Western University delivers an academic experience second to none. From its home in London, Canada, outward across every continent, Western prepares future leaders to succeed.  Since 1878, ‘The Western Experience’ has combined academic excellence with life-long opportunities for intellectual, social and cultural growth in order to better serve our communities.

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, servicing over 23,000 customers daily in 20 campus operations. We pride ourselves in providing our guests with a wide variety of options and choices, including many of your favourite franchises. 

Position Summary:
The Cook II will prepare high quality food in a productive and profitable customer service driven environment.  The Cook is responsible for ensuring food products are properly prepared, inspecting the quality and verifying recipe adherence for proper preparation and service techniques.

Specific Duties and Responsibilities:

• Prepares and produces breakfast, lunch and dinner menu items with great attention to colour, appeal, texture, quality and presentation; prepares foods to order in the presence of customers (interactive cooking).
• Responsible for ensuring proper portion sizes, quality standards, recipe adherence, following departmental rules, policies, etc. and training staff on proper cooking procedures, cutting/chopping techniques.
• Weighing and measuring food into standard units; calculation of quantities using basic mathematics; selection of correct measuring equipment converting recipes to smaller or larger volumes.
• Responsible for general cleanliness and sanitary conditions of the unit.
• Meets daily with Chef/Unit Manager to discuss cooking techniques, production schedule, ordering requirements, staff and customer concerns.
• Stores leftovers properly and ensures kitchen is ready for service; breakfast, lunch and dinner.
• Maintains a sanitary work station environment, adhering to WHMIS and HACCP procedures.
• Ensures all labour, sanitation, health and safety regulations and codes are met to required standards.
• On a daily basis, may be required to wash, cut and prepare foods designated for cooking.
• Responsible for ensuring daily product deliveries are properly stored, checked and rotated.
• Responsible for calling in necessary equipment repairs, ensuring repairs are made and safety adherence is maintained.
• Follows production schedules, ensuring that sufficient quantities are prepared to meet demandand not over-produce resulting in large volumes of leftovers.
• Other duties may also include taking inventory, cleaning equipment, serving prepared foods to customers and handling any customer concerns.
• Performs related duties as assigned.

Qualifications:
Education, Training and Experience:

• Grade 12 OSSD
• Red Seal Certification
• Training in a culinary program at an accredited college or culinary institute; or enrollment and participation in an apprenticeship program with supervision by a Certified Red Seal Chef; or demonstrated ability (4 years’ experience minimum) in general food preparation with emphasis on presentation
• Experience in a large volume operation.
• Fully experienced in a variety of food preparation with an artistic flair
• WHMIS and Safe Food Handlers Certificate

Knowledge, Skills & Expertise:

• Excellent communication and interpersonal skills with an ability to communicate effectively and courteously with fellow staff members, administration and customers.
• Ability to oversee the total operation of the unit and make decisions on a daily basis involving menu changes, product utilization, schedule changes, etc.
• Knowledge of food service operations including large quantity food preparation, new food trends, nutrition, vegetarian cooking, etc.
• Familiarization with menu terminology and culinary terms which are used on a daily basis.
• Demonstrates excellent customer service and has excellent knowledge of culinary techniques
• Ability to lift bulk items 10-50 lbs, equipment movement as required
• Must have a driver’s license and own transportation to accommodate early mornings, late nights, weekends and holidays

About Us:
Western welcomes applications from all qualified individuals; however, it is the university’s policy to give first consideration to qualified CUPE 2692 applicants.

Interested applicants are asked to visit www.workingatwestern.uwo.ca to apply online to job refernece 4253, by midnight on August 22nd, 2014.

Equal Employment Opportunity
The University invites applications from all qualified individuals. Western is committed to employment equity and diversity in the workplace and welcomes applications from women, visible minorities, Aboriginal people, persons with disabilities, and persons of any sexual orientation or gender identity. In accordance with Canadian Immigration requirements, priority will be given to Canadian citizens and permanent residents.

The University provides support in its recruitment processes to applicants with disabilities, including accommodation that takes into account an applicant’s accessibility needs. Candidates requiring accommodation during the recruitment process are asked to contact Human Resources Administration at hrhelp@uwo.ca