First Cook Sage (Part Time Regular)

Staff - Union

Job Category

CUPE 116

Job Profile

CUPE 116 Hourly - First Cook - Food Services

Job Title

First Cook - Sage (Part Time Regular)

Department

Sage Culinary UBC Food Services Student Housing and Community Services

Compensation Range

$27.34 - $30.01 CAD Hourly

Posting End Date

July 5 2026

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

Job End Date

Ongoing

• This posting is for two (2) vacancies.

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 Sage Bistro Catering and Peter Wall Ideas Lounge responsible for leading a designated area of food preparation production and catering production.

Organizational Status

Reports to the Catering Coordinator Commissary Cook or unit Supervisor or Manager.

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 GHW and food service workers. Coordinates the workload and provides training and direction to the staff team.

Relieves responsibilities of workers as operationally required.

Implements new menu plans keeping with the principles of being creative and artistic; and providing an upscale dining & catering experience to the clients & customers.

Executes sophisticated menu plans that include West Coast cuisine & other ethnic cookery; and handcrafted canapes & 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.

Sets and 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.

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 quantity & safety of our staff & guests. Resulting in a negative effect on the department s reputation and financial position.

Supervision Received

Works independently with minimum supervision.

Supervision Given

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

Minimum Qualifications

- Willingness to respect diverse perspectives including perspectives in conflict with ones own
- Demonstrates a commitment to enhancing ones own awareness knowledge and skills related to equity diversity and inclusion

Preferred Qualifications

Certificate in cooking from a recognized cooking institution Food Safe Level 1 Certificate and Red Seal Cook Certification.3 years relevant experience or the equivalent combination of education and in an upscale trendy dining and catering environment including experience with corporate catering.

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 œuvre 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.

Required Experience:

IC

Employment Type : Part-Time
Experience: years
Vacancy: 1
Monthly Salary Salary: 27 - 30