Cook - Sessional

About Us – Hart House

Hart House is a centre for experiential education outside the classroom at the University of Toronto. Since it opened in 1919, Hart House functions as a place where students, faculty, staff, alumni and members of the broader community connect with each other and the world. Through an array of co-curricular programming in the arts, dialogue and wellness, Hart House works with local and international partners to foster community and to create innovative learning opportunities for students. Hart House operates from a historic facility on the St. George campus, as well as a 150-acre farm in Caledon, Ontario, offering a wide range of services through a social enterprise model that generates revenue to support its student-focused programming on all three University of Toronto campuses.

General Description of Class

Under general supervision, cooks food in accordance with established recipes in a cafeteria operation, leads a group of Cafeteria Workers.

Typical Duties

The following illustrative tasks indicate the level of skill required and the extent of the responsibility involved in this position.  They in no way limit the incumbent to the tasks indicated.

Flexibility of the employee to perform a wide variety of functions is necessary in successfully fulfilling the requirements of this position.  The degree to which each employee performs each of the following tasks listed below will vary according to where and when the employee is scheduled to work.

(a) cooks food in accordance with established recipes and menus;

(b) prepares vegetables, meats and pastries for cooking;

(c) sets out food in appropriate containers to be served, and garnishes;

(d) ensures cooking and preparation areas and utensils used are cleaned after use;

(e) may assist in preparation of menus;

(f) instructs Cafeteria Workers in preparation of food; 

(g) assists in maintaining inventory and ordering supplies; and

(h) other related duties as required.

Minimum Requirements for Selection

Education: Completion of Grade 12 or equivalent, some post secondary culinary courses are desirable.

Experience: Three years of related working experience, further education may be substituted for experience.

Other: Physical ability to perform required duties, ability to communicate effectively in English (oral and written), tact in dealing with people and ability to lead. Successful completion of food safety training.

Notes:

This is a sessional position from August through June . The total hours of work is 40 hours per week , which includes weekends (including long weekends), evenings, and holidays. 

Closing Date: 07/21/2026, 11:59PM ET
Employee Group: Hourly
Personnel Subarea: CUPE F/T L3261
Appointment Type : Budget - Sessional, August through June.
Schedule: Full-Time, August through June, 40 hours per week, including evenings and weekends. 
Pay Scale Group & Hiring Zone:  Job Rate: $26.48/hr
Job Category: Hospitality