3rd Cook

안녕하세요,  Gallery Patio and Lounge에서 Cook을 구합니다. 포지션: 3rd Cook 부서: Gallery Patio and Lounge 고용상태: Full Timer, Permanent Hours per week: 기본 7.5hours + extra hours( depends on business needs)                             하루동안 실질적 근무시간 7시간+ 15분 씩 2번의 paid break time = 7.5hours                              위의 7.5hours+ 30min ( Unpaid Lunch break time)= 8hours per day 급여: $19.25 + Tips 혜택: 식사 할인/ Paid wellness hours/ Wellness insurance/ Union: 채용 후 3개월 후부터 적용 How to Apply:  gallerysouschef@ams.ubc.ca / 여기 이메일로 영문 이력서보내주시면 됩니다.    저희 식당은 AMS소속되어 있는 식당입니다. https://www.ams.ubc.ca/business/gallery-patio-lounge/ 양식뿐만 아니라 한식, 일식도 고객들에게 제공합니다. 그래서 주방에서 경력이 조금이라도 있으시거나, 요리에 관심이 있으시다면 지원 바랍니다. 성실하시고 책임감까지 가지고 계시다면 금상첨화! 승진이 빨라지겠죠? 저와는 한국말로 소통을 하면 되고, 직장동료들과는 영어로 소통을 할수 있기때문에 워홀와서 영어를 배울 환경을 찾으신다면 최적의 장소라고 여겨집니다.      자세한 Duties and Responsibilities와 qualifications and Experience는 아래에서 확인가능합니다.    This position is included under the MoveUP 378 Bargaining Unit. This position is in-person. 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.     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