1st Cook - Gallery Patio & Lounge

Position title: 1st Cook
Department: Food & Beverage
Reports to: Sous Chef
Supervises: 2nd Cook, 3rd Cook, Kitchen Helper
Employee status: Full-time, Permanent, Hourly
Hours per week: up to 37.5 Compensation: $23.93 per hour, plus gratuities
This position is included under the MoveUP 378 Bargaining Unit. This position is in-person. Position Purpose
The 1st Cook is responsible for the day-to-day kitchen operations, including, but not limited to, preparing and executing menus according to AMS recipes. The 1st Cook assists in providing the highest quality and presentation of the food and helps in providing a safe and healthy work environment by following AMS Health & Safety standards. The ideal candidate is a leader by example, ensuring that the team members adhere to AMS standards at all times. The 1st Cook is responsible for developing recipes and keeping up with trends in the Vancouver food scene as well as UBC campus-wide.

Duties and Responsibilities

Adhering to all AMS policies and procedures as well as other entity regulations such as Food Safe, etc.

Providing friendly, prompt, courteous, professional service to all guests

Works closely with the Kitchen Manager to ensure the quality and presentation of the food, promotes a safe and healthy work environment by following AMS Health & Safety and WorkSafeBC standards

Ordering and preparing goods as needed to meet the expected business volumes

Managing inventory on a daily basis through Optimum Control

Developing Gallery food recipes and reducing food waste

Maintains cleanliness and organization of the kitchen to the highest standards

Engage in cleaning duties such as, but not limited to, dish washing and floor mopping

Executing orders in a timely manner to meet or exceed guest expectations in accordance with AMS standards

Ensuring ongoing safe operation of appliances, equipment and tools

Working with the AMS mission statement and values to operate a successful department

Other duties as required

Qualifications and Experience

Minimum of 5 years kitchen experience in a high volume restaurant

Previous demonstrated ability to oversee an entire kitchen station or program independently

Previous demonstrated ability leading a team or supervising a station is required

Experienced professional knife skills are required

Ability to plan, schedule and order through a system is required (Optimum Control is preferred)

Food Safe level 1 certification or higher is required

Ability to work in a fast paced, multitasking environment with little supervision

Ability to lift up to 25 kg (55 lbs)

Ability to do shift work

Good oral and written English communication skills

Excellent customer service skills

Strong interpersonal skills

Strong time management skills

Red seal certification is an asset

To Apply:
Please submit your resume.

Application deadline: 11:59pm September 17, 2026.