1st Cook - Fish station in sushi bar @ UBC

Alma Mater Society of UBC Vancouver - Vancouver, BC (30+ days ago)

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Position title: 1st Cook

Reports to: Outlet Manager
Employee status: Full Time, Hourly, Permanent
Hours per week: Monday - Friday 7am - 3:30pm

Position Purpose

The 1st Cook is responsible for the day to day kitchen operation including but not limited to preparing and executing menus according to the AMS recipes. The 1st Cook assists in providing the highest quality and presentation of the food, helps in proving a safe and healthy work environment by following AMS Health & Safety. They lead by example ensuring that the team members adhere to AMS standards at all times. This is position is well suited for early to mid-career industry professionals who are looking for a step up in responsibility and develop supervisory experience.

Duties and Responsibilities

  • Cooking various dishes according to standard recipes and reducing foodwaste
  • Report to the Sous Chef to receive work orders for the day
  • Setting up par levels with SousChef
  • Managing a station
  • Reviews prep lists, catering BEOs and transfers
  • Delegate responsibilities for prep to 2ndcooks and kitchen helpers and review progress through the day
  • Create prep lists for the following day
  • 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 and removing trash
  • Wash dishes, glassware and other kitchen equipment
  • Works closely with the outlet manager to ensure the quality and presentation of the food, promotes a safe and healthy work environment by following AMS Health & Safety, and Worksafe BC standards
  • Ordering and preparing goods as needed to meet the expected business volumes
  • Inventory control, adhering to FIFO
  • Maintains cleanliness and organization of the kitchen to the highest standards
  • Executing orders in a timely manner to meet or exceed guest expectations in accordance to AMS standards
  • Ensuring ongoing safe operation of appliances, equipment and tools (WHIMIS)
  • Working with the AMS mission statement and values to operate a successful department
  • Other duties as required

Qualifications and Experience

  • Culinary diploma, apprenticeship or equivalent restaurant/cooking experience is required
  • Minimum of 2-5 years’ in a scratch kitchen production, preferably within a high volume facility (e.g. restaurant, production or catering kitchen, hotel, banquet hall)
  • Experience handling and butchering whole fish is a big asset
  • Previous demonstrated ability to oversee an entire kitchen station or program (ie. Pastry) independently
  • Previous demonstrated ability leading a team or supervising a station is required
  • Experienced professional knife skills are required
  • Wok cooking experience is an asset
  • Ability to plan, schedule and order through a system is required (Optimum Control is preferred)
  • Minimum Food Safe level 1 certification or higher is an asset
  • Red Seal Certification is an asset
  • Excellent customer service skills
  • Ability to work in a fast paced, multitasking environment with little supervision
  • Ability to lift up to 12 kgs (26.4lbs)
  • Ability to do shift work (daytime, evenings, weekends and holidays), on call
  • Required to read, speak and write in English
  • Strong interpersonal skills
  • Strong time management skills
  • Red seal certification is an asset


Please submit a resume.

We are accepting applications until the position is filled. Please apply ASAP to ensure your applications will be reviewed.

Thank you for your interest at the AMS. 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.

Job Types: Full-time, Permanent


  • Sushi/fish preparation: 1 year (Preferred)


  • Vancouver, BC (Preferred)