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Closed listing

The University of British Columbia

Third Cook (Auxiliary)

Kelowna, BC, Canada

Full-time

21.57 CAD / hour

This opening has closed.

The original listing is kept below for reference.

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At a glance

Automatically prepared from the listing. Check the original description for the full requirements.

Jump to the original description

Responsibilities

The Third Cook is responsible for day-to-day food production, working assigned lines or stations, and performing food preparation. The role reports to the Sous Chef and ensures food is handled and stored correctly to avoid waste.

Requirements

Requires a Grade 12 diploma or a cooking certificate and a Food Safe Level 1 Certificate. Candidates should have one year of related experience and the physical ability to lift 30+ lbs and stand for 8+ hours.

Experience

0 to 2 years

Education

high school
professional certificate

Working hours

40 hours per week

Job type

Full-time

Work arrangement

On-site

Skills

Cooking
Food Preparation
Customer Service
Multitasking
Organization
Collaboration
Time Management
Sanitation

Pay amount

$21.57

Pay currency

CAD

Pay period

HOUR

Visa sponsorship

Not detected in the job text

Keywords

Food Safe Level 1
Food Production
Culinary Arts
Food Services
Kitchen Operations
Sanitary Standards
Higher Education
BCGEU
Food Storage
Line Cooking

Original job description

Archived listing. The details below describe a past opening.

Staff - Union

Job Category

BCGEU Okanagan Support Staff

Job Profile

BCGEU OK Hourly - Third Cook

Job Title

Third Cook (Auxiliary)

Department

UBCO | Management | Food Services

Compensation Range

$21.57 - $21.57 CAD Hourly

Posting End Date

September 14, 2026

Note: Applications will be accepted until 11:59 PM on the Posting End Date.

Job End Date

August 2, 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 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

Consequence of Error/Judgement

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.

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

Closing date Sep 24, 2026

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