Cook - Sessional

Job summary

The cook is responsible for preparing food according to established recipes and menus while leading a team of cafeteria workers. They also assist with inventory management, supply ordering, and maintaining clean kitchen preparation areas.

Job details

Date Posted: 09/03/2026Req ID: 50060Faculty/Division: University CollegeDepartment: UC Food ServicesCampus: St. George (Downtown Toronto) Existing Vacancy: Yes Description: Under general supervision, cooks food in accordance with established recipes in a cafeteria operation, leads a group of Cafeteria Workers. Typical Duties: The following illustrative tasks indicate the level of skill required and the extent of the responsibility involved in this position. They in no way limit the incumbent to the tasks indicated. Flexibility of the employee to perform a wide variety of functions is necessary in successfully fulfilling the requirements of this position. The degree to which each employee performs each of the following tasks listed below will vary according to where and when the employee is scheduled to work. (a) cooks food in accordance with established recipes and menus; (b) prepares vegetables, meats and pastries for cooking; (c) sets out food in appropriate containers to be served, and garnishes; (d) ensures cooking and preparation areas and utensils used are cleaned after use; (e) may assist in preparation of menus; (f) instructs Cafeteria Workers in preparation of food; (g) assists in maintaining inventory and ordering supplies; and (h) other related duties as required. Minimum Requirements for Selection: Education: Completion of Grade 12 or equivalent, some post secondary culinary courses are desirable. Experience: Three years of related working experience, further education may be substituted for experience. Other: Physical ability to perform required duties, ability to communicate effectively in English (oral and written), tact in dealing with people and ability to lead. Successful completion of food safety training. Shift Times: Sunday (07:00 - 15:30) Monday (08:00 - 16:30) Tuesday (08:00 - 16:30) Friday (07:30 - 16:00) Saturday (07:30 - 16:00) Closing Date: 09/15/2026, 11:59PM ETEmployee Group: HourlyPersonnel Subarea: Sessional CUPE F/T L3261Appointment Type: Ancillary OperationsSchedule: Full-TimePay Scale Group & Hiring Zone: Job Rate: $26.48/hrJob Category: Hospitality

What you’ll do

The cook is responsible for preparing food according to established recipes and menus while leading a team of cafeteria workers. They also assist with inventory management, supply ordering, and maintaining clean kitchen preparation areas.

Requirements

Candidates must have completed Grade 12 or equivalent and possess at least three years of related work experience. Successful completion of food safety training and the ability to communicate effectively in English are required.

Listed skills

• Leadership · Preferred
• Food safety · Preferred
• Food preparation · Preferred
• Communication · Preferred
• Cooking · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Cooking
• Food preparation
• Menu planning
• Inventory management
• Food safety
• Leadership
• Communication
• Garnishing
• Kitchen cleaning
• Team instruction
• Menu Planning
• Tactfulness
• Food Services
• English Language
• Food Safety And Sanitation
• Food Preparation
• Inventory Management
• Operations

Job areas

• Food & Beverage
• Hospitality
• Trades
• Cook/Server
• Cook
• Cooks
• Cooks, Restaurant