Second Cook – Baker

University of British Columbia•Vancouver, BC

1d•CA$26 - CA$28•Onsite

About The Position

Positions in this classification cook, bake and prepare products in accordance with a menu plan/production list and assume responsibility for an assigned area of meal preparation in a high volume commercial catering kitchen.

Requirements

Completion of a certified cooking program
FoodSafe level 1 certificate
A minimum two years of related experience or an equivalent combination of education and experience.
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

Nice To Haves

Certificate in Baking and Pastry from a recognized cooking institution.
Experience in a high volume bakery
Scratch baking experience
Experience with cakes, cake decoration and traditional and contemporary desserts.
Ability to stand for long period of time in a commercial kitchen environment.
Ability to work flexible hours.

Responsibilities

Cooks and/or prepares pastry items, desserts, sweet & savory baking, specialty desserts, breads and other items on a large scale and as per production requirements & established menu plans.
Assumes responsibility for a specific area (bakery) of food production as required by the unit, delegating tasks to third cooks and food service workers as required.
Executes recipes including reading, understanding, & following instructions.
Portioning of food according to production sheets and unit requirements.
Assesses and ensures quality and consistency of finished product prior to shipping out. Specifically, evaluates product, assesses whether it needs correction and/or seasoning, and implements measures to ensure appropriateness of completed products.
Executes sophisticated recipes for menu plans that include West Coast cuisine & other ethnic cookery to meet the service standards of the department.
Maintains high standards of sanitation and safety, ensures work is performed in compliance with Food Safe guidelines, UBC policy and UBC Food Services safety guidelines. Including organizing and cleaning kitchen, bakery and equipment.
Follows UBC Food Services Food Vision and Values statement.
Recommends food inventory levels and assists with maintaining inventory.
Relieves responsibilities of other food service workers as operationally required as well as provides direction to food service personnel on assembly/preparation of food products.
Responsible for reviewing production sheets and complying with deadlines.
Assisting in other food preparation and production as required.
Carries out any other related duties as required in keeping with the qualifications and requirements of positions in this classification.