Positions in this classification cook, bake and prepare products in accordance with a menu plan/production list and assume responsibility for an assigned area of meal preparation in a high volume commercial catering kitchen.
Organizational Status
This position reports to the First Cook, Commissary Chef, Executive Sous Chef. Sous Chef, Unit Supervisor or Manager.
Work Performed
Cooks and/or prepares, pastry items, desserts, sweet & savory baking, specialty desserts, breads and other items on a large scale and as per production requirements & established menu plans.
Assumes responsibility for a specific area (bakery) of food production as required by the unit, delegating tasks to third cooks and food service workers as required.
Executes recipes including reading, understanding, & following instructions. Portioning of food according to production sheets and unit requirements.
Assesses and ensures quality and consistency of finished product prior to shipping out. Specifically, evaluates product, assesses whether it needs correction and/or seasoning, and implements measures to ensure appropriateness of completed products.
Executes sophisticated recipes for menu plans that include West Coast cuisine & other ethnic cookery to meet the service standards of the department
Maintains high standards of sanitation and safety, ensures work is performed in compliance with Food Safe guidelines, UBC policy and UBC Food Services safety guidelines. Including organizing and cleaning kitchen, bakery and equipment.
Follows UBC Food Services Food Vision and Values statement.
Recommends food inventory levels and assists with maintaining inventory.
Relieves responsibilities of other food service workers as operationally required as well as provides direction to food service personnel on assembly/preparation of food products.
Responsible for reviewing production sheets and complying with deadlines
Assisting in other food preparation and production as required.
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 under general supervision of First Cook, Commissary Chef, Executive Sous Chef, Sous Chef, Unit Supervisor or Manager. Works independently as required.
Supervision Given
May delegate work to third cooks and other food service workers as required.
Minimum Qualifications
Completion of a certified cooking program, FoodSafe level 1 certificate and a minimum two 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
Certificate in Baking and Pastry from a recognized cooking institution. Experience in a high volume bakery, scratch baking experience, cakes, cake decoration and traditional and contemporary desserts. Ability to stand for long period of time in a commercial kitchen environment. Ability to work flexible hours.
Second Cook – Baker • Vancouver, British Columbia, CA
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