Catering Chef

Department: Student and Ancillary Services Job Type: Continuing Full-time/Part-time: Full Time (>=1249 hrs/year) Campus: Waterloo Reports to: Executive Chef, FSD, Chef manager Employee Group: UFCW Application Deadline: 08/21/2026 Requisition ID: 11639 Wilfrid Laurier University is a leading multi-campus university that excels at educating with purpose. Through its exceptional employees, students, researchers, leaders, and educators, Laurier has built a reputation as a world-class institution known for its rich student experience, academic excellence, and global impact. With a commitment to Indigenization and commitment to equity, diversity, inclusion, Laurier’s thriving community has a place for everyone. Laurier has more than 21,000 students and 2,100 faculty and staff across campuses in Waterloo and Brantford, as well locations in Kitchener and Milton. The university is committed to providing an inclusive workplace, a flexible work policy and employing a workforce that is reflective of local and national demographics. Laurier's Waterloo, Kitchener, and Brantford campuses are located on the shared traditional territory of the Neutral, Anishnaabe, and Haudenosaunee peoples. This land is part of the Dish with One Spoon Treaty between the Haudenosaunee and Anishnaabe peoples and symbolizes the agreement to share, protect our resources, and not to engage in conflict. Laurier's Milton campus is located on the traditional territory of the Mississaugas of the Credit, and part of the Nanfan Treaty of 1701 between the British Crown and the Haudenosaunee Confederacy. This job posting is for a current vacancy. Please note: To be eligible for employment, you must reside in the province/territory that the position is located, and must be able to attend campus as part of your regular work schedule. Position Summary At Laurier, we are a community. It’s what brings our students here and what keeps our people here. As an educational institution, we inspire lives of leadership and purpose in our student community. As an employer, we seek, foster and value the same qualities of leadership and purpose in our community. Within Food Services, our commitment is to provide the highest quality foods, prepared right in front of your eyes by friendly, energetic people in an open and eelaxing atmosphere. Reporting to the Executive Chef, this position involves coordinating the daily food production tasks and duties as they relate to the overall operation of the Fresh Food Company (FFCo) and catered events. This includes training and assisting Food Service Associates in all locations, as required. The incumbent will also adhere to departmental standards for cleaning, Health & Safety standards, equipment maintenance, safe food handling and customer service. In the absence of the Manager, the incumbent may assist with food purchasing and production coverage. It should be understood that, as Culinary Lead Hand, your presence at certain catering events may be required. This may include evening and weekend work. Your work schedule may be modified to keep you within specified hours. Accountabilities Food Prepration and Production Food preparation, presentation technique and adherence to quality standards Preparation, presentation and execution of upscale caterings, as necessary Perform quality checks on all refrigerated products to ensure food safety and food waste prevention Maintain budgeted food cost percentage Complete food purchasing requisitions and inventory as required Communicate with customers, clients and employees in a professional manner Coordinate all food production, ensuring proper portion control, waste management, recipe compliance and food program standards are being followed, reporting any concerns to the Executive Chef Ensure maintenance and proper cleaning of kitchen equipment, reporting any issues to the Executive Chef In consultation with the Culinary Management team: Coordinate daily food production and assignment of tasks Menu development and changes where required Ensure culinary team is using proper PPE as required Team Lead Ensure assigned cleaning duties performed by all stations Track any performance concerns/issues with production team Assist on stations as required Coordinate all food production, ensuring proper portion control, waste management, recipe compliance and food program standards are being followed Ensure FFCo procedures and standards are followed by all employees Train, coach and assist employees in station efficiency/cooking techniques and new skills and procedures Ensure the FFCo Merchandising standards and station set ups are completed for each meal period Train new culinary employees on standards and accountabilities Assign production team responsibilities and ensure they are on track Ensure team understands dietary in recipes they are producing and follow plans Ensure team is following recipe compliance Policies and Procedures Follow and adhere to all food services policies and procedures, including, but not limited to: FIFO and Day Dot practices Food temperature checks Quality checking (i.e. expiration dates) Food Fundamentals (QA Assessments, Waste Audits) Adhere to all government/University policies and legislation, including but not limited to: Food Safety and Sanitation Occupational Health and Safety Workers Compensation Employment Standards Human Rights & Labour Law and Harassment Qualifications Red Seal Cook Certification Minimum 2 years supervisory or team lead experience Exceptional communication skills (both written and verbal) Excellent time management skills and a high attention to detail Excellent customer service skills Team orientated Continuously striving for improvement Knowledge of WHMIS and HACCP Food Handling Certificate Ability to lift 10 – 60 pounds Compensation $22.50 - $24.30 per hour Hours of Work The Food Services operation is a seven day a week operation and you may be occasionally required to work outside your regularly scheduled work hours. This position is subject to lay-off in December, reading weeks and mid-April to September every year. This is a full-time position, with a maximum of forty (40) paid hours per week and a maximum of eight (8) paid hours per day. This position is represented by the United Food & Commercial Workers Canada (UFCW) bargaining unit. Wilfrid Laurier University endeavors to fill positions with qualified candidates who have a combination of education, experience, skills and abilities to successfully perform the duties of the position while demonstrating Laurier's Employee Success Factors. Equity, diversity and creating a culture of inclusion are part of Laurier’s core values and central to the Laurier Strategy. Laurier is committed to increasing the diversity of faculty and staff and welcomes applications from candidates who identify as Indigenous, racialized, having disabilities, and from persons of any minority sexual and gender identities. Indigenous candidates who would like to learn more about equity and inclusive programing at Laurier are welcomed to contact the Office of Indigenous Initiatives. Candidates from other equity deserving groups who would like to learn more about equity and inclusive programing at Laurier are welcomed to contact Equity & Accessibility. We have strived to make our application process accessible, however if you require any assistance applying for a position or would like this job posting in an alternative format, please contact Human Resources. Contact information can be found at careers.wlu.ca/content/How-to-apply/ Should you be interested in learning more about this opportunity, please visit www.wlu.ca/careers for additional information and the online application system. All applications must be submitted online. Please note, a resume and cover letter will be required in electronic form. Please note, when pre-screening questions are used as part of the application process, AI is utilized to score responses. All other aspects of the hiring process are reviewed by our Talent Acquisition team.

