Cook - Panago Pizza Salmon Arm 054

3 days ago


Salmon Arm, Canada Panago Pizza Salmon Arm 054 Full time
About the Role

We are seeking a skilled Cook to join our team at Panago Pizza Salmon Arm 054. As a Cook, you will be responsible for preparing and cooking complete meals or individual dishes and foods to the highest standards.

Key Responsibilities
  • Food Preparation and Cooking: Prepare and cook complete meals or individual dishes and foods to meet the needs of our customers.
  • Kitchen Maintenance: Inspect kitchens and food service areas to ensure they are clean and well-maintained.
  • Team Leadership: Supervise kitchen staff and helpers to ensure they are working efficiently and effectively.
  • Cleaning and Sanitation: Clean kitchen and work areas to maintain a high level of hygiene and cleanliness.
Desirable Qualifications
  • Education: Secondary (high) school graduation certificate or equivalent experience.
  • Experience: Experience in a kitchen environment is an asset.
Company Benefits
  • Recognized Employer: We are a recognized employer and offer a supportive work environment.
  • Support for Persons with Disabilities: We provide awareness training to employees to create a welcoming work environment for persons with disabilities.
  • Support for Newcomers and Refugees: We recruit and support newcomers and refugees who were displaced by a conflict or a natural disaster.
  • Support for Youths: We provide awareness training to employees to create a welcoming work environment for youth.
  • Support for Veterans: We provide awareness training to employees to create a welcoming work environment for Veterans.
  • Support for Indigenous People: We provide cultural competency training and awareness training to all employees to create a welcoming work environment for Indigenous workers.
  • Support for Mature Workers: We provide staff with awareness training to create a welcoming work environment for mature workers.
Work Environment
  • Work Hours: 32 to 40 hours per week.
  • Language of Work: English.


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