Third Cook (Auxiliary)
- Kelowna, BC, Canada
Full-time
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Job details
- Job type
- Full-time
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- Posting language
- English
- Posted
Original job description
Job Title
Third Cook (Auxiliary)
Job Category
BCGEU Okanagan Support Staff
Job Profile
BCGEU OK Hourly - Third Cook
Job Family Group
Staff - Union
Department
UBCO | Management | Food Services
Job End Date
October 16, 2026
Posting End Date
October 26, 2026
Note: Applications will be accepted until 11:59 PM on the Posting End Date.
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 Title: Third Cook
Job Description
Under the direction of the Sous Chef, the Third Cook is responsible for cooking, day to day production, works the assigned line or station and does food preparation work.
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
Improper food care or storage could result in food waste and lost resources and unnecessary costs.
Supervision Received
Reports to the Sous Chef. Takes day to day direction from the First Cook.
Supervision Given
No supervision given.
Preferred Qualifications
Third Cook (Auxiliary)
Job Category
BCGEU Okanagan Support Staff
Job Profile
BCGEU OK Hourly - Third Cook
Job Family Group
Staff - Union
Department
UBCO | Management | Food Services
Job End Date
October 16, 2026
Posting End Date
October 26, 2026
Note: Applications will be accepted until 11:59 PM on the Posting End Date.
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 Title: Third Cook
Job Description
Under the direction of the Sous Chef, the Third Cook is responsible for cooking, day to day production, works the assigned line or station and does food preparation work.
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
- Cooking food in assigned location
- Participates in day to day production
- Works the assigned line or station
- Does food preparation work
- Other duties as required
Improper food care or storage could result in food waste and lost resources and unnecessary costs.
Supervision Received
Reports to the Sous Chef. Takes day to day direction from the First Cook.
Supervision Given
No supervision given.
Preferred Qualifications
- Grade 12 or equivalent
- certificate in cooking from a recognized cooking institution and Food Safe Level 1 Certificate
- One year of related experience or an equivalent combination of education and experience.
- 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
- 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
More about this job
Responsibilities
Prepare and cook food, contribute to daily production, and work at the assigned line or station under the direction of the Sous Chef and First Cook. Maintain safe food handling and storage practices and perform other duties as required.
Requirements
Preferred qualifications include Grade 12 or equivalent, a cooking certificate from a recognized institution, Food Safe Level 1 certification, and one year of related experience or an equivalent combination of education and experience. Candidates should be able to lift more than 30 pounds safely, stand for over eight hours, work flexible hours including evenings and weekends, and demonstrate customer service, teamwork, organization, and a commitment to equity, diversity, and inclusion.
Skills
- Cooking
- Food Preparation
- Food Production
- Food Safety
- Sanitation
- Customer Service
- Organization
- Multitasking
- Time Management
- Teamwork
- Collaboration
- Flexibility
- Prioritization
- Physical Stamina
- Communication
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Customer Service & Support
Keywords
- Third Cook
- Food Services
- Cooking
- Food Preparation
- Daily Production
- Assigned Line
- Food Safe Level 1
- Food Safety
- Food Storage
- Sanitation
- Customer Service
- Teamwork
- Collaboration
- Organization
- Multitasking
- Flexible Hours
- Evening Shifts
- Weekend Shifts
- Equity, Diversity, And Inclusion
- Sous Chef
- First Cook