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.
Third Cook - Retail (Auxiliary) • Vancouver, British Columbia, CA
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