Restaurant Cleaning jobs in London, ON

Night Kitchen Lead,

Society of Graduate Students (SOGS)

The Grad Club

Job Posting

Please apply through Indeed and upload your resume and a brief cover letter (maximum of 250 words) highlighting your experience by July 29, 2026

Location: London, Ontario, Canada
Employer: The Grad Club: Society of Graduate Students (SOGS) at Western University
Position Type: Full-Time, Ongoing Contract (30–40 hours/week)
Schedule: Primarily evenings, with some days and weekends.

The Grad Club will determine the wage for this role based on the selected candidate's experience, skills, and qualifications. We recognize and value prior kitchen leadership, certifications, and culinary training, and will take these into account when setting the starting rate.

Purpose of Position

Reporting to the Grad Club Manager, the Night Kitchen Lead plays a key role in supporting evening kitchen operations, Operations Manager and front of the house at The Grad Club, a licensed multi-use pub and restaurant owned and operated by the Society of Graduate Students (SOGS) at Western University in London, Ontario. With a capacity of 197 inside and 203 on the patio, The Grad Club offers a full menu for breakfast, lunch, and dinner. The Night Kitchen Lead provides leadership in the kitchen during evening shifts, ensuring food preparation, service, and closing procedures are carried out efficiently, safely, and in alignment with Grad Club standards. The Night Kitchen Lead will also be called upon to look after the front of the house and closing responsibilities of the restaurant during the Operations Manager absence. This position sets a positive tone for teamwork and professionalism during the night shift while working hands-on alongside kitchen staff and Operations Manager. The Night Kitchen Lead will liaise and coordinate with the Senior Culinary Lead, who works during the day, to ensure effective continuity and efficiency between the day and the night kitchen shifts. The Night Kitchen Lead will also liaise with the Operations Manager to ensure that all health & safety regulations are followed by the night kitchen staff. The role requires flexibility to accommodate potential schedule changes, primarily evenings, with some days and weekends as needed.

Overview

Mission: To collectively advocate for and maintain graduate students’ academic, economic, and

social interests.

Vision: An elevated graduate student experience at Western University.

Values: Accessible | Accountable | Actionable | Adaptable | Affordable | Approachable

Key Accountabilities and Role Outcomes

Kitchen Operations and Standards

● Support effective evening kitchen operations to ensure efficiency, quality, and consistency in food production.

● Adhere to Grad Club recipes, portion standards, and presentation guidelines.

● Monitor inventory usage and minimize waste by following a first-in, first-out rotation system.

* Assist the Senior Kitchen Lead with ordering products to maintain proper inventory

● Assist the Grad Club Manager and the Senior Culinary Lead in maintaining cost controls and improving inventory systems.

● Keep storerooms, fridges, and freezers organized for smooth kitchen operations.

Food Preparation and Service

● Prepare, cook, and plate a variety of menu items to ensure quality and timely service.

● Maintain knowledge of all ingredients, plating standards, and dietary considerations for menu items to ensure compliance with relevant regulations and guidelines.

● Ensure catering and special events are prepared and delivered to Grad Club standards.

● Support consistent execution of the daily prep list and adapt to shift priorities.

● Maintains a strong sense of urgency and timeliness during service, ensuring orders are prepared, plated, and delivered efficiently without compromising quality.

Health, Safety, and Compliance

● Ensure compliance with all food safety, sanitation, and health regulations dictated by the Middlesex-London Health Unit.

● Oversee daily cleaning and sanitization duties and follow established cleaning schedules to maintain inspection readiness.

● Record food and storage temperatures to ensure proper handling and storage practices are followed.

● Report accidents, incidents, or equipment malfunctions promptly to the Grad Club Operations Manager and assist with proper reporting procedures.

Leadership and Training

● Provide evening shift leadership and mentorship to kitchen staff, setting a positive, professional, and respectful example.

● Mentor and support the kitchen staff team, reinforcing training and kitchen best practices.

● Promote teamwork, staff well-being, and job satisfaction by motivating colleagues and encouraging positive work habits.

