Department: Student and Ancillary Services Full-time/Part time: Full Time (=1249 hrs/year) Executive Chef, FSD, Chef manager 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. 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. Food Prepration and Production Food preparation, presentation technique and adherence to quality standards Perform quality checks on all refrigerated products to ensure food safety and food waste prevention 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 Coordinate daily food production and assignment of tasks Track any performance concerns/issues with production team Coordinate all food production, ensuring proper portion control, waste management, recipe compliance and food program standards are being followed Train,



coach and assist employees in station efficiency/cooking techniques and new skills and procedures 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 Red Seal Cook Certification 22.50 - $24.30 per hour 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 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. 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. wlu.ca/content/How-to-apply/ #

📌 Temporary Chef - Flexible working (Ontario)
🏢 Wilfrid Laurier University
📍 Ontario