Staff - Union
Job Category
CUPE 116
Job Profile
CUPE 116 Hourly - Apprentice Third Cook
Job Title
Apprentice Third Cook (Part-Time Regular)
Department
Residence Dining Back-of-House | Culinary | UBC Food Services | Student Housing and Community Services
Compensation Range
$22.06 - $23.32 CAD Hourly
Posting End Date
November 24, 2024
Note: Applications will be accepted until 11:59 PM on the Posting End Date.
Job End Date
The hourly wage, inclusive of a 1% wage differential, is $22.28 - $23.55.
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
Prepares cooks and serves meals in accordance with a menu plan. Apprentice cook means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. An Apprentice Third Cook will work in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. UBC Food Service kitchens are fast-paced and high volume commercial kitchen environments. The Apprentice Third Cook assumes responsibility for an area that requires multitasking critical tasks as well as consistently ensuring the quality and detail of each item produced.
Organizational Status
Apprentice Third Cook employees are assigned to an Executive Sous Chef for formal mentorship throughout the apprentice program. In addition, Apprentice Third Cook employees report to all chefs, supervisors and managers based on the department they are working for that shift.
Work Performed
Working under the direction of kitchen leadership, completes tasks as directed.
Follows direction provided in daily communications.
Cooks and or prepares main courses, pastry items, bakeshop items, desserts, salads, sandwich plates and specialty items on a large scale and as per unit requirements.
Performs grill cooking and short order cooking; takes food orders from customers and serves as required.
Greets, interacts and serves guests in accordance with UBC Food Services customer service standards.
Maintains a fundamental working knowledge of UBC Food Services allergy plan, including being knowledgeable about recipe ingredients and substitutions to address allergy concerns.
Recommends food inventory levels; assists in maintaining inventory.
Cleans kitchen and kitchen equipment.
Assesses and ensures quality of finished product prior to service.
Performs the duties of other food service workers on a relief basis as operationally required.
Maintains a high standard of sanitation and food safety, ensuring work is performed in compliance with UBC Food Services Food Safety Plan, UBC policy and UBC Food Services safety guidelines.
Maintains adherence to the UBC Food Services dress code.
Carries out any other related duties as required in keeping with the qualifications and requirements of positions in this classification.
Consequence of Error/Judgement
Decisions relate to the sequence of food preparation; errors may result in minor delays.
Supervision Received
Works under general supervision and independently as required.
Apprentice Third Cook will be assigned an Executive Sous Chef responsible for the apprentice throughout their apprenticeship program at UBC Food Services.
Apprentice Third Cook will have will receive one (1) sixty minute progress meeting with the Executive Chef per year throughout their apprenticeship program at UBC Food Services.
Supervision Given
None.
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
Food Safe Level 1 Certificate.
One (1) years relevant experience or the equivalent combination of education and experience.
Recommended Education (ITA standards) Grade 10 or equivalent. Ability to follow recipes, weigh and measure ingredients accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation.
Effective written and oral communication, organizational skills. Sound knowledge of food service techniques and related equipment.
Must be responsive and adaptive to the constantly changing environment of a commercial kitchen.
Apprentice Third Cook employees must submit a letter of intent to UBC Food Services showcasing the desires of the candidate as it relates to becoming an apprentice at UBC Food Services.
Apprentice Third Cook employees must register with ITA with the approval of their sponsor.
Apprentice Third Cook employees must prepare themselves to become successful with in class exams.
Apprentice Third Cook employees must maintain an ongoing relationship with their assigned Executive Sous Chef mentor to ensure they are learning the skills required of an apprentice cook.
Apprentice Third Cook employees must write one (1) preparation exam per year throughout their apprenticeship program at UBC Food Services.
Must be able to work a flexible schedule including weekday, evenings and weekend shifts. May be required to work offsite for catered events. Presents in a professional and respectful manner and demonstrates strong customer service skills and knowledge.
