Application forms are available on the Brandon University website on Careers@BU. Completed applications or resumes and cover letters are accepted by e-mail to hrapplications@brandonu.ca. Please quote the Job Vacancy Number in the email subject line.

Applications are to be received by: 4:30 pm on July 18, 2025

Job Vacancy Number: 2025 – 16
Employee Group: MGEU
Classification: Cook
Department: Food Services
Type of Position: Part-Time (80%), Term *see note below*
Hours of Work: 28 Hours per week
Wage or Salary: $23.53 per hour
Start Date: September 1, 2025
Probation or Trial Period: 520 hours of service
Date Issued: June 27, 2025

Duties and Responsibilities:
Under the direction of the Food Service Manager or Executive Chef, the Cook prepares ingredients, slices vegetables, and handles meats, poultry, and seafood. Primary duties include weighing, measuring, mixing, and cooking ingredients according to recipes using various kitchen equipment. Responsibilities include maintaining high quality and service standards, practicing effective customer service, supporting Brandon University Food Service goals, and ensuring cleanliness and safety in work areas. Key tasks involve cooking, grilling, frying, food preparation, maintaining cooking procedures, portion control, and fulfilling special function requisitions. Teamwork and following instructions are essential skills, as well as a thorough knowledge of kitchen layout, portion control, cooking procedures, and temperature guidelines. Proficiency with kitchen equipment, accuracy in measuring ingredients, and strong organizational and multitasking abilities are required. Effective communication with staff and University customers and maintaining high cooking standards and meal consistency are also necessary. Additional duties may be assigned as needed.

Required Qualifications and Experience:
Successful completion of Grade 12 or equivalent, and a Red Seal Certificate in cooking from a recognized institution is preferred with three years’ experience in commercial quantity cooking. Five years of experience in commercial quantity cooking may be considered in lieu of certification. Experience with all aspects of special functions and certification in Safe Food Handling is required. Basic math skills are necessary for working with numbers and measurements, accurately and consistently. Must present a clean and tidy appearance and follow all Manitoba Health regulations concerning hair and dress, and be physically able to lift up to 20 kgs. A physical demands assessment will be conducted as part of the hiring process.

*NOTE*

This is a part-time term position until August 31, 2026 and is subject to layoff or reduced hours during periods of slow activity with a possibility for yearly contract renewals. This position consists of 28 hours per week, Monday to Friday, following a 6-week rotational schedule. Schedule is subject to change based on operational need. Skill-based testing will be required.

This position is subject to a Child Abuse Registry Check and Criminal Record Check. The successful candidate will be responsible for any service charges incurred. These checks must be submitted in accordance with the Policy in order to maintain employment.

Brandon University is committed to equity, welcomes diversity, and hires on the basis of merit. All qualified individuals who may contribute to the diversification of the University, especially women, persons with disabilities, Indigenous persons, racialized persons, and persons of all sexual orientations and genders are encouraged to apply. Canadian citizens and permanent residents are given priority. Evidence of citizenship must be provided.

We are committed to providing an inclusive and barrier-free work environment. This starts with the hiring process. Should you require an accommodation during any phase of the recruitment process, contact HR at hr@brandonu.ca*. All information received related to an accommodation is kept confidential. To ensure this employment opportunity is accessible to all interested individuals, this posting is available in an alternate format upon request.*