Third Cook - Residence (Auxiliary)

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

Job summary

A leading university in Vancouver is hiring a Third Cook for its Food Services. The role involves preparing, cooking, and serving meals for a diverse clientele, ensuring quality service, and maintaining kitchen standards. Candidates should possess a cooking certificate and strong interpersonal skills.

Qualifications

• Minimum one year related experience or equivalent combination of education and experience.
• Willingness to respect diverse perspectives.
• Commitment to equity, diversity, and inclusion.

Responsibilities

• Prepares and cooks meals according to menu plan.
• Maintains proper sanitation and safety standards.
• Interacts and serves guests following customer service standards.

Skills

Interpersonal skills

Customer service

Education

Certificate in cooking

FoodSafe Level 1

Job description

Staff - Union

Job Category CUPE 116 Job ProfileCUPE 116 Hourly - Third Cook - Food Services Job Title Third Cook - Residence (Auxiliary) Department Residence Dining Back-of-House | Culinary | UBC Food Services | Student Housing and Community Services Compensation Range $22.06 - $23.32 CAD Hourly Posting End Date June 29, 2025

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

Job End Date

This posting has twenty (20) vacancies.

The hourly wage, inclusive of a 1% wage differential, is $ 22.28 - $23.55 .

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
Prepares, cooks and serves meals in accordance with a menu plan.

Organizational Status
Reports to all unit Supervisors or Managers.

Work Performed
Working under the direction of kitchen leadership, completes tasks as directed.

Follows direction provided in daily communications.

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 and serves as required. Greets, interacts and serves guests in accordance with UBC Food Services customer service standards.

Maintains a fundamental working knowledge of allergens, ingredients and substitutions to address allergy concerns.

Recommends food inventory levels; assists in maintaining inventory.

Cleans kitchen and kitchen equipment.

Assesses and ensures quality of finished product prior to service.

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 UBC Food Services safety guidelines. Maintains adherence to the UBC Food Services dress code.

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

Strong interpersonal and customer service skills.