Cook - Evenings (Competition # FS7)

MAIN DUTIES: Directly responsible to the Dietary Supervisor of the assigned Lodge and the Site General Manager. Coordinates the preparation of high-quality meals, cooks and plates meals in accordance with the approved menu and food service standards. Ensures special diet and texture modifications are accommodated. Dishwashing and general cleanliness of food service areas. QUALIFICATIONS: A positive rapport with seniors, friendly and helpful team player. A flexible, willing and positive attitude. Experience in a commercial kitchen and, Food Safety knowledge and training would be assets. Must be physically able to perform lifting, bending and repetitive tasks. A high standard of hygiene and personal appearance. Completed current First Aid and Cardiac Pulmonary Resuscitation (CPR). Must be renewed every three years. Must have a clear and current criminal record check. SCHEDULE: 14 shifts / 112 hours in a 28-day rotation, 0.70 FTE Hours of work: 3:00 pm to 11:00 pm 4 days on / 5 days off, 5 days on / 4 days off on a rotational basis This position works 2 weekends per rotation

Coordinates the preparation, cooking, and plating of high-quality meals according to approved menus and food service standards. Responsible for accommodating special diets, texture modifications, and maintaining general cleanliness of food service areas.

Requires experience in a commercial kitchen, food safety knowledge, and current First Aid/CPR certification. Candidates must have a clear criminal record check and be physically capable of performing repetitive lifting and bending tasks.

• First AidPreferred

Identified from the job description. Confirm important requirements above.

• Meal Preparation
• Plating
• Dietary Modification
• Food Safety
• Dishwashing
• Kitchen Cleanliness
• First Aid
• CPR
• Commercial Cooking

• Food & Beverage
• Hospitality
• Healthcare

Minimum education

Professional degree

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week