First seen by our source: just now
Second Cook (Auxiliary)
@ The University of British Columbia
Kelowna, British Columbia
SIGNALS
Overview
The University of British Columbia is hiring a Second Cook (Auxiliary) for UBCO Food Services, a full-time unionized position under the BCGEU. The cook works an assigned line or station, prepares food, takes a leadership role at that station and trains Second and Third Cooks, with flexible hours including evenings and weekends.
Responsibilities:
- Run an assigned line or station during daily production
- Prepare food and maintain safe, sanitary storage
- Take a leadership role at the station
- Train Second and Third Cooks as required
- Perform other duties as required
Requirements summary:
- Two years of cooking experience in food services
- Cooking certificate and Food Safe Level 1
- Grade 12 or equivalent
- Ability to lift 30+ lbs and work on feet 8+ hours
- Flexible availability including evenings and weekends
Tools & skills
Food preparationFood preservationLeadershipCustomer serviceCookingFood Handler CertificateMeet deadlinesOrganizational skillsMultitask
Source and dates
Source type not verified · apify-linkedin
- Employer posting date
- Not provided
- First seen by our source
- 2026-11-15
- Source record updated
- 2026-11-15
These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.
Job details
| Seniority | Entry level |
| Department | Hospitality & tourism |
| Experience | 2+ years |
| Hours per week | 40 (estimated) |
| Schedule | day, evening, weekends |
| Travel | air: none · ground: none |
| Work setting | Restaurant or kitchen, Client sites |
| Position | Mostly standing |
| Physical demands | physical high · lift 30 lb · computer low |
| Languages | English |
| Licences & certifications | Food Safe Level 1 |
| Education | High school (preferred), Trade certificate (preferred) |
| Fields of study | Cooking |
Summary and details written by AI from the posting; the employer’s posting is the authority.
The University of British Columbia
| Field | Value |
|---|---|
| Open jobs on Jobsy | 9 |
Job description
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
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
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
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
- 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
- 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
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