August 5, 2026 Note: Applications will be accepted until 11:59 PM on the Posting End Date.
Job End Date
August 2, 2026 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 Title: Third Cook
Under the direction of the Sous Chef, the Third Cook is responsible for cooking, day to day production, works the assigned line or station and does food preparation work.
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
Cooking food in assigned location
Participates in day to day production
Works the assigned line or station
Does food preparation work
Other duties as required
Consequence of Error/Judgement Improper food care or storage could result in food waste and lost resources and unnecessary costs.
Supervision Received
Reports to the Sous Chef. Takes day to day direction from the First Cook.
Supervision Given
No supervision given.
Preferred Qualifications
Grade 12 or equivalent
certificate in cooking from a recognized cooking institution and Food Safe Level 1 Certificate
One year of related experience or an equivalent combination of education and experience.
Performance Competencies & Criteria
Ability to maintain cafeteria in a secure 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 cooperative setting
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
📌 Third Cook Auxiliary 3333 (Canada)
🏢 The University of British Columbia
📍 Canada
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