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Added 1 min ago
GO
Manager, Strategic Asset Management
Government of Nunavut Recruitment
Iqaluit, NU
- Full-time
The main responsibilities for the Manager, Strategic Asset Management include:
Added 2 mins ago
CA
Parts Manager
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Derrick Chrysler Dodge Jeep Ram Fiat
- Full-time
We are seeking a dynamic, driven, and visionary Automotive Parts Manager to lead our parts department into its next exciting chapter.
Added 2 mins ago
H
Nurse B - Patient Educator
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Saskatoon, SK
- Full-time
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Added 2 mins ago
WM
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- Full-time
Successful completion of the WM Operations Manager Trainee program
Added 2 mins ago
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Added 16 mins ago
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Added 16 mins ago
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Added 16 mins ago
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Added 16 mins ago
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Added 16 mins ago
M
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- Full-time
…promotion to President role when needed. The Assistant General Manager is responsible for all sales and commercial activities required to meet sales & growth goals while complying with all…
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Added 17 mins ago
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Wilfrid Laurier University

Catering Chef

Waterloo, ON, Canada

$24.50 - $26.30 per hour

Apply About employer

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Job details

Pay: $24.50 - $26.30 per hour
Experience: Minimum 2 years supervisory or team lead experience
Posting language: English
Posted: Oct 6, 2026

Original job description

Department: Student and Ancillary Services

Job Type: Continuing

Full-time/Part-time: Full Time (>=1249 hrs/year)

Campus: Waterloo

Reports to: Executive Chef, FSD, Chef manager

Employee Group: UFCW

Application Deadline: Open until filled

Requisition ID: 11639

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 share, 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.

This job posting is for a current vacancy.

Please note: To be eligible for employment, you 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.

Position Summary

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.

Accountabilities

Food Prepration and Production

Food preparation, presentation technique and adherence to quality standards
Preparation, presentation and execution of upscale caterings, as necessary
Perform quality checks on all refrigerated products to ensure food safety and food waste prevention
Maintain budgeted food cost percentage
Complete food purchasing requisitions and inventory as required
Communicate with customers, clients and employees in a professional manner
Coordinate all food production, ensuring proper portion control, waste management, recipe compliance and food program standards are being followed, reporting any concerns to the Executive Chef
Ensure maintenance and proper cleaning of kitchen equipment, reporting any issues to the Executive Chef
In consultation with the Culinary Management team:
- Coordinate daily food production and assignment of tasks
- Menu development and changes where required
Ensure culinary team is using proper PPE as required

Team Lead

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

Policies and Procedures

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

Qualifications

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

Compensation

$24.50 - $26.30 per hour

Hours of Work

The Food Services operation is a seven day a week operation and you may be occasionally required to work outside your regularly scheduled work hours. This position is subject to lay-off in December, reading weeks and mid-April to September every year.

This is a full-time position, with a maximum of forty (40) paid hours per week and a maximum of eight (8) paid hours per day. This position is represented by the United Food & Commercial Workers Canada (UFCW) bargaining unit.

Wilfrid Laurier University endeavors to fill positions with qualified candidates who have a combination of education, experience, skills and abilities to successfully perform the duties of the position while demonstrating Laurier's Employee Success Factors.

Equity, diversity and creating a culture of inclusion are part of Laurier’s core values and central to the Laurier Strategy. Laurier is committed to increasing the diversity of faculty and staff and welcomes applications from candidates who identify as Indigenous, racialized, having disabilities, and from persons of any minority sexual and gender identities. Indigenous candidates who would like to learn more about equity and inclusive programing at Laurier are welcomed to contact the Office of Indigenous Initiatives. Candidates from other equity deserving groups who would like to learn more about equity and inclusive programing at Laurier are welcomed to contact Equity & Accessibility. We have strived to make our application process accessible, however if you require any assistance applying for a position or would like this job posting in an alternative format, please contact Human Resources. Contact information can be found at careers.wlu.ca/content/How-to-apply/

Should you be interested in learning more about this opportunity, please visit www.wlu.ca/careers for additional information and the online application system. All applications must be submitted online. Please note, a resume and cover letter will be required in electronic form.

Please note, when pre-screening questions are used as part of the application process, AI is utilized to score responses. All other aspects of the hiring process are reviewed by our Talent Acquisition team.

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More about this job

Responsibilities

The Catering Chef coordinates daily food production tasks for the Fresh Food Company and catered events while ensuring quality, safety, and recipe compliance. They also provide leadership to the culinary team by training staff, assigning duties, and maintaining departmental standards.

Requirements

Candidates must hold a Red Seal Cook Certification and possess at least two years of supervisory or team lead experience. Proficiency in food safety standards, excellent communication skills, and the ability to work flexible hours are required.

Skills

Food preparation
Catering
Menu development
Inventory management
Food safety
HACCP
WHMIS
Team leadership
Staff training
Quality control
Customer service
Time management
Portion control
Waste management
Kitchen equipment maintenance

Visa sponsorship

Not detected in the job text

Keywords

Red Seal Cook
Catering
Food Services
Culinary Lead Hand
HACCP
WHMIS
Food Safety
Sanitation
Inventory Control
Menu Development
Quality Assurance
Waste Management
Supervision
Team Leadership
FIFO
Day Dot
Kitchen Operations
UFCW
University
Food Production

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