Third Cook - Residence (Sessional)

University of British Columbia; Vancouver; On-site; CAD 32,000 - 34,000; Full time

Job summary

University of British Columbia in Vancouver is hiring a Third Cook for Residence (Sessional) to prepare, cook and serve meals per a menu plan. You will work under kitchen leadership, handling main courses, pastries and specialty items for a high-volume operation.

The role requires a cooking certificate, FoodSafe level 1, and at least one year of related experience, with a focus on safety, allergen awareness and guest service. Ongoing posting for ten vacancies and a competitive hourly rate.

Qualifications

• Certificate in cooking from a recognized cooking institution.
• FoodSafe level 1 certificate.
• 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.

Responsibilities

• Prepares, cooks and serves meals in accordance with a menu plan.
• Cooks and prepares main courses, pastries, bakeshop items, desserts, salads and specialty items on a large scale.
• Takes food orders from customers and serves guests per standards.
• Maintains sanitation and safety in accordance with FoodSafe and UBC policies.
• Assesses and ensures quality of finished product prior to service.
• Performs the duties of other food service workers on a relief basis as required.
• Carries out other related duties as required in keeping with position qualifications.

Skills

Interpersonal skills

Customer service

Education

Certificate in cooking

FoodSafe level 1 certificate

Job description

Staff - Union

Job Category

CUPE 116

Job Profile

CUPE 116 Hourly - Third Cook - Food Services

Job Title

Third Cook - Residence (Sessional)

Department

Residence Dining Back-of-House | Culinary | UBC Food Services | Student Housing and Community Services

Compensation Range

$23.40 - $24.74 CAD Hourly

Posting End Date

September 29, 2026

Job End Date

Ongoing

This Job Requisition is for ten (10) 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

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.