Third Cook, Concessions-2

The University of British Columbia; North Vancouver; On-site; CAD 30,000 - 60,000; Full time

Job summary

Join a leading university as a Third Cook in the Concession Services department, responsible for meal preparation and kitchen management. This full-time position offers the opportunity to work with a diverse team focused on delivering quality food services to the UBC community. Ideal candidates will hold a cooking certificate and have a passion for food safety and service excellence.

Qualifications

• Requires minimum one year of related experience or equivalent combination of education and experience.
• Willingness to respect diverse perspectives.
• Demonstrates commitment to equity, diversity, and inclusion.

Responsibilities

• Cooks and prepares meals according to a menu plan.
• Performs grill cooking and takes food orders from customers.
• Cleans kitchen and assesses quality of finished products.

Skills

Cooking

Food Safety

Teamwork

Education

Certificate in cooking from a recognized cooking institution

FoodSafe level 1 certificate

Grade 12 Education

Job description

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Staff - Union

Job Category

CUPE 116

Job Profile

CUPE 116 Hourly - Third Cook - Food Services

Job Title

Third Cook, Concessions-2

Department

Concession Services | Athletics & Recreation

Compensation Range

$22.06 - $23.32 CAD Hourly

Posting End Date

June 22, 2025

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

Job End Date

Please note that this is an Auxiliary position and hours for this position may vary based on business needs. We are recruiting for two (2) 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

Cooks and prepares meals in accordance with a menu plan.

Organizational Status

Athletics & Recreation (A&R) is a department within the VP Students portfolio, with a strong focus on creating an exceptional UBC student experience. The A&R Department has a team of approximately 150 employees, and is led by a strong cross-unit management team. It services over 60,000 students through recreational programming, 26 varsity teams, 17 competitive club teams, along with thousands of members of the UBC community.

Work Performed

• Cooks and or prepares main courses, pastry items, bakeshop items, desserts, salads, sandwich plates and specialty
  
  

items on a large scale and as per unit requirements.

• Performs grill cooking and short order cooking; takes food orders from customers as required.
• Recommends food inventory levels; assists in maintaining inventory.
• Cleans kitchen and kitchen equipment.
• Assesses and ensures quality of finished product prior to shipping out.
• Performs the duties of other food service workers on a relief basis as operationally required.
• Maintains proper standards of sanitation and safety in accordance with FoodSafe, UBC policy and safety guidelines.
• Carries out any other related duties as required in keeping with the qualifications and requirements of positions in this
  
  

classification.

Consequence of Error/Judgement

Makes minor decisions related to the readiness of foods being prepared; errors may negatively impact customer experience.

Supervision Received

Works under general supervision and independently as required.

Supervision Given

None.

Minimum Qualifications

Certificate in cooking from a recognized cooking institution, FoodSafe level 1certificate and a minimum one year 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

Grade 12 Education, Certificate in cooking from a recognized cooking institution, Food Safe Level 1 Certificate and 1 year relevant experience.

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Higher Education

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