Second Cook (Sessional)
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Job Location:
Monthly Salary:
Posted on:
30+ days ago
Vacancies:
1 Vacancy
Job Summary
Staff - Union
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.
Minimum Qualifications
- 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
Preferred Qualifications
Grade 12 or equivalent and 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 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
Job Category
BCGEU Okanagan Support StaffJob Profile
BCGEU OK Salaried - Second CookJob Title
Second Cook (Sessional)Department
UBCO Back of House Food ServicesCompensation Range
$3476.00 - $3476.00 CAD MonthlyPosting End Date
November 14 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 Description SummaryUnder 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.
Minimum Qualifications
- 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
Preferred Qualifications
Grade 12 or equivalent and 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 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
Key Skills
- Culinary Experience
- Food Handling
- Restaurant Experience
- Food Preparation Experience
- Kitchen Experience
- Hotel Experience
- Taleo
- Cake Decorating
- Cooking
- Baking
- Sanitation
- Knife Skills
