The Alma Mater Society (AMS) is the University of British Columbia’s (UBC) student society, and works to improve the academic, social and personal lives of the 56,000 UBC students at its Vancouver campus. The AMS also runs nine food and beverage outlets, a catering and conference operation, and the AMS Student Nest, providing on-campus employment opportunities and generating revenue that goes directly back into supporting the students at UBC.
Position title: 3rd Cook
Department: Gallery Patio & Lounge
Reports to: Sous Chef/Chef de partie
Employee status: Full time, Permanent
Hours per week: As Required
About the AMS
The Alma Mater Society (AMS), established as a formal constitution of UBC’s student organization in 1915, is UBC’s official student union and is the largest student union in Canada. Operating as an independent organization of UBC, the AMS advocates students’ interests and provides opportunities for their growth and advancement. The AMS represents over 56,000 undergraduate and graduate students and its priorities are determined by these members. In addition to offering services to students, the AMS is an advocate of students’ issues and ensures the needs of students are presented to the University administration and the provincial and federal governments. The AMS Nest is located on the traditional, ancestral and unceded land of the Musqueam people.
Every student at UBC is part of the AMS and the AMS is the manifestation of a shared student experience. From providing advocacy, to student services that support health and education, to reducing student debt, the AMS fights for student interest to the University and all levels of government so that all students can succeed in life and take ownership over their time at the University of British Columbia. The AMS is student-led, student-focused, and always student-first.
At the AMS, we believe that a diverse workforce enriches our organization, and we value individual life experiences, knowledge and self-expression that different people bring. We actively seek to create an environment where all employees, regardless of their background, race, ethnicity, gender, age, sexual orientation, disability, or any other characteristics, feel valued, respected, and empowered to contribute their best. We warmly welcome and encourage individuals from any underrepresented group to apply for this position. We are dedicated to maintaining fair and inclusive practices in our hiring, promotion, and professional development processes to create the necessary conditions for a rewarding career.
Position Purpose
3rd Cook job description typically entails preparing and cooking a variety of dishes according to established recipes, under the supervision of senior cooks, focusing on basic tasks like chopping ingredients, portioning, and cooking specific menu items while maintaining cleanliness and food safety standards in a designated kitchen station. This is a great entry level position for recent culinary school graduates.
What’s in it for you?
Salary: $19.50 / Hr + Tips
Sick leave and wellness hours, Option to enroll in benefit plan

Duties and Responsibilities

• Reviews prep lists, and BEO to completes the preparation.
• Demonstrate a good understanding of shelf life by checking fridges, labels, dates and rotating product.
• Help maintain cleanliness and organization of the kitchen by sweeping and mopping floors, cleaning hoods, equipment’s etc. and removing trash
• Wash dishes, glassware and other kitchen equipment as needed
• Must be able to adapt to changes in new menu items and cooking techniques
• Operates kitchen equipment (i.e., burners, fryers, Grill, etc.); handles knives of different sizes
• Food preparation like Chopping vegetables, prepping proteins, measuring ingredients, and portioning food according to recipe specifications.
• Cooking various dishes like Burger, pastas, salads or other specialties assigned to their station.
• Collaborating with other cooks to ensure smooth service, especially during peak times.
• Familiarity with common ingredients, cooking methods (e.g., roasting, steaming), and flavor profiles.
• Proficiency in knife skills, proper use of kitchen equipment, and basic cooking techniques.
• Perform any other task as directed by senior cooks, chefs and manager

Qualifications and Experience

• Culinary diploma, apprenticeship or equivalent restaurant/cooking experience is an asset
• Minimum Food Safe level 1 certification or higher is required
• Taking direction and work well in a team is required
• Ability to work in a fast paced, multitasking environment with little supervision
• Ability to lift up to 25 kgs, Bend, Turn, kneel etc. required
• Ability to do shift work (daytime, evenings), on call
• Good oral and written English communication skills
• Strong interpersonal skills
• Good time management skill
• Requires the ability to work in varied kitchen temperatures, up to and including very warm cooking environments Able to stand up to 100% of the shift
• Able to stand up to 100% of the shift

Due to the large volume of resumes we receive at the AMS, we are only able to contact those we are interested in interviewing and cannot reply to email/phone/walk-in inquiries regarding application status

• Reviews prep lists, and BEO to completes the preparation.
• Demonstrate a good understanding of shelf life by checking fridges, labels, dates and rotating product.
• Help maintain cleanliness and organization of the kitchen by sweeping and mopping floors, cleaning hoods, equipment’s etc. and removing trash
• Wash dishes, glassware and other kitchen equipment as needed
• Must be able to adapt to changes in new menu items and cooking techniques
• Operates kitchen equipment (i.e., burners, fryers, Grill, etc.); handles knives of different sizes
• Food preparation like Chopping vegetables, prepping proteins, measuring ingredients, and portioning food according to recipe specifications.
• Cooking various dishes like Burger, pastas, salads or other specialties assigned to their station.
• Collaborating with other cooks to ensure smooth service, especially during peak times.
• Familiarity with common ingredients, cooking methods (e.g., roasting, steaming), and flavor profiles.
• Proficiency in knife skills, proper use of kitchen equipment, and basic cooking techniques.
• Perform any other task as directed by senior cooks, chefs and manage