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

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.

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.