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University of Victoria

First Cook

Victoria, BC, Canada

Full-time

Within 25 km of Saanich · About 13.5 km from the city centre

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Job details

Job type: Full-time
Apply by: Nov 21, 2026
Experience: A minimum 2 years' experience in a high-volume culinary environment or an equivalent combination of education and experience.
Posted: Oct 22, 2026

Original job description

University Food Services (UNFS) is the primary provider of food and beverage services at the University of Victoria, serving students, staff, faculty, and external clients through retail, residential dining, and its catering division, Degrees Catering. UNFS operates a variety of campus venues ranging from small grab-and-go cafés to high-volume food court operations.

The First Cook is responsible for participating in the day-to-day retail, residential and/or catering operations and overseeing Second and Third Cooks within their designated areas. The First cook performs duties as assigned by the Executive Chef, Executive Sous Chef, and/or the Sous Chef in accordance with established standards of operation.

Experience

A minimum 2 years' experience in a high-volume culinary environment or an equivalent combination of education and experience.

Specialized Knowledge/Education

Completion of Grade 12.
Valid Food Safe Level l Certification.
Enrollment in or completion of Apprenticeship training or Trade Equivalent as a Cook is an asset.

Skills/Abilities

Ability to read, write, and comprehend English, and follow written and verbal instructions accurately.
Strong time management skills with the ability to prioritize multiple tasks in a fast-paced environment.
Excellent interpersonal skills with a service-oriented attitude.
Ability to work independently and collaboratively in a team.
Knowledge of provincial food safety and sanitation standards, with the ability to maintain high levels of personal hygiene and workplace safety.
Familiarity with food service operations and customer service principles.
Computer literate, with the ability to use basic applications and kitchen-related systems

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More about this job

Responsibilities

Participate in day-to-day retail, residential dining, and/or catering operations while following established operating standards. Oversee Second and Third Cooks in the designated area and perform duties assigned by the Executive Chef, Executive Sous Chef, or Sous Chef.

Requirements

Requires at least two years of experience in a high-volume culinary environment or an equivalent combination of education and experience, Grade 12 completion, and valid Food Safe Level I certification. Applicants must communicate effectively in English, manage competing tasks, work independently and collaboratively, and understand food safety and sanitation; cook apprenticeship training or trade equivalency is an asset.

Skills

High-Volume Cooking
Food Service Operations
Time Management
Task Prioritization
Interpersonal Skills
Customer Service
Teamwork
Independent Work
Food Safety
Sanitation
Personal Hygiene
Workplace Safety
English Communication
Following Instructions
Computer Literacy
Kitchen Systems

Visa sponsorship

Not detected in the job text

Keywords

University Food Services
Retail Dining
Residential Dining
Catering
High-Volume Culinary Environment
Food Service Operations
Cook Apprenticeship
Trade Equivalent
Food Safety
Sanitation Standards
Customer Service
Time Management
Task Prioritization
Teamwork
Personal Hygiene
Workplace Safety
Computer Literacy
Kitchen-Related Systems
Second Cooks
Third Cooks

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