First Cook (Sessional)

Job Responsibility: Staff - Union Job Category BCGEU Okanagan Support Staff Job Profile BCGEU OK Salaried - First Cook Job Title First Cook (Sessional) Department UBCO | Back of House | Food Services Compensation Range $3,987.00 - $4,271.00 CAD Monthly Posting End Date August 30, 2024 Note: Applications will be accepted until 11:59 PM on the Posting End Date. Job 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 Summary Under the direction of the Sous Chef, the First Cook participates and oversees the day to day production including baking, works the assigned line or station when required, assumes the responsibility of leading the kitchen team in a designated area and supervises Second Cooks, Third Cooks and Kitchen Attendants. Organizational Status Reporting to the Sous Chef, the position interacts with other Food Services Staff. Provides training and direction to the kitchen team and acts as the leader of the kitchen in the absence of a Sous Chef. Work Performed

• Participates in and oversees day to day production.
• Responsible for baking requirements for production.
• Works the assigned line or station when required.
• Assumes the responsibility of leading a kitchen team in a designated area.
• Supervises Second Cooks, Third Cooks and Kitchen Attendants.
• Provides training and direction to the kitchen in absence of a Sous Chef.
• 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. Supervision Given Supervises Second Cooks, Third Cooks and Kitchen Attendants. Provides training and direction to the kitchen team and acts as the leader of the kitchen in the absence of a Sous Chef. Preferred Qualifications

• Grade 12 or equivalent

• certificate in cooking from a recognized cooking institution

• Food Safe Level 1 Certificate and the completion of a Red Seal certification is required

• Three years related experience, including supervision of other staff or an equivalent combination of education and experience.

• Must complete and pass associated specialized training program, if located in a specialized Skills Outlet.

• Experience in a unionized environment is preferred

Performance Competencies & Criteria

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

• Must be able to lift 30+ LBS safely

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

• Excellent supervisory skills and proven leadership experience

• The ability to coordinate, train, and motivate a diverse staff team

• Sound knowledge of food services management techniques and related equipment

• 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

• 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

• Ability to work flexible hours, including evenings and weekends

Expectations for all UBC employees:

• 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