Third Cook (Auxiliary)
About the role
Staff - Union
Job Category BCGEU Okanagan Support Staff
Job Profile
BCGEU OK Hourly - Third Cook
Job Title Third Cook (Auxiliary)
Department UBCO | Back of House | Food Services
Compensation Range $21.57 - $21.57 CAD Hourly
Posting End Date August 14, 2025
Note: Applications will be accepted until 11:59 PM on the Posting End Date.
Job End Date Jul 11, 2025
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 Title: Third Cook
Job Description 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 day 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.
Preferred 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.
Performance Competencies & Criteria
- Ability to maintain cafeteria in a safe and sanitary manner
- Ability to lift medium weight objects and requires continuous physical activity
- Excellent customer service skills with ability to deal tactfully and diplomatically with internal and external contacts
- Must be flexible and able to manage conflicting priorities to meet deadlines
- Ability to work effectively both independently and as part of a team with an aptitude for working in a collegial and collaborative environment
- Excellent organizational skills, with a demonstrated ability to handle a high volume of work during peak periods; ability to multitask
- Ability to work flexible hours, including evenings and weekends
- Must be able to lift 30+ LBS safely
- Must be able to work on your feet for 8+ hours
Third Cook (Auxiliary)
About the role
Staff - Union
Job Category BCGEU Okanagan Support Staff
Job Profile
BCGEU OK Hourly - Third Cook
Job Title Third Cook (Auxiliary)
Department UBCO | Back of House | Food Services
Compensation Range $21.57 - $21.57 CAD Hourly
Posting End Date August 14, 2025
Note: Applications will be accepted until 11:59 PM on the Posting End Date.
Job End Date Jul 11, 2025
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 Title: Third Cook
Job Description 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 day 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.
Preferred 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.
Performance Competencies & Criteria
- Ability to maintain cafeteria in a safe and sanitary manner
- Ability to lift medium weight objects and requires continuous physical activity
- Excellent customer service skills with ability to deal tactfully and diplomatically with internal and external contacts
- Must be flexible and able to manage conflicting priorities to meet deadlines
- Ability to work effectively both independently and as part of a team with an aptitude for working in a collegial and collaborative environment
- Excellent organizational skills, with a demonstrated ability to handle a high volume of work during peak periods; ability to multitask
- Ability to work flexible hours, including evenings and weekends
- Must be able to lift 30+ LBS safely
- Must be able to work on your feet for 8+ hours