Second Cook (Auxiliary)

Job Title

Second Cook (Auxiliary)

Job Category

BCGEU Okanagan Support Staff

Job Profile

BCGEU OK Hourly - Second Cook

Job Family Group

Staff - Union

Department

UBCO | Management | Food Services

Job End Date

October 16, 2026

Posting End Date

October 26, 2026

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

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 

Under the direction of the Sous Chef, the Second Cook is responsible for day-to-day production, works the assigned line or station, does food preparation work, assumes a leadership role at a specific station and provides training as required to Second and Third Cooks. 

 

Organizational Status 

Reporting to the Sous Chef, the position interacts with other Food Services Staff.  Receives direction and guidance from the First Cook. 

 

Work Performed 

• Participates in day-to-day production 

• Works the assigned line or station 

• Does food preparation work 

• Assumes a leadership role at specific station 

• Provides training to Second and Third Cooks 

• Other duties as required

 

 

Consequence of Error/Judgement 

Improper food care or storage could result in food waste and lost resources and unnecessary costs. Ineffective leadership and poor customer service could negatively impact the reputation of UBCO Food Services. 

 

Supervision Received 

Reports to the Sous Chef. Takes day to day direction from the First Cook. 

 

Supervision Given 

No supervision given. Provides training to Second and Third Cooks when required. 

 

Preferred Qualifications 

• Grade 12 or equivalent  

• certificate in cooking from a recognized institution and Food Safe Level 1 Certificate 

• Two years related experience, including cooking in a food services environment with a variety of cuisines and specialty items or an equivalent combination of education and experience

 

 

Performance Competencies & Criteria 

• Ability to maintain cafeteria in a safe and sanitary manner 

• Ability to lift medium weight objects and requires continuous physical activity 

• Excellent customer service skills with ability to deal tactfully and diplomatically with internal and external contacts 

• Must be flexible and able to manage conflicting priorities to meet deadlines 

• Ability to work effectively both independently and as part of a team with an aptitude for working in a collegial and collaborative environment 

• Excellent organizational skills, with a demonstrated ability to handle a high volume of work during peak periods; ability to multitask. 

• Ability to work flexible hours, including evenings and weekends 

• Must be able to lift 30+ LBS safely  

• Must be able to work on your feet for 8+ hours

 

Minimum Qualifications

• 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