First Cook – Sage

Job title: First Cook – Sage

Job description: Staff – Union

Job Category CUPE 116

Job Profile CUPE 116 Hourly – First Cook – Food Services

Job Title First Cook – Sage

Department Sage | Culinary | UBC Food Services | Student Housing and Community Services

Compensation Range

Posting End Date August 3, 2021

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

Job End Date

One Part-Time Regular position available.

Job 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.

Minimum Qualifications
Completion of a certified cooking program at a recognized college, red seal cook certification, FoodSafe level 1 certificate and a minimum three years of related experience or an equivalent combination of education and experience.

Preferred Qualifications

Certificate in cooking from a recognized cooking institution, Food Safe Level 1 Certificate and Red Seal Cook Certification.3 years relevant experience or the equivalent combination of education and experience. Experience in an upscale trendy dining and catering environment including experience with corporate catering.

Prefer five years post red seal experience in upscale catering and dining environment. Knowledge and experience with the following preferred: West Coast cuisine and other ethnic cuisines, flavours and ingredients; and creating handcrafted high end canapés, hors d œuvre and baking. Excellent knife skills & good butchery skills. Knowledge of food safety and HACCP (Hazard Analysis & Critical Control Points) including Food Safe Certification. Strong interest in self-improvement and further education in culinary arts.

Demonstrated supervisory experience, preferably in a unionized environment. The ability to coordinate, train, and motivate a diverse staff team, and work with a high degree of accuracy in a fast paced environment. Effective oral and written communication, leadership, interpersonal and time management skills.

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