● Assist the Grad Club Manager and the Grad Club Operations Manager with onboarding new staff, providing guidance and practical support during shifts.

● Share skills and knowledge to foster ongoing staff development.

Communication and Collaboration

● Communicate effectively and politely with front-of-house staff and other departments to ensure a smooth service experience.

● Keep the Grad Club Manager, the Grad Club Operations Manager, and the Senior Culinary Lead informed of staffing issues, conflicts, menu challenges, and operational concerns.

● Collaborate and communicate with the Senior Culinary Lead to mitigate issues and risks and improve efficiency and continuity between the day and night kitchen shifts.

● Participate in staff meetings and contribute suggestions for kitchen improvements.

● Ensure Grad Club policies are followed and provide constructive feedback when required.

● Supports the Grad Club Manager by providing recommendations and information on kitchen operations to achieve optimum financial performance and overall adherence to the budget plan.

Closing and Maintenance

● Take responsibility for following proper kitchen closing procedures, including cleaning and sanitizing, shutting down equipment, and securing the kitchen.

● Ensure kitchen cleanliness, sanitization, organization, and readiness for the next day’s service.

● During the absence of the Grad Club Manager or Operations Manager the Night Kitchen Lead willassist front-of-house staff with closing duties as required.

● Maintain oversight of waste records, cleaning logs, and shift checklists to ensure accountability and compliance with regulations.

Other Duties

● Perform other related tasks as assigned by the Grad Club Manager, the Grad Club Operations Manager, and the Senior Culinary Lead to support the overall success of The Grad Club.

* Lead the kitchen when Senior Kitchen Lead is on vacation or absent

Problem Solving and Authority for Decision

a) Examples of issues that the incumbent is expected to resolve independently, and who is affected:

● Determines the best practices for Grad Club kitchen night shift operations in coordination with the Senior Culinary Lead and compliant with the kitchen day shift operations.

● Provides day-to-day mentorship of kitchen staff (Grad Club non-managerial hourly employees), setting priorities, training, and reviewing processes.

● Engages staff for input on addressing operational issues, fostering a collaborative environment.

● Exercises judgment in knowing when to provide additional support or challenge staff to foster growth and accountability.

b) Examples of issues where the incumbent requires approval and/or consultation with a supervisor or collaborative work with others to resolve, and who is affected:

● Major staffing or financial allocations that are unanticipated are to be directed to the Grad Club Manager (e.g., equipment failures, such as refrigeration units, to determine when replacement is more cost-effective than repair).

● Substantial adjustments and implementing departmental processes and policies that impact other processes or departments.

● When faced with unexpected fluctuations requiring staffing level adjustments, makes recommendations on scheduling to the Grad Club Manager, including sending staff home or bringing in additional support, balancing operational needs and financial constraints.

● Addressing the effectiveness of service practices and workforce deployment, as well as adjusting approaches to maintain staff engagement and performance, should be directed to the Grad Club Manager.

● Utilizing professional knowledge and judgment to address technical malfunctions and equipment breakdowns (e.g., plumbing, kitchen appliances). Escalated the issue to the Grad Club Manager or the Grad Club Operations Manager to determine when to troubleshoot internally and when to involve technical support or repair services.

c) Pre-established Guidelines for Decisions: (e.g. List key University policies, Western collective agreement articles, Legislation, professional or other standards that specify the way the role must perform certain tasks or make certain decisions.)

● The Society of Graduate Students at Western University - The Grad Club Personnel Policies and Procedures

● Unified Documents - Constitution, Bylaws, and Policy Documents

● Middlesex-London Health Unit Food Safety Laws and Legal Activities

o Health Protection and Promotion Act (HPPA)

o Ontario Food Premises Regulation

o Food Premises Inspection and Mandatory Food Handler Certification By-laws

● Western University’s Health and Safety Policies and Regulations

● Accessibility for Ontarians with Disabilities Act (AODA) Training

● Occupational Health and Safety Awareness Training

● Workplace Violence and Harassment Training

● Workplace Hazardous Materials Information System (WHMIS) Training

Support and Resources

a) Leadership: Who provides the incumbent with work expectations, coaching, development support, formal performance feedback and evaluation?

