Third Cook (Sessional)

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

Job summary

A major educational institution in Kelowna is seeking a Third Cook to join their Food Services team. Under the direction of the Sous Chef, you will be responsible for daily cooking, food preparation, and working on an assigned line. The ideal candidate should hold a Grade 12 or equivalent, a cooking certificate, and a Food Safe Level 1 Certificate, along with relevant experience.

Qualifications

• Must have one year of related experience or equivalent combination of education and experience.
• Willingness to respect diverse perspectives and enhance skills related to equity and inclusion.

Responsibilities

• Cooking food in assigned location.
• Participates in day to day production.
• Works on the assigned line or station.
• Handles food preparation work.

Skills

Cooking

Food Preparation

Teamwork

Education

Grade 12 or equivalent

Certificate in cooking from a recognized institution

Food Safe Level 1 Certificate

Job description

Staff - Union

Job Category BCGEU Okanagan Support Staff Job ProfileBCGEU OK Salaried - Third Cook Job Title Third Cook (Sessional) Department UBCO | Back of House | Food Services Compensation Range $3,271.00 - $3,271.00 CAD Monthly Posting End Date September 29, 2025

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

Job End Date

Ongoing

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
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 ay 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.

Minimum 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.

Expectations for all UBC employees:
- 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