Hospitality Support Cook Jobs in Regina, SK
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Regina, SK
Hospitality Support Cook - Saskatoon Campus (Casual 2026-27)
About the role
Competition Number
P17441
Posting Title
Hospitality Support Cook - Saskatoon Campus (Casual 2026-27)
Classification
Band 4
Location
Saskatchewan Polytechnic Saskatoon Campus
Other Location(s)
Saskatchewan Polytechnic Saskatoon Campus
Building
Saskatoon Campus, Idylwyld Dr.
Other Building
Main building
Date Posted
05/07/2026
Closing Date
06/30/2026
JIQ #
40122
Start Date
07/01/2026
End Date
06/30/2027
Open Until Filled
No
Ongoing
No
Category of work
Casual
Bargaining Unit
Professional Services
Hours of Work
To be Assigned
Salary Range
$23.06 to $27.58 per hour
Temporary Market Stipend
Incumbent
Total Assigned days (AC) / Total Hours per biweekly pay
Casual employees are used to cover for planned employee absences, sick calls and larger catering events.
Posting Status
Open
This posting is for casual work to cover sick calls and to help with large catering events. The majority of the hours will be scheduled between the hours of 7 am and 3 pm but there may be the occasional night or weekend shift with a lot of notice to enable you to plan your schedule accordingly.
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/Qualifications, Skills and Abilities(QSA)
Job Duties
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:
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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
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Ensure Food Safe conditions are met or exceeded at all times during all touch points
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Track cold holding equipment temperatures; regulate temperature of hot cooking equipment
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Monitor and replenish all foods as required for all services
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Referencing the recipe, ensuring portion size is as stated
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Complete cleaning, sanitizing and washing duties as per cleaning schedules and specifications as per Sask Health
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Record waste, manage leftovers, package and label foods
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Assist in putting away and redistributing stock
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With guidance, regular cleaning maintenance of deep fryers, Rational and holding units
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Ability to multi-task in a fast paced environment; deal with fluctuating priorities
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Communicate equipment issues
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Assist in completion of monthly inventory
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Utilize standardized recipes for service items
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Receiving and Storage of goods, ensuring the appropriate procedure is followed
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Operating all dishwashing equipment, ensuring proper temperatures are maintained
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Close down all equipment daily. Clean and sanitize all work surfaces and dishwashing equipment
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Given specific direction, set up tables for banquet service
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Assist in removal of food and tear down or buffet and service lines
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Monitor holding temperatures of food
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Participate as a team member that accepts personal accountability and holds others accountable
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Communicates with intent at all times – a conscious attention to whether the receiver receives and fully understands the communication
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Assist is decorating for theme days, special occasions and promotional activities
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Removal of recycling or garbage
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Maintain wares storage in an organized manner
QUALIFICATIONS, SKILLS, ABILITIES AND EXPERIENCE
Specific Accountabilities
Duties
Required Qualifications, Skills and Abilities (QSA)
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High school diploma or equivalent to about 12 years of formal education
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Minimum of 3 years’ experience cooking in a food service setting
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Safe food handlers Level 1 Certification
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WHMIS 2015 Certificate
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Demonstrate a working knowledge of math skills where costing is concerned
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Ability to multi-task in a busy, service orientated operation
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Ability to address minor work place issues that arise in day to day operations and communicate those to supervisor
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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
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Knowledge of safe handling of chemicals used in food service setting
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Bondable
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Computer skills – knowledge of software becoming prevalent in food services – labelling, online ordering, online scheduling, time sheets, etc.
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Knowledgeable about menu products served
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Effective, appropriate and professional communication
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Knowledge of waste management practices
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Excellent communication skills
Desired QSA
Not the right fit? Search for Hospitality Support Cook jobs in Saskatoon, SK
About Saskatchewan Polytechnic
Saskatchewan Polytechnic serves students through applied learning opportunities on Treaty 4 and Treaty 6 Territories and the homeland of the Métis. Learning takes place at campuses in Moose Jaw, Prince Albert, Regina and Saskatoon and through extensive distance education opportunities. Programs serve every economic and public service sector. As a polytechnic, the organization provides the depth of learning appropriate to employer and student need, including certificate, diploma and degree programs, and apprenticeship training. Saskatchewan Polytechnic engages in applied research, drawing on faculty expertise to support innovation by employers, and providing students the opportunity to develop critical thinking skills.