Northern Lights College
  • 16-Mar-2020 to 13-Apr-2020 (PST)
  • Fort St John, BC, CAN
  • $25.10 - $25.88
  • Hourly
  • Support Staff, Seasonal

We offer competitive extended health and dental benefits.  Support Collective Agreement includes time off for family illness, personal illness, and other special leaves. 

Term of App't:        Monday - Friday 6.5 hours/day (Aug to June)          

Start date:              Immediately

Reporting to:          Campus Administrator                                                              


Classification 13, $25.10 - 25.88/hr, as per the BCGEU Support Collective Agreement.  Annual vacation of is pro-rated and front-loaded with the start of each season. We offer competitive extended health and dental benefits, as well as time off for family illness, personal illness, and other special leaves. Closure during the Christmas break (Dec 25 to Jan 1st) each year is paid time off.  This is a continuous, seasonal position which will run from the end of August to the end of June the following year, with a summer lay off.


The successful candidate will be working in a team managing the cafeteria and short order operation and equipment for cost recovery food services on the Fort St John Campus.  It will include preparing inventory and sales reports and business plans for Administration as well as planning menus and food orders within the budget and organizing catering events.  The Cafeteria Manager/Cook will assist the Cafeteria Cook with preparing and cooking a variety of foods ahead of time and on demand through short order, in a clean and safe environment, ensuring that FOODSAFE regulations are adhered to.  Within the scope of responsibility, the manager will be responsible for ordering goods and materials for the cafeteria, including generating purchase orders, and forwarding invoices to finance for payment. 

Cafeteria hours of operation will be Monday to Friday from 8:00- 4:30, with hot food from 8:00-2:30, and with some weekend/evening hours, depending on campus events or catering events. 


Professional Cook Training Level 3 preferred.  FOODSAFE is required.  Experience with managing a cafeteria or cafe, giving direction to other staff, working within set budgets, developing nutritious meal and snack options and short order cooking are all requirements.  Excellent customer service, communication and interpersonal skills are a must.   You will need to be familiar with an advanced till system that tracks inventory; using interact machines and preparing deposits.  A combination of experience and education may be considered. 

Northern Lights College
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