First Cook - Residence (Auxiliary)

Staff - Union
Job Category
CUPE 116
Job Profile
CUPE 116 Hourly - First Cook - Food Services
Job Title
First Cook - Residence (Auxiliary)
Department
Residence Dining Back-of-House | Culinary | UBC Food Services | Student Housing and Community Services
Compensation Range
$25.77 - $28.2+ CAD Hourly
Posting End Date
June 2+, 2025
Note: Applications will be accepted until 11:5+ PM on the Posting End Date.
Job End Date
This posting has five (5) vacancies.
The hourly wage, inclusive of a 1% wage differential, is $ 26.03 -$ 28.57.
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 Description Summary
Oversee and participate in the day-to-day operation of a commercial kitchen for the residence dining catering unit, assuming responsibility for leading this designated area of food preparation, food production and catering production.

Organizational Status
Reports to the Commissary Cook, or unit Supervisor or Manager. Supervises the staff team working in the commercial kitchen including second cooks, assistant cooks and food service workers.

Work Performed
Coordinates food preparation, food production and catering production to ensure that daily unit catering requirements are met.

Supervises up to ten (10) employees including second cooks, assistant cooks and food service workers. Coordinates the workload and provides training and direction to the staff team. Relieves responsibilities of workers as operationally required.

Communicates effectively with kitchen staff on a daily basis through one on one conversations as well as daily shift meetings. Supports direction given by Commissary Chef in daily communications.

Implements new menu plans keeping with the principles of being creative and artistic; and providing an upscale dining catering experience to the clients customers. Follows UBC Food Services Food Vision and Values statement.

Executes sophisticated menu plans that include West Coast cuisine other ethnic cookery; and handcrafted canapés hors d oeuvres to meet the service standards of the department.

Executes recipes including reading, understanding, following recipes as well as providing direction to food service personnel on assembly and/or execution.

Oversees and participates in specialty production to ensure daily volume requirements are met in accordance with menu plans.

Assesses and ensures quality and consistency of finished product prior to shipping out.

Participates in the implementation of special food related events, themes and promotions.

Recommends appropriate inventory levels of products and assists with maintaining inventory; assists with counting, ordering and reconciliation of food inventory levels of management.

Maintains high standards of sanitation and safety; ensuring work is performed in compliance with Foodsafe, UBC policy and UBC Food Services safety guidelines. Including organizing and cleaning kitchen and equipment. Maintains adherence to the UBC Food Services dress code.

Communicates effectively with guests to discuss dietary concerns, provide menu information and solicit feedback. Adheres to UBC Food Services customer service standards.

Maintains a fundamental working knowledge of allergens, ingredients and substitutions to address allergy concerns. Provides guidance and direction to kitchen staff.

Carries out any other related duties as required in keeping with the qualifications and requirements of positions in this classification.

Consequence of Error/Judgement
Makes decisions related to the coordination of a specialized production area; inappropriate decisions could impact food quality and quantity and have a negative effect on the department s reputation and financial position.

Supervision Received
Works independently with minimum supervision. Reports directly to the Commissary Chef, Unit Supervisor or Manager.

Supervision Given
Coordinates, allocates and monitors the work of a staff team of up to ten including second cooks, assistant cooks or other food service workers.

Minimum Qualifications
Completion of a certified cooking program at a recognized college, red seal cook certification, FoodSafe level 1 certificate and a minimum three years of related experience or an equivalent combination of education and experience.

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
Preferred Qualifications
Prefer for most recent three years of experience to be in an upscale trendy dining catering environment including experience with corporate catering off-site events. Prefer five years post red seal experience in upscale catering and dining environment. Knowledge and experience with the following preferred: West Coast cuisine and other ethnic cuisines, flavours and ingredients; and creating handcrafted high end canapés hors d oeuvres and baking. Excellent knife skills good butchery skills. Knowledge of food safety and HACCP (Hazard Analysis Critical Control Points) including Food Safe Certification. Strong interest in self-improvement and further education in culinary arts.

Demonstrated supervisory experience, preferably in a unionized environment. The ability to coordinate, train, and motivate a diverse staff team, and work with a high degree of accuracy in a fast paced environment. Effective oral and written communication, leadership, interpersonal and time management skills. Read more