● Grad Club Manager
● Senior Culinary Lead

b) Colleagues and Key Resource People: With whom does the incumbent regularly collaborate to receive or share information and engage in problem-solving relevant to their role?

● Grad Club Manager
● Grad Club Operations Manager
● Senior Culinary Lead

c) Other: List any specialized training, equipment, resources, or other supports required for success in this role.

● Accessibility for Ontarians with Disabilities Act (AODA) Training

● Occupational Health and Safety Awareness Training

● Workplace Violence and Harassment Training

● Workplace Hazardous Materials Information System (WHMIS) Training

● Valid Sanitation and Food Handler Certification for Ontario

● First Aid Certification

Requirements to Perform Successfully

a. Education

Minimum Required:

● Ontario Secondary School Diploma (OSSD) or equivalent.

Major:

● N/A

Professional Qualifications and Licenses:

● Valid Sanitation and Food Handler Certification for Ontario

● First Aid Certification

The Grad Club will provide any training and certifications needed for this position.

Preferred:

● Cook (Apprenticeship Certificate of Qualification – C of Q) Trade Code: 415A and/or Red

Seal Endorsement (RSE) – Cook, is an asset.

● Allergen Awareness Training is an asset.

b. Experience

Minimum Required:

● 3 years working in a commercial kitchen for restaurants, hotels, bars, and/or other hospitality businesses.

Experience:

● 3 years Line Cook/Lead Line Cook, Prep Cook Supervisor/Kitchen Supervisor, Kitchen

Shift Lead, and/or similar or equivalent role.

Preferred:

● Culinary Apprentice, Red Seal Cook, Sous Chef (Junior or Assistant), or Banquet/Catering Cook experience is an asset.

Knowledge, Skills, Abilities and Attributes

● Experience in high-volume restaurants, hotels, bars, and/or other hospitality kitchens.

● Demonstrates a strong sense of urgency and time management, staying focused and efficient in a fast-paced kitchen environment.

● Proficient at running a station and coordinating with other cooks during service.

● Demonstrated ability to coordinate and support a team during busy service periods.

● Experience with opening and closing kitchen procedures.

● Experience training and/or mentoring part-time, junior staff, and new staff on recipes,

food safety, or prep tasks.

● Hands-on experience with catering, special events, buffets, and/or large party service.

● Familiarity with inventory tracking, waste reduction, and food cost awareness.

● Strong customer service, interpersonal, and conflict resolution skills.

● Excellent written and oral communication skills.

● Upholds the confidentiality of personal information and documents.

● Uses Initiative and self-direction to complete tasks.

● Exercises tact and diplomacy in all working relationships with the following, but not limited to, graduate student membership and The Grad Club and SOGS staff, representing the organization thoughtfully and professionally.

● Uses Initiative and self-direction to complete tasks independently and manage and solve unexpected issues.

Rooted in over half a century of history, from its beginnings as “Happy Hour” in the 1960s to its expansion in 2004 with a full kitchen and year-round service, The Grad Club continues to thrive as an inclusive, safe, and vibrant gathering place. Situated on the traditional territories of the Anishinaabeg, Haudenosaunee, Lunaapeewak, and Attawandaron peoples, The Grad Club acknowledges and honours the historical and contemporary contributions of Indigenous peoples to the region and to Turtle Island as a whole.

Apply Today

If you are ready to lead our night kitchen team and make a meaningful impact on the graduate student community, we invite you to apply today. Join us in creating an exceptional dining experience at SOGS!

Please apply through Indeed and upload your resume and a brief cover letter (maximum of 250 words) highlighting your experience by July 29, 2026.

Note: Applications and interviews will be reviewed and conducted on a rolling basis throughout the recruitment period. We encourage you to apply early, as interviews will not wait until the closing date to begin.

Pay: $17.60-$23.00 per hour

Benefits:

• Flexible schedule

Work Location: In person