Second Cook - Sage

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Note: Applications will be accepted until 11:59 PM on the Posting End Date.

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Please note that this is an Auxiliary position . We are recruiting for four (4) 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 Summary
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 kitchen for Sage restaurant, Peter Wall Ideas Lounge & Sage Catering.

Organizational Status
Reports to Commissary Cook, First Cook, Unit Supervisor or Manager.

Work Performed

1. Cooks and/or prepares main courses, salads, sandwich plates, pastry items, desserts, sweet & savory baking, specialty desserts, breads and other items on a large scale and as per production requirements & established menu plans.

2. Executes recipes including reading, understanding, & following instructions.

3. 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.

4. Executes sophisticated recipes for menu plans that include West Coast cuisine, French cuisine & other ethnic cookery to meet the service standards of the department.

5. 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. Reports any issues with equipment to supervisor.

6. Recommends food inventory levels and assists with maintaining inventory.

7. 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.

8. Carries out any other related duties as required in keeping with the qualifications and requirements of positions in this classification.

WORKING CONDITIONS

Sage restaurant is a fast-paced and high volume commercial kitchen environment. The Second Cook assumes responsibility for an area that requires multitasking critical tasks as well as consistently ensuring the quality and detail of each item produced. Must be responsive and adaptive to the constantly changing environment of a commercial kitchen.

Must be able to work a flexible schedule including weekday, evenings and weekend shifts. Presents in a professional and respectful manner and demonstrates strong customer service skills and knowledge.

Consequence of Error/Judgement
Decisions relate to the sequence of food preparation; errors may result in minor delays or impact to food quality and quantity.

Supervision Received
Works under general supervision of Commissary Cook, First Cook, Unit Supervisor or Manager. Works independently as required.

Supervision Given
May delegate work to assistant cooks and other food service workers as required.

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

Prefer for experience to be in an upscale trendy dining & catering production. Knowledge and experience with West Coast cuisine, French cuisine and other ethnic cuisines preferred. Excellent knife skills & good butchery skills. Effective oral and written communication, leadership, interpersonal and time management skills. Strong interest in self-improvement and further education in culinary arts. Ability to remain calm under pressure. Ability to perform consistently in a busy environment while maintaining accuracy with great attention to detail & finished product. Ability to problem solve and to exercise resourcefulness and initiative. Ability to be responsive to urgent issues and situations.