Third Cook - Retail (Sessional)

Staff - Union
Job Category
CUPE 116
Job Profile
CUPE 116 Hourly - Third Cook - Food Services
Job Title
Third Cook - Retail (Sessional)
Department
Retail | UBC Food Services | Student Housing and Community Services
Compensation Range
$22.06 - $23.32 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
These are sessional positions that work between August and May with recall rights to the position each year.
This posting has two (2) vacancies.
The hourly wage, inclusive of a 1% wage differential, is $22.28 - $23.55.
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 Summary
Cooks and prepares meals in accordance with a menu plan.

Organizational Status
Reports to Supervisor or Manager.

Work Performed
Cooks and or prepares main courses, pastry items, bakeshop items, desserts, salads, sandwich plates and specialty items on a large scale and as per unit requirements.
Performs grill cooking and short order cooking; takes food orders from customers as required.
Recommends food inventory levels; assists in maintaining inventory.
Cleans kitchen and kitchen equipment.
Assesses and ensures quality of finished product prior to shipping out.
Performs the duties of other food service workers on a relief basis as operationally required.
Maintains proper standards of sanitation and safety in accordance with FoodSafe, UBC policy and UBC Food Services safety guidelines.
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 minor decisions related to the readiness of foods being prepared; errors may negatively impact customer experience.

Supervision Received
Works under general supervision and independently as required.

Supervision Given
None.

Minimum Qualifications
Certificate in cooking from a recognized cooking institution, FoodSafe level 1 certificate and a minimum one year 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
Grade 12 Education.