Third Cook (Auxiliary)

University of British Columbia; East Central Okanagan Electoral Area; On-site; CAD 28,000 - 36,000; Part time

Job summary

University of British Columbia is seeking a Third Cook (Auxiliary) to support day-to-day food production under the direction of the Sous Chef. The role involves cooking, line work, and on-site food preparation at UBCO.

The position requires a Grade 12 or equivalent, a cooking certificate and Food Safe Level 1, plus about one year of related experience or an equivalent combination of education and experience. Flexibility for evenings and weekends is expected.

Qualifications

• Grade 12 or equivalent.
• Certificate in cooking from a recognized cooking institution and Food Safe Level 1.
• One year of related experience or an equivalent combination of education and experience.

Responsibilities

• Cook food in assigned location.
• Participate in day to day production.
• Work the assigned line or station.
• Do food preparation work.
• Other duties as required.

Skills

Customer service

Teamwork

Multitasking

Time management

Flexibility

Physical stamina

Education

Grade 12 or equivalent

Cooking certificate

Food Safe Level 1

Job description

Job TitleThird Cook (Auxiliary)Job CategoryBCGEU Okanagan Support StaffJob ProfileBCGEU OK Hourly - Third CookJob Family GroupStaff - UnionDepartmentUBCO | Management | Food ServicesCompensation Range$22.88 - $22.88 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 Title: Third CookJob DescriptionUnder the direction of the Sous Chef, the Third Cook is responsible for cooking, day to day production, works the assigned line or station and does food preparation work.Organizational StatusReporting to the Sous Chef, the position interacts with other Food Services Staff. Receives direction and guidance from the First Cook.Work Performed- Cooking food in assigned location- Participates in day to day production- Works the assigned line or station- Does food preparation work- Other duties as requiredConsequence of Error/JudgementImproper food care or storage could result in food waste and lost resources and unnecessary costs.Supervision ReceivedReports to the Sous Chef. Takes day to day direction from the First Cook.Supervision GivenNo supervision given.Preferred Qualifications- Grade 12 or equivalent- certificate in cooking from a recognized cooking institution and Food Safe Level 1 Certificate- One year of related experience 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- 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