Hospitality Support - Cook

Job Content (SDF) Details Job Content (SDF) Details Competition Number P17777 Posting Title Hospitality Support - Cook Classification Band 4 Location Saskatchewan Polytechnic Moose Jaw Campus Other Location(s) Saskatchewan Polytechnic Moose Jaw Campus Building Other Building Moose Jaw Main Building Date Posted 07/31/2026 Closing Date 08/12/2026 JIQ # Start Date 08/17/2026 End Date 06/30/2027 Open Until Filled No Ongoing No Category of work Part Time Bargaining Unit Professional Services Hours of Work Regulated 36 hours (modified) Salary Range $23.06 - $27.58/hour Temporary Market Stipend Incumbent Total Assigned days (AC) / Total Hours per biweekly pay 0.55 FTE Posting Status Open Special Instructions to Applicants Saskatchewan Polytechnic considers the diversity of our workforce to be one our leading strengths and greatest assets. Our employee diversity enhances our ability to meet the needs of an increasingly diverse student population. Currently, approximately 20% of our students are Indigenous. A continued emphasis on the development of a representative workforce is one of Sask Polytech’s strategic priorities and, as an organization, we are making significant efforts to attract and retain Indigenous employees. Job Duties Job Duties/Qualifications, Skills and Abilities(QSA) Job Duties The main function of the Cook position is to work as a part of a team in support of programming to ensure seamless execution of service through providing various cooking duties, food prep, cleaning, and stocking: With guidance, become prepared to offer all types of cold or hot service: short order, a la carte, baking, takeout, curbside pickup, meal prep boxes, quantity batch cooking, cafeteria and banquet service Ensure Food Safe conditions are met or exceeded at all times during all touch points Track cold holding equipment temperatures; regulate temperature of hot cooking equipment Monitor and replenish all foods as required for all services Referencing the recipe, ensuring portion size is as stated Complete cleaning, sanitizing and washing duties as per cleaning schedules and specifications as per Sask Health Record waste, manage leftovers, package and label foods Assist in putting away and redistributing stock With guidance, regular cleaning maintenance of deep fryers, Rational and holding units Ability to multi-task in a fast paced environment; deal with fluctuating priorities Communicate equipment issues Assist in completion of monthly inventory Utilize standardized recipes for service items Receiving and Storage of goods, ensuring the appropriate procedure is followed Operating all dishwashing equipment, ensuring proper temperatures are maintained Close down all equipment daily. Clean and sanitize all work surfaces and dishwashing equipment Given specific direction, set up tables for banquet service Assist in removal of food and tear down or buffet and service lines Monitor holding temperatures of food Participate as a team member that accepts personal accountability and holds others accountable Communicates with intent at all times – a conscious attention to whether the receiver receives and fully understands the communication Assist is decorating for theme days, special occasions and promotional activities Removal of recycling or garbage Maintain wares storage in an organized manner Qualifications, Skills, Abilities And Experience Specific Accountabilities Duties Required Qualifications, Skills and Abilities (QSA) High school diploma or equivalent to about 12 years of formal education Minimum of 3 years’ experience cooking in a food service setting Safe food handlers Level 1 Certification WHMIS 2015 Certificate Demonstrate a working knowledge of math skills where costing is concerned Ability to multi-task in a busy, service orientated operation Ability to address minor work place issues that arise in day to day operations and communicate those to supervisor Knowledge of basic cooking standards for all types of service – quantity batch cooking, short order, a la carte, fine dining and plate / banquet service, cafeteria service, baking Knowledge of safe handling of chemicals used in food service setting Bondable Computer skills – knowledge of software becoming prevalent in food services – labelling, online ordering, online scheduling, time sheets, etc Knowledgeable about menu products served Effective, appropriate and professional communication Knowledge of waste management practices Excellent communication skills Desired QSA Required Competencies Posting Supplemental Questions Required fields are indicated with an asterisk (*). * How did you hear about this position? Saskatchewan Polytechnic Careers Site Newspaper LinkedIn Workopolis SaskJobs.ca Social Media Personal Referral Other If you answered 'Other' above, please specify source here: (Open Ended Question) Applicant Documents Required Documents Resume Cover Letter Incumbent Form Optional Documents List of Reference Contacts

The Cook provides various cooking, food preparation, and cleaning duties to support seamless hospitality service. Responsibilities include managing food safety, monitoring equipment temperatures, and executing diverse service styles from cafeteria to banquet.

Candidates must have a high school diploma and at least 3 years of cooking experience in a food service setting. Required certifications include Safe Food Handlers Level 1 and WHMIS 2015.

• Salubrité alimentaireSouhaitée
• Gestion des stocksSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Quantity Batch Cooking
• Short Order Cooking
• A La Carte Service
• Baking
• Food Preparation
• Food Safety
• Inventory Management
• Sanitization
• Banquet Service
• Multi-tasking
• Professional Communication
• Waste Management
• Costing Math
• Computer Skills
• Chemical Handling
• Equipment Maintenance

• Food & Beverage
• Hospitality
• Education
• Trades

Formation minimale

Études secondaires

Expérience minimale

2+ ans

Postuler avant le

2 sept. 2026

Langue de l’offre

anglais

Heures de travail

36 heures par semaine

Niveau d’expérience

Mid-Senior level