Second Cook (Auxiliary)

University of British Columbia; East Central Okanagan Electoral Area; On-site; CAD 28,000 - 39,000; Part time

Job summary

University of British Columbia Okanagan Food Services seeks a Second Cook (Auxiliary) to support day-to-day production on a designated line. You will handle food preparation tasks and lead a station as required.

The role requires experience in food services, strong teamwork, and the ability to train fellow cooks, with flexibility to work evenings and weekends during peak periods.

Qualifications

• Minimum Grade 12 or equivalent required.
• Certificate in cooking from a recognized institution recommended.
• Food Safe Level 1 certificate required or in progress.

Responsibilities

• Participates in day-to-day production on the appropriate line or station.
• Performs food preparation tasks as assigned.
• Provides leadership at a specific station and oversees operations.
• Trains Second and Third Cooks as needed.
• Performs other duties as required.

Skills

Food preparation

Leadership

Training

Teamwork

Organization

Multitasking

Flexibility

Customer service

Education

Grade 12 or equivalent

Cooking certificate

Food Safe Level 1

Job description

Job TitleSecond Cook (Auxiliary)Job CategoryBCGEU Okanagan Support StaffJob ProfileBCGEU OK Hourly - Second CookJob Family GroupStaff - UnionDepartmentUBCO | Management | Food ServicesCompensation Range$24.31 - $24.31 CAD HourlyJob End DateOctober 16, 2026Posting End DateOctober 26, 2026Note: Applications will be accepted until 11:59 PM on the Posting End Date.At UBC, we believe that attracting and sustaining a diverse workforce is key to the successful pursuit of excellence in research, innovation, and learning for all faculty, staff and students. Our commitment to employment equity helps achieve inclusion and fairness, brings rich diversity to UBC as a workplace, and creates the necessary conditions for a rewarding career.Job DescriptionUnder the direction of the Sous Chef, the Second Cook is responsible for day-to-day production, works the assigned line or station, does food preparation work, assumes a leadership role at a specific station and provides training as required to Second and Third Cooks.Organizational StatusReporting to the Sous Chef, the position interacts with other Food Services Staff. Receives direction and guidance from the First Cook.Work Performed- Participates in day-to-day production- Works the assigned line or station- Does food preparation work- Assumes a leadership role at specific station- Provides training to Second and Third Cooks- Other duties as requiredConsequence of Error/JudgementImproper food care or storage could result in food waste and lost resources and unnecessary costs. Ineffective leadership and poor customer service could negatively impact the reputation of UBCO Food Services.Supervision ReceivedReports to the Sous Chef. Takes day to day direction from the First Cook.Supervision GivenNo supervision given. Provides training to Second and Third Cooks when required.Preferred Qualifications- Grade 12 or equivalent- certificate in cooking from a recognized institution and Food Safe Level 1 Certificate- Two years related experience, including cooking in a food services environment with a variety of cuisines and specialty items or an equivalent combination of education and experiencePerformance Competencies & Criteria- Ability to maintain cafeteria in a safe and sanitary manner- Ability to lift medium weight objects and requires continuous physical activity- Excellent customer service skills with ability to deal tactfully and diplomatically with internal and external contacts- Must be flexible and able to manage conflicting priorities to meet deadlines- Ability to work effectively both independently and as part of a team with an aptitude for working in a collegial and collaborative environment- Excellent organizational skills, with a demonstrated ability to handle a high volume of work during peak periods; ability to multitask.- Ability to work flexible hours, including evenings and weekends- Must be able to lift 30+ LBS safely- Must be able to work on your feet for 8+ hoursMinimum Qualifications- Willingness to respect diverse perspectives, including perspectives in conflict with one’s own- Demonstrates a commitment to enhancing one’s own awareness, knowledge, and skills related to equity, diversity, and inclusion