First Cook (Sessional)
First Cook (Sessional)
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Job Description
Job Category
BCGEU Okanagan Support StaffJob Profile
BCGEU OK Salaried - First CookJob Title
First Cook (Sessional)Department
UBCO Back of House Food ServicesCompensation Range
$3987.00 - $4271.00 CAD MonthlyPosting End Date
September 29 2025Note: Applications will be accepted until 11:59 PM on the Posting End Date.
Job End Date
OngoingAt 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 First Cook participates and oversees the day to day production including baking works the assigned line or station when required assumes the responsibility of leading the kitchen team in a designated area and supervises Second Cooks Third Cooks and Kitchen Attendants.
Organizational Status
Reporting to the Sous Chef the position interacts with other Food Services Staff. Provides training and direction to the kitchen team and acts as the leader of the kitchen in the absence of a Sous Chef.
Work Performed
- Participates in and oversees day to day production.
- Responsible for baking requirements for production.
- Works the assigned line or station when required.
- Assumes the responsibility of leading a kitchen team in a designated area.
- Supervises Second Cooks Third Cooks and Kitchen Attendants.
- Provides training and direction to the kitchen in absence of a Sous Chef.
- 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.
Supervision Given
Supervises Second Cooks Third Cooks and Kitchen Attendants. Provides training and direction to the kitchen team and acts as the leader of the kitchen in the absence of a Sous Chef.
Minimum Qualifications
Grade 12 or equivalent certificate in cooking from a recognized cooking institution Food Safe Level 1 Certificate and the completion of a Red Seal certification is required. Three years related experience including supervision of other staff or an equivalent combination of education and experience.
Expectations for all UBC employees:
- Willingness to respect diverse perspectives including perspectives in conflict with ones own
- Demonstrates a commitment to enhancing ones own awareness knowledge and skills related to equity diversity and inclusion
Employment Type
Full-Time
