Second Cook (Sessional)

University of British Columbia; Kelowna; On-site; CAD 30,000 - 60,000; Full time

Job summary

A prestigious Canadian university in Kelowna is seeking a Second Cook to oversee day-to-day food production, participate in food preparation tasks, and train other kitchen staff. Ideal candidates will possess a Grade 12 education, cooking certificate, and two years of related experience. The role requires excellent customer service skills, flexibility, and the ability to work both independently and collaboratively.

Qualifications

• Willingness to respect diverse perspectives.
• Commitment to enhancing awareness and skills related to equity, diversity, and inclusion.

Responsibilities

• 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.

Skills

Excellent customer service skills

Ability to maintain cafeteria in a safe and sanitary manner

Ability to work effectively both independently and as part of a team

Flexibility to manage conflicting priorities

Education

Grade 12 or equivalent

Certificate in cooking from a recognized institution

Food Safe Level 1 Certificate

Job description

Overview

Staff - Union Job Category BCGEU Okanagan Support Staff Job Profile BCGEU OK Salaried - Second Cook Job Title Second Cook (Sessional) Department UBCO | Back of House | Food Services Compensation Range $3,476.00 - $3,476.00 CAD Monthly Posting End Date November 14, 2025

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

Job End Date Ongoing

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 Description Summary

Under 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 Status

Reporting 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 required.

Consequence of Error/Judgement

Improper 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 Received

Reports to the Sous Chef. Takes day to day direction from the First Cook.

Supervision Given

No supervision given. Provides training to Second and Third Cooks when required.

Minimum Qualifications

• Will ingness 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

• Grade 12 or equivalent and 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 experience.

Performance 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