Second Cook - Retail (Sessional)

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

Job summary

University of British Columbia is seeking a Second Cook - Retail (Sessional) to prepare meals in a high-volume kitchen under supervision. This role supports the Retail unit within UBC Food Services and Student Housing and Community Services in a sessional capacity for the September–May period with recall rights.

The successful candidate will cook according to a menu, maintain quality, safety and sanitation, and assist with inventory and guest service.

Qualifications

• Completion of a certified cooking program and FoodSafe Level 1 certificate.
• Minimum two years of related experience or equivalent education/experience.
• Commitment to equity, diversity, and inclusion as part of the workplace.

Responsibilities

• Cooks main courses, pastries, desserts, salads, sandwiches and specialty items in a high-volume kitchen.
• Follow directions from Commissary/First Cook and supervise assistant cooks when required.
• Ensure quality and safety of finished products before service.
• Maintain sanitation, safety standards per Foodsafe and UBC policies.
• Interact with guests and provide courteous customer service.
• Monitor ingredients, allergens, substitutions and inventory.

Skills

Food preparation

Safety awareness

Education

Certified cooking program

FoodSafe Level 1 Certificate

Job description

Staff - Union

Job Category

CUPE 116

Job Profile

CUPE 116 Hourly - Second Cook-Food Services

Job Title

Second Cook - Retail (Sessional)

Department

Retail | UBC Food Services | Student Housing and Community Services

Compensation Range

$26.26 - $27.62 CAD Hourly

Posting End Date

September 22, 2026

Job End Date

Ongoing

This job requisition is for two (2) vacancies.

These are sessional positions that work between September to May with recall rights to the position each year.

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

Certificate in cooking from a recognized cooking institution and Food Safe Level 1 Certificate.2 years relevant experience or the equivalent combination of education and experience.