Second Cook (Sessional)

Job information Second Cook (Sessional) from the Company University of British Columbia, this latest Second Cook (Sessional) job vacancy is located in the city University of British Columbia (Okanagan campus), BC. This latest job opening is open to job seekers who have the latest education / graduate . Job Vacancies in this Hospitality Hotel field have been opened and published up to the specified time.

Job Responsibility:

Staff - Union Job Category BCGEU Okanagan Support Staff Job Profile BCGEU OK Salaried - Second Cook Job Title Second Cook (Sessional) Department UBCO | Back of House | Food Services Compensation Range $3,476.00 - $3,476.00 CAD Monthly Posting End Date August 30 Note: Applications will be accepted until 11:59 PM on the Posting End Date. Job End Date Cook 2 (Sessional) 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 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. 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

Preferred Qualifications

• Grade 12 or equivalent
• Certificate in cooking from a recognized institution preferred
• Food Safe Level 1 Certificate preferred
• 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 (30+ pounds) 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