First Cook - Sage (Part Time Regular)

Requirements

• 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

Benefits

Additional Information

Staff - Union Job Category CUPE 116 Job Profile CUPE 116 Hourly - First Cook - Food Services Job Title First Cook - Sage (Part Time Regular) Department Sage | Culinary | UBC Food Services | Student Housing and Community Services Compensation Range $27.34 - $30.01 CAD Hourly Posting End Date July 5, 2026 Note: Applications will be accepted until 11:59 PM on the Posting End Date. Job End Date Ongoing This posting is for two (2) vacancies. 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 Description Summary Oversee and participate in the day to day operation of Sage Bistro, Catering, and Peter Wall Ideas Lounge, responsible for leading a designated area of food preparation, production and catering production. Organizational Status Reports to the Catering Coordinator, Commissary Cook, or unit Supervisor or Manager. Work Performed Coordinates food preparation, food production and catering production to ensure that daily unit & catering requirements are met. Supervises up to ten (10) employees including second cooks, GHW and food service workers. Coordinates the workload and provides training and direction to the staff team. Relieves responsibilities of workers as operationally required. Implements new menu plans keeping with the principles of being creative and artistic; and providing an upscale dining & catering experience to the clients & customers. Executes sophisticated menu plans that include West Coast cuisine & other ethnic cookery; and handcrafted canapes & hors d oeuvres to meet the service standards of the department. Executes recipes including reading, understanding, & following recipes as well as providing direction to food service personnel on assembly and/or execution. Oversees and participates in specialty production to ensure daily volume requirements are met in accordance with menu plans. Assesses and ensures quality and consistency of finished product prior to shipping out. Participates in the implementation of special food related events, themes and promotions. Recommends appropriate inventory levels of products and assists with maintaining inventory; assists with counting, ordering and reconciliation of food inventory levels of management. Sets and maintains high standards of sanitation and safety; ensuring work is performed in compliance with Foodsafe, UBC policy and UBC Food Services safety guidelines. Including organizing and cleaning kitchen and equipment. Carries out any other related duties as required in keeping with the qualifications and requirements of positions in this classification. Consequence of Error/Judgement Makes decisions related to the coordination of a specialized production area; inappropriate decisions could impact food quality, quantity & safety of our staff & guests. Resulting in a negative effect on the department s reputation and financial position. Supervision Received Works independently with minimum supervision. Supervision Given Coordinates, allocates and monitors the work of a staff team of up to ten including second cooks, GWH or other food service workers.

Your Match

How well this role fits your profile.

Company Intel

What employees say

Worked at ubc? Share your experience