Prepare breakfast and lunch foods as an On-Call Dining Services Cook, applying high-volume production cookery and professional cooking fundamentals. Flexible shifts include mornings, nights, and weekends.
This cook supports Kitchen Facilities and Dining Services while serving students, faculty, clients, and Chefs. Responsibilities include hot and cold food preparation, customer service, dietary accommodations, and student meal distribution. The position also supports inventory, ordering, equipment care, menu development, and catering events.
Key Responsibilities: Prepare hot and cold breakfast and lunch foods
Accommodate food allergies and religious dietary practices
Coordinate student food distribution and display
Assist with inventory, ordering, storage, and cost control
Support catering events and product needs
Requirements: High school diploma or GED required
One year restaurant or food service experience
High-volume production cookery experience
Basic professional cooking fundamentals
Adaptable availability for mornings, nights, and weekends
Apply high-volume cooking, communication, and teamwork skills while supporting safe, professional Dining Services operations.

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📌 On-Call Culinary Services Cook (Manitoba)
🏢 The Culinary Institute Of America
📍 Manitoba