Cook

**KEY ACCOUNTABILITIES**

**Ensures consistent food preparation and the highest caliber of food presentation by**:

- Participating in day-to-day production and plating of all food service areas, keeping the best quality food style possible.
- Continuously striving to keep high quality of food products provided by the kitchen and builds customer loyalty through product excellence.
- Helping to raise the standards within the department.
- Striving to advance knowledge, skills, and abilities.
- Maintaining cleanliness and hygiene in the various kitchen areas including refrigerators and storerooms.
- Rotating food products to ensure high standards of freshness.
- Checking refrigerators and storerooms are organized and kept in the various kitchen areas daily and that all food products are stored in accordance with provincial regulations.

**A Resort kitchen culture champion fostering the cohesiveness of the team by**:

- Ensuring open lines of professional communication with both kitchen team and front of house.
- Ensuring the kitchen and individual stations are well organized and ready for service and dedicated to cost-effective operation.
- Participating in individual touch bases (ITBs), group touch bases (GTBs), and skill-building sessions where appropriate.
- Establishing performance objectives/goals with management, reviewing progress throughout the year, and completing formal performance reviