Third Cook (Auxiliary)
University of British Columbia•Kelowna, BC
•Onsite
About The Position
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. Reporting to the Sous Chef, the position interacts with other Food Services Staff. Receives direction and guidance from the First Cook.
Requirements
- 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.
- Ability to maintain cafeteria in a safe 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 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
- Must be able to lift 30+ LBS safely
- Must be able to work on your feet for 8+ hours
Responsibilities
- 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
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What This Job Offers
Job Type
Part-time
Career Level
Entry Level
Education Level
High school or GED
