Staff - Union

Job Category

CUPE 116

Job Profile

CUPE 116 Hourly - Commissary Cook-Food Serv.

Job Title

Commissary Cook (Part time Regular)

Department

Sage | Culinary | UBC Food Services | Student Housing and Community Services

Compensation Range

$30.84 - $33.48 CAD Hourly

Posting End Date

March 24, 2026

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

Job End Date

Ongoing

Availability to work daytime, evening, and weekend shifts is required.

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
Commissary Cook - Sage Restaurant, Catering and Peter Wall Ideas Lounge.

Oversees and participates in the day-to-day operation of a commercial kitchen for Sage Restaurant, Catering and Peter Wall Ideas Lounge, assuming responsibility for menu design, food preparation, and food production. Coordinates and allocates the work of a large staff team.

Organizational Status
Reports to the Sous Chef, Sage Restaurant. Works collaboratively on the Sage dining experience, Peter Wall Ideas Lounge and Sage Catering with the Executive Chef, Catering, Restaurants and Mobile Operations. Works closely with all Food Services Managers and Executive Chef. Supervises the staff team working in the operation including first cooks, second cooks and other food service workers.

Work Performed

1. Coordinates food preparation, food production and catering production to ensure that daily unit & catering requirements are met for Sage Restaurant, Catering and Peter Wall Ideas Lounge.

2. Works closely with Manager, Sage, Catering Coordinator and Supervisor to ensure quality and service standards are met and ensure operational targets are achieved for the department.

3. Supervises a large group of employees including first cooks, second cooks, sales attendants and student workers. Coordinates the workload and provides training and direction to the staff team.

4. Responsible for hands-on production of daily menu items and relieves responsibilities of workers as operationally required.

5. Provides oversight to staff scheduling including advising and recommending staffing levels and scheduling changes to management.

6. Designs, plans and implements new menu plans for Sage Restaurant, Catering, and Peter Wall Ideas Lounge keeping with the principles of being creative and artistic; and providing an upscale dining & catering experience to the clients & customers.

7. Responsible for food costing of the menu plans including adhering to food cost targets; evaluating and adjusting recipes to maintain food costs using an inventory management program.

8. Designs and executes sophisticated menu plans that include West Coast cuisine, French cuisine & other ethnic cuisines to meet the service standards of the department.

9. Designs and executes recipes including reading, understanding, & following recipes as well as providing direction to food service personnel on assembly and/or execution.

10. Oversees and participates in specialty production to ensure daily volume requirements are met in accordance with menu plans.

11. Assesses and ensures quality and consistency of finished product prior to service. Responsible for teaching, monitoring and evaluating first cooks and second cooks on culinary knowledge and techniques.

12. Participates in the implementation of special food related events, themes and promotions.

13. Orders and maintains appropriate inventory levels of products; assists with counting and reconciliation of food inventory levels of management.

14. Sets and maintains high standards of sanitation and safety; ensuring work is performed in compliance with Foodsafe, UBC policy and UBC Food Services safety guidelines. Including organizing and cleaning kitchen and equipment.

15. Partners with the local Health Authority during inspections and creates and implements suggested changes.

16. 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 decisions related to the coordination and implementation of food preparation and promotion activities in a large commercial production area; inappropriate decisions could impact food quality and quantity and have a negative effect on the department's reputation and financial position.

Supervision Received
Works independently with minimum supervision. Reports directly to the Sous Chef, Sage Restaurant. Receives direction and supervision from Executive Chef, Culinary Director.

Supervision Given
Coordinates, allocates and monitors the work of a large staff team including first cooks, second cooks and other food service workers.

Minimum Qualifications
Completion of a certified cooking program at a recognized college, red seal cook certification, FoodSafe level 1 certificate and a minimum five 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, Food Safe Level 1 Certificate and Red Seal Cook Certification. 5 years relevant experience or the equivalent combination of education and experience. Prefer for most recent five years of experience to be in an upscale trendy dining & catering environment including experience with corporate catering & high end events. Prefer experience in hotel and hospitality industry specifically, having worked in a four or five star restaurant and/or hotel. Knowledge and experience with the following preferred: West Coast cuisine, French cuisine and other ethnic cuisines, flavours and ingredients; and creating handcrafted high end canapés & hors d'oeuvres and baking. Excellent cooking and grill skills including preparing seafood. Demonstrated knowledge of modern plating and culinary trends. Excellent knife skills & good butchery skills. Knowledge of food safety and ACCP Hazard Analysis & Critical Control Points including Food Safe Certification. Strong interest in self-improvement and further education in culinary arts. Basic knowledge of computer skills including Microsoft Office programs. Knowledge of Optimum Controls is preferred.

Demonstrated supervisory experience, preferably in a unionized environment. Demonstrated experience as a leader, preferably in coordinating, producing and executing large-scale events of 150 to 250 guests. The ability to coordinate, train, teach, and motivate a diverse staff team, and work with a high degree of accuracy in a fast paced environment. Effective oral and written communication, leadership, interpersonal and time management skills.

Must be able to work a flexible schedule including weekdays, evenings and weekends. Presents in a professional and respectful manner.

About Us

The University of British Columbia is a global centre for research and teaching, consistently ranked among the top 20 public universities globally. A large part of what makes us unique is the community of engaged students, faculty, and staff who are collectively committed to shaping a better world.

Recognized as a leading employer in British Columbia and Canada, UBC supports inspired students, faculty and staff on their journey of discovery, and challenges them to realize their greatest potential. New ideas, changing infrastructure, innovative technology, and fresh approaches are opening up possibilities for the future of research, teaching, and work. Are you ready to embrace the future together?

Equity and diversity are essential to academic excellence. An open and diverse community fosters the inclusion of voices that have been underrepresented or discouraged. We encourage applications from members of groups that have been marginalized on any grounds enumerated under the B.C. Human Rights Code, including sex, sexual orientation, gender identity or expression, racialization, disability, political belief, religion, marital or family status, age, and/or status as a First Nation, Metis, Inuit, and/or Indigenous person.

All qualified candidates are encouraged to apply; however Canadians and permanent residents will be given priority.

If you have any accommodation or accessibility needs during the job application process, please contact the Centre for Workplace Accessibility at

workplace.accessibility@ubc.ca

.