Second Cook

Job Category BCGEU Okanagan Support Staff Job Title Second Cook Department UBCO | Management | Food Services Posting End Date September 6, 2026 Note: Applications will be accepted until 11:59 PM on the Posting End Date. Job End Date August 31, 2026 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 Second Cook is responsible for day-to-day production, works the assigned line or station, does food preparation work, assumes a leadership role at a specific station and provides training as required to Second and Third Cooks. 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 Participates in day-to-day production Works the assigned line or station Does food preparation work Assumes a leadership role at specific station Provides training to Second and Third Cooks Other duties as required Consequence of Error/Judgement Improper food care or storage could result in food waste and lost resources and unnecessary costs. Ineffective leadership and poor customer service could negatively impact the reputation of UBCO Food Services. Supervision Received Reports to the Sous Chef. Takes day to day direction from the First Cook. Supervision Given No supervision given. Provides training to Second and Third Cooks when required. Preferred Qualifications Grade 12 or equivalent certificate in cooking from a recognized institution and Food Safe Level 1 Certificate Two years related experience, including cooking in a food services environment with a variety of cuisines and specialty items 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 Minimum Qualifications 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

The Second Cook is responsible for day-to-day food production and managing assigned kitchen stations. They provide training to junior cooks and ensure high standards of food care and customer service.

Candidates should have a Grade 12 diploma or cooking certificate, Food Safe Level 1, and two years of related experience. A commitment to equity, diversity, and inclusion is also required.

• Time managementPreferred
• Customer servicePreferred

Identified from the job description. Confirm important requirements above.

• Food Preparation
• Line Cooking
• Kitchen Leadership
• Staff Training
• Customer Service
• Sanitation Management
• Multitasking
• Time Management
• Collaboration
• Physical Stamina

• Food & Beverage
• Hospitality
• Education
• Manufacturing
• Management & Leadership

Minimum education

High school

Minimum experience

2+ years

Apply by

Sep 25, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Entry level