First Cook: Lead Line in High-Volume Campus Dining

University of Victoria; Victoria; On-site; CAD 50,000 - 65,000; Full time

Job summary

University of Victoria’s University Food Services (UNFS) is seeking a First Cook to participate in day-to-day retail, residential, and catering operations and oversee Second and Third Cooks within designated areas. The role aligns with standards set by the Executive Chef and Sous Chefs.

Ideal candidates have at least 2 years in a high-volume culinary setting, hold Grade 12, and a valid Food Safe Level I certification.

Qualifications

• Minimum 2 years' experience in a high-volume culinary environment
• Completion of Grade 12
• Valid Food Safe Level I Certification
• Enrollment in or completion of Apprenticeship training or Trade Equivalent as a Cook is an asset
• Ability to read, write, and comprehend English, and follow written and verbal instructions accurately
• Strong time management skills with the ability to prioritize multiple tasks in a fast-paced environment
• Excellent interpersonal skills with a service-oriented attitude
• Ability to work independently and collaboratively in a team
• Knowledge of provincial food safety and sanitation standards, with the ability to maintain high levels of personal hygiene and workplace safety
• Familiarity with food service operations and customer service principles
• Computer literate, with the ability to use basic applications and kitchen-related systems

Responsibilities

• Participate in day-to-day retail, residential and catering operations
• Oversee Second and Third Cooks within designated areas
• Perform duties as assigned by the Executive Chef, Executive Sous Chef, and/or the Sous Chef

Skills

Reading & writing English

Time management

Interpersonal skills

Teamwork

Food safety knowledge

Food service operations knowledge

Computer literacy

Education

Grade 12

Food Safe Level I Certification

Apprenticeship/Trade equivalent

Job description

University of Victoria’s University Food Services (UNFS) is seeking a First Cook to participate in day-to-day retail, residential, and catering operations and oversee Second and Third Cooks within designated areas. The role aligns with standards set by the Executive Chef and Sous Chefs.

Ideal candidates have at least 2 years in a high-volume culinary setting, hold Grade 12, and a valid Food Safe Level I certification.