Third Cook (Auxiliary)

The University of British Columbia; Kelowna; On-site; CAD 24,000 - 34,000; Part time

Job summary

The University of British Columbia (UBCO) is seeking a Third Cook (Auxiliary) under the direction of the Sous Chef. The role involves cooking, day-to-day production, and station work within Food Services.

Reporting to the Sous Chef, the position emphasizes safe food handling, fast multitasking, and teamwork. Flexible hours including evenings and weekends are required.

Qualifications

• Grade 12 or equivalent.
• Certificate in cooking from a recognized cooking institution.
• Food Safe Level 1 Certificate.

Responsibilities

• Cooking food in assigned location.
• Participates in day to day production.
• Works the assigned line or station.
• Does food preparation work.
• Other duties as required.

Skills

Customer service

Teamwork

Flexibility

Multitasking

Education

Grade 12 or equivalent

Cooking certificate

Food Safe Level 1

Job description

Staff - Union

Job Category

BCGEU Okanagan Support Staff

Job Profile

BCGEU OK Hourly - Third Cook

Job Title

Third Cook (Auxiliary)

Department

UBCO | Management | Food Services

Compensation Range

$21.57 - $21.57 CAD Hourly

Posting End Date

September 14, 2026

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

Job End Date

August 2, 2026

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 Cook

Job Description

Under 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 Status

Reporting 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 required

Consequence of Error/Judgement

Improper food care or storage could result in food waste and lost resources and unnecessary costs.

Supervision Received

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

Supervision Given

No 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+ hours