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 foodsAccommodate food allergies and religious dietary practicesCoordinate student food distribution and displayAssist with inventory, ordering, storage, and cost controlSupport catering events and product needsRequirements:High school diploma or GED requiredOne year restaurant or food service experienceHigh-volume production cookery experienceBasic professional cooking fundamentalsFlexible availability for mornings, nights, and weekendsApply high-volume cooking, communication, and teamwork skills while supporting safe, qualified Dining Services operations.

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