional
University of Toronto
Hart House
Menu planning
Kitchen maintenance
Team leadership

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