Apprentice Second Cook (Part-time Regular)

Job Description Summary

Cooks and prepares meals in accordance with a menu plan and assumes responsibility for an assigned area of meal preparation in a high volume commercial kitchen. 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 Second Cook usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. The Apprentice 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.

Organizational Status

Apprentice Second Cook employees are assigned to an Executive Sous Chef for formal mentorship throughout the apprentice program. In addition Apprentice Second Cook employees report to Unit Chefs and Unit Managers based on the department they are working for that shift.

Work Performed

Cooks and or prepares main courses, pastry items, desserts, salads, sandwich plates and specialty items on a large scale and as per unit requirements for established menu plans.

Executes recipes including reading, understanding & following instructions.

Supports direction given by Commissary Chef and or First Cook in daily communications.

Assumes responsibility for a specific area of food production as required by the unit and delegates tasks to third cooks as required.

Assesses and ensures quality and consistency of finished product prior to serving. Specifically, evaluates product, assesses whether it needs correction and / or seasoning, and implements measures to ensure appropriateness of completed products.

Greets, interacts and serves guests adhering to 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.

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.

Recommends food inventory levels and assists with maintaining inventory.

Cleans kitchen and kitchen equipment.

Relieves responsibilities of other food service workers as operationally required.

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 Second Cook will be assigned an Executive Sous Chef responsible for the apprentice throughout their apprenticeship program at UBC Food Services.

Apprentice Second 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

May delegate work to third cooks.

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

Two (2) 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 Second Cook employees must register with ITA with the approval of their sponsor.

Apprentice Second Cook employees must prepare themselves to become successful with in class exams.

Apprentice Second Cook employees must maintain a ongoing relationship with their assigned Executive Sous Chef mentor to ensure they are learning the skills required of an apprentice cook.

Apprentice Second 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.