Job Category

Job Profile

Job Title

Department

Compensation Range

Posting End Date

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

Job End Date

This job requisition is for two (2) vacancies.

These are sessional positions that work between September to May with recall rights to the position each year.

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
Positions in this classification cook and prepare meals in accordance with a menu plan and assume responsibility for an assigned area of meal preparation in a high volume commercial kitchen.

Organizational Status
Reports to Chef or unit manager

Work Performed

• Cooks and or prepares main courses, pastry items, desserts, salads, sandwich plates and specialty items on a large scale and as per unit requirements for established menu plans.

• Supports direction given by Commissary Chef and or First Cook in daily communications.

• Assumes responsibility for a specific area of food production as required by the unit, delegating tasks to assistant cooks as required.

• Assesses and ensures quality of finished product prior to shipping out.

• Greets, interacts and serves guests adhering to UBC Food Services customer service standards. 

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

• Maintains high standards of sanitation and safety, ensuring work is performed in compliance with Foodsafe, UBC policy and UBC Food Services safety guidelines. Maintains adherence to the UBC Food Services dress code. 

• Recommends food inventory levels and assists with maintaining inventory.

• Cleans kitchen and kitchen equipment.

• Relieves responsibilities of other food service workers as operationally required.

• Carries out any other related duties as required in keeping with the qualifications and requirements of positions in this classification.

Consequence of Error/Judgement
Decisions relate to the sequence of food preparation; errors may result in minor delays.

Supervision Received
Works under general supervision and independently as required

Supervision Given
May delegate work to assistant cooks.

Minimum Qualifications
Completion of a certified cooking program, FoodSafe level 1 certificate and a minimum two years 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

Certificate in cooking from a recognized cooking institution and Food Safe Level 1 Certificate.2 years relevant experience or the equivalent combination of education and experience.