JOB TITLE: Break Room Cook

Department: Food Services Break Room Kitchen

Report To: Executive Chef

Direct Reports: N/A

1. JOB STATEMENT:

The Break Room Cook is responsible for preparing and serving high-quality menu items in a safe, efficient, and consistent manner while ensuring compliance with health and safety standards. This role contributes to an inclusive and welcoming dining experience for the campus community and serves as a key member of the YUSC Food Services team. The position requires flexibility to support operations across all three venues, including collaborating with managers and chefs to cover absences, assist with large or high-volume catering events, and provide additional support during peak periods such as the summer term.

2. ESSENTIAL FUNCTIONS:

A. Food Preparation & Service

- Prepare, cook, and plate menu items according to established recipes and portion standards.
- Take customer orders and prepare food to their specifications when required.
- Complete orders from steam tables, plate food, and serve to customers.
- Learn, prepare, and serve daily and weekly specials as assigned.

B. Food Safety & Compliance

- Label all food items accurately with date and description in compliance with HACCP standards.
- Maintain proper food rotation (FIFO) to minimize waste and ensure freshness.
- Complete required operational logs (temperature checks, fridge logs, inventory, waste, and staff meals).
- Ensure that all cooking equipment is cleaned, sanitized, and maintained properly.
- Maintain kitchen cleanliness in accordance with Ministry of Health guidelines.

C. Inventory & Stock Management

- Keep prep stations stocked with necessary ingredients and supplies, and notify supervisors when items need replenishing.
- Help organize inventory by moving stock, unpacking deliveries, and keeping storage areas clean and tidy.

D. Communication & Team Support

- Assist the Chef, Sous Chef, and Supervisors with daily kitchen operations.
- Provide feedback to supervisors to improve kitchen operations.
- Ask for assistance from supervisors when unsure about procedures or tasks.
- Perform other duties as assigned by the Executive Chef or Break Room Manager.




- Work collaboratively with managers and chefs across all YUSC Food Services venues as needed—for example, to cover staff absences, assist with large or high-volume catering events, and provide additional support during peak periods such as the summer term.

3. RELATIONSHIPS: The Break Room Cook reports directly to the Executive Chef within the YUSC Food Services Department. They work closely with the Sous Chef, General Manager of Food Services, Break Room Manager and Kitchen Staff to ensure smooth and coordinated day-to-day operations. Break Room Cook may also interact with YUSC operations staff, student patrons, and external vendors as needed to support service delivery, respond to inquiries, and uphold the overall guest experience.

4. WORKING CONDITIONS AND PHYSICAL ENVIRONMENT:

- Routinely moves event-related equipment throughout YUSC spaces, including tables, chairs, pipe and drape, etc.
- Exposed to kitchen environments, including open flames, sharp tools, and hot surfaces.
- Must be physically able to move quickly through work areas as required.
- Must be able to lift up to 50 lbs.
- Role requires prolonged periods of standing, lifting, carrying or sitting.

5. POLICIES & EXPECTATIONS

- Present yourself in a professional, friendly, and hospitable manner at all times.
- Ensure that all food, beverage, and service delivered to guests meets or exceeds pre-established standards.
- Demonstrate thorough knowledge of the steps of service and apply them consistently.
- Adhere to operational goals and timing requirements to enhance service efficiency and guest satisfaction.
- Anticipate guest needs and proactively address concerns.
- Assist fellow caterers and bartenders through respectful and honest communication.
- Practice cost-awareness by avoiding unnecessary waste of time and product.




- Strive for continuous improvement in service quality and maintain a skilled image as a representative of the Break Room.
- Uphold anti-oppression principles and maintain a respectful, inclusive work environment.

6. PERSONAL & PROFESSIONAL DEVELOPMNENT

- Create meaningful goals & objectives and identify the leadership & career competencies you gain through your experiences at the Break Room
- Learn to transfer your experiences and gained skills to your professional development and future employment and /or education
- Meet regularly with your direct manager to report and reflect on your progress and personal development throughout your employment and receive valuable feedback for growth.

7. LEARNING OUTCOMES

- Attend mandatory orientation and training before the first shift; training occurs over two days covering all relevant topics.
- Participate in a follow-up evaluation after the 3-month probationary period to address performance, provide feedback, and develop a long-term developmental plan.
- Returning staff will receive evaluation/support meetings as determined by the direct manager.
- Develop practical skills in food preparation, time management, and teamwork.
- Gain knowledge of HACCP food safety principles and sanitation standards.
- Understand basic concepts of cost control, portioning, and waste reduction.
- Enhance organizational skills through operational responsibilities.
- Build cultural awareness by learning about diverse cuisines and culinary traditions.

1. JOB SPECIFICATIONS:

- 2 years’ experience in the hospitality industry unless previously discussed
- Food Handler’s Certification for supervisors· WHMIS certification
- Considerable knowledge of food and cleaning.
- Ability to express ideas clearly in both written and oral communications
- Computer skills including: email, and use of the internet.

Pay: $17.60 per hour Expected hours: 3.0 – 24.0 per week

Application question(s)

- Are you currently a student at York University? If yes, what program and year of study?

Experience:
- Hospitality: 2 years (required)

Licence/Certification:
- Food Handler Certification (required)
- WHMIS Certification (required)

Work Location: In person

📌 Break Room Cook (North York)
🏢 York University
📍 North York