Position: Production Cook
Hours: 20-25 hours / 3-4 shifts per week, must be available to work Friday and Sunday.
Location: Concordia University, Hall Building, 7th Floor
Deadline to apply: August 11, 2019 @ 5 p.m.
Salary : 13.52$ / hour (possibility of increase)
Option of health and dental insurance
Hive Café Co-op Mission
The mission of the Hive Cafe Co-op is to be a model food system at Concordia University that provides food through sustainable practices and empowers the student community.
The Assistant Chef assists the Food Coordinator in executing the food production the Hive Cafe’s two cafe locations. They will ensure product quality, selection, and availability, as well as support and promote the Hive Café Co-op and uphold its values and constitution, while being an active cooperative worker member.
Food preparation and cooking, according to menus created in collaboration with the Food Coordinator
Assures restaurant’s overall food quality, production, safety, and labour standards in conjunction with the Food Coordinator
Has the capacity to handle various stations of the kitchen including baking, prep, sauces, grill, and dishwashing, including multi-tasking between various stations when necessary
Assists in the day-to-day back-of the house operations, food production for the Hive, and assists the café in increasing its in-house food production
Supports when necessary in the taking inventory and ordering for the kitchen
Receiving orders from suppliers
Reads and understands orders, and works both in a team and autonomously to fulfill cafe orders
Follows MAPAQ guidelines in food preparation and storage.
Ensures kitchen maintains cleanliness and functionality of equipment and notifies the Food Coordinator if the need for maintenance, repair, or replacement arises
Manages waste conscientiously (minimizing waste, composting, re-using creatively)
Upholds and promotes the social, environmental, and economic sustainability of the café as outlined in the cooperative’s constitution
Other duties as specified by the Food Coordinator or Board of Directors
Passionate about food, food sovereignty, and sustainability
Experience working in various kitchen stations
Basic knowledge of ingredients, kitchen equipment and procedures and knife skills
Knowledge of health and safety regulations, as well as safe food handling and compliance
Excellent communication and listening skills
Strong organization skills, attention to detail, ability to prioritize workload, and multitasking
Ability to function in a non-hierarchical environment and work well with a team
Assets (recommended, but not required):
Certificate for Hygiene and Food Safety training as defined by the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation (MAPAQ)
Familiarity with the cooperative business models
These elements are intended to describe the general nature of the work performed by employees:
Exposure to potential hazards exists with respect to cutting equipment, coffee makers, mixers and other work aids necessary to perform job duties
Exposure of up to 176˚C while cooking, or washing dishes
Exposure to -1˚C to 4˚C while handling refrigerated products
Exposure to -22˚C while handling frozen products
The Assistant Chef may perform any number of physical activities to accomplish assigned duties, such as walking and standing (90% of the work time), bending, reaching, repetitive motions, and lifting up between 40 to 50 lbs.
If unable to use the google form:
Please send us your CV, cover letter, and 2 references to firstname.lastname@example.org by August 11, 2019 at 5pm, with the subject line “Production Cook Application”. Interviews will be scheduled for week of August 19th, 2019.