Second Cook - Residence (Auxiliary)

University of British Columbia; Vancouver; On-site; CAD 36,000 - 38,000; Part time

Job summary

University of British Columbia invites applications for a Second Cook - Residence (Auxiliary). The role cooks meals in accordance with a menu plan in a high-volume kitchen and supports the Commissary Chef and First Cook.

It requires completion of a certified cooking program and FoodSafe Level 1, plus at least two years' related experience. The position is hourly, located in Vancouver, with postings through September 29, 2026, and ongoing vacancies.

Qualifications

• Completion of a certified cooking program.
• FoodSafe Level 1 certificate required.
• Minimum two years of related kitchen experience.

Responsibilities

• Cooks main courses, pastries, desserts, salads and specialty items to meet menu requirements.
• Supports direction from Commissary Chef and First Cook in daily operations.
• Leads a specific area of food production and delegates to assistants.
• Assesses quality of finished products before service.
• Greets and serves guests per UBC Food Services standards.
• Maintains allergen knowledge and substitutions to address concerns.
• Maintains sanitation and safety per Foodsafe and UBC policies.
• Adheres to the UBC Food Services dress code.
• Recommends inventory levels and assists with stock control.
• Cleans kitchen and equipment.
• Relieves duties as needed and performs related tasks.

Skills

Diversity awareness

Equity & inclusion

Education

Certified cooking program

FoodSafe Level 1

2+ years related experience

Job description

Staff - Union

Job Category

CUPE 116

Job Profile

CUPE 116 Hourly - Second Cook-Food Services

Job Title

Second Cook - Residence (Auxiliary)

Department

Residence Dining Back-of-House | Culinary | UBC Food Services | Student Housing and Community Services

Compensation Range

$26.26 - $27.62 CAD Hourly

Posting End Date

September 29, 2026

Note: Applications will be accepted until 11:59 PM on the Posting End Date.

Job End Date

Ongoing

This Job Requisition is for ten (10) vacancies.

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 Summary
Positions in this classification cook and prepare meals in accordance with a menu plan and assume responsibility for an assigned area of meal preparation in a high volume commercial kitchen.

Organizational Status
Reports to Chef or unit manager.

Work Performed

• Cooks and or prepares main courses, pastry items, desserts, salads, sandwich plates and specialty items on a large scale and as per unit requirements for established menu plans.

• Supports direction given by Commissary Chef and or First Cook in daily communications.

• Assumes responsibility for a specific area of food production as required by the unit, delegating tasks to assistant cooks as required.

• Assesses and ensures quality of finished product prior to shipping out.

• Greets, interacts and serves guests adhering to UBC Food Services customer service standards.

• Maintains a fundamental working knowledge of allergens, ingredients and substitutions to address allergy concerns.

• Maintains high standards of sanitation and safety, ensuring work is performed in compliance with Foodsafe, UBC policy and UBC Food Services safety guidelines.

• Maintains adherence to the UBC Food Services dress code.

• Recommends food inventory levels and assists with maintaining inventory.

• Cleans kitchen and kitchen equipment.

• Relieves responsibilities of other food service workers as operationally required.

• Carries out any other related duties as required in keeping with the qualifications and requirements of positions in this classification.

Consequence of Error/Judgement
Decisions relate to the sequence of food preparation; errors may result in minor delays.

Supervision Received
Works under general supervision and independently as required.

Supervision Given
May delegate work to assistant cooks.

Minimum Qualifications
Completion of a certified cooking program, FoodSafe level 1 certificate and a minimum two years of related experience or an equivalent combination of education and experience.

• 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

Preferred Qualifications

Strong interpersonal and customer service skills.