The Catering Chef coordinates daily food production, menu development, and catering event execution while ensuring quality and safety standards are met. They also provide leadership, training, and task assignment to the culinary team to ensure operational efficiency.

Candidates must hold a Red Seal Cook Certification and possess at least two years of supervisory or team lead experience. Strong communication, time management, and customer service skills are required, along with knowledge of food safety regulations.

• Inventory managementPreferred
• Food safetyPreferred
• Customer servicePreferred
• Time managementPreferred

Identified from the job description. Confirm important requirements above.

• Food preparation
• Menu development
• Team leadership
• Inventory management
• Food safety
• Sanitation
• Quality control
• Customer service
• Time management
• WHMIS
• HACCP
• Staff training
• Waste management
• Recipe compliance
• Equipment maintenance
• Ancillary Medical Services
• Menu Planning
• Culinary Management
• Workplace Inclusivity
• Event Catering
• Energetic
• Equipment Maintenance
• Professionalism
• Lifting Ability
• Research
• Auditing
• Customer Service
• Communication
• Cooking
• Food Services
• Occupational Safety And Health
• Food Safety And Sanitation
• Food Preparation
• Food Programs
• Leadership
• Hazard Analysis And Critical Control Points (HACCP)
• Waste Management
• Legislation
• Merchandising
• Safety Standards
• Purchasing
• Quality Management
• Recipes
• Safety Assurance
• Time Management
• Team Leadership
• Waste Minimization
• Workplace Hazardous Materials Information Systems
• Workers' Compensation
• Team Oriented

• Food & Beverage
• Hospitality
• Management & Leadership
• Education
• Catering Chef
• Chef
• Chefs
• Chefs and Head Cooks

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Aug 22, 2026

Posting language

English

Working hours

40 hours per week