Cook

Cook

 

Reports To

Sous Chef, Chef

 

Position Overview

Prepare, cook, and serve food for à la carte and buffet menus, including extensive food preparation work in a high-volume, resort-based kitchen environment.

 

This role requires a strong focus on food quality, consistency, teamwork, and guest satisfaction, while supporting smooth daily kitchen operations in a fast-paced setting.

This is a full-time seasonal role. Alberta Employment Standards regarding probationary periods apply.

 

Qualifications

• Previous cooking experience required
• Ability to ski or snowboard blue runs
• Physically and mentally fit, with the ability to lift, push, and pull up to 55 lbs or more
• Capable of working effectively under pressure in a fast-paced kitchen environment
• Comfortable working with a variety of commercial kitchen equipment
• Strong knife handling skills and safe food preparation practices

 

Core Competencies

• Professional deportment with excellent customer service skills; experience working with guests and collaborating effectively with co-workers
• Cheerful, outgoing personality; demonstrated ability to remain composed in highly stressful situations
• Strong team player with the ability to take direction and support others
• Motivated and observant; able to identify tasks and complete them proactively without direction
• Self-aware; able to identify strengths and gaps in own abilities and training
• Able to apply previous experience and training to problem-solve effectively
• Strong passion for food and culinary excellence

 

 

 

Job Duties / Responsibilities

• Adhere to Alberta safe food handling guidelines while maintaining a clean and safe workspace, including daily temperature log recordkeeping
• Prepare side dishes required for daily meal service
• Prepare menu items for à la carte and buffet service according to recipes and standards
• Assist in packaging and portioning food as required
• Stock and track inventory of food and beverage items for daily use
• Follow recipes, portioning, and presentation guidelines as set by the company
• Maintain a clean and organized workspace at all times
• Assist in maintaining cleanliness and sanitation of the kitchen and dishwashing areas
• Support completion of the weekly sanitation checklist
• Assist with receiving and organizing food stock deliveries
• Perform additional duties as required

 

Additional

• Assist in training and supervising employees when appropriate and based on experience
• Work in a safe and efficient manner at all times and proactively identify and report any safety concerns that could impact staff or guests
• Ensure all opening and closing procedures are followed and completed daily

 

Supplementary

• Respect and adhere to the company’s policies and procedures as set in the Corporate Policies, Employee Handbook and other Training Manuals