First Cook

Job summary

Participate in daily retail, residential dining, and/or catering operations, performing cooking duties according to established operating standards. Oversee Second and Third Cooks in the designated area and carry out duties assigned by the Executive Chef, Executive Sous Chef, or Sous Chef.

Job details

University Food Services (UNFS) is the primary provider of food and beverage services at the University of Victoria, serving students, staff, faculty, and external clients through retail, residential dining, and its catering division, Degrees Catering. UNFS operates a variety of campus venues ranging from small grab-and-go cafés to high-volume food court operations. The First Cook is responsible for participating in the day-to-day retail, residential and/or catering operations and overseeing Second and Third Cooks within their designated areas. The First cook performs duties as assigned by the Executive Chef, Executive Sous Chef, and/or the Sous Chef in accordance with established standards of operation. Experience A minimum 2 years' experience in a high-volume culinary environment or an equivalent combination of education and experience. Specialized Knowledge/Education Completion of Grade 12. Valid Food Safe Level l Certification. Enrollment in or completion of Apprenticeship training or Trade Equivalent as a Cook is an asset. Skills/Abilities Ability to read, write, and comprehend English, and follow written and verbal instructions accurately. Strong time management skills with the ability to prioritize multiple tasks in a fast-paced environment. Excellent interpersonal skills with a service-oriented attitude. Ability to work independently and collaboratively in a team. Knowledge of provincial food safety and sanitation standards, with the ability to maintain high levels of personal hygiene and workplace safety. Familiarity with food service operations and customer service principles. Computer literate, with the ability to use basic applications and kitchen-related systems

What you’ll do

Participate in daily retail, residential dining, and/or catering operations, performing cooking duties according to established operating standards. Oversee Second and Third Cooks in the designated area and carry out duties assigned by the Executive Chef, Executive Sous Chef, or Sous Chef.

Requirements

Requires at least two years of experience in a high-volume culinary environment or an equivalent combination of education and experience, Grade 12 completion, and valid Food Safe Level I certification. Apprenticeship training or a Cook trade equivalent is an asset; candidates should also have strong communication, time management, teamwork, food safety, customer service, and basic computer skills.

Listed skills

• Food preparation · Preferred
• Team Supervision · Preferred
• Time management · Preferred
• interpersonal skills · Preferred
• Customer service · Preferred
• Teamwork · Preferred
• Food safety · Preferred
• Sanitation · Preferred
• Occupational safety · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• High-Volume Cooking
• Food Preparation
• Team Supervision
• Time Management
• Task Prioritization
• Interpersonal Skills
• Customer Service
• Teamwork
• Independent Work
• Food Safety
• Sanitation
• Personal Hygiene
• Workplace Safety
• Food Service Operations
• Computer Literacy
• Written and Verbal Communication

Job areas

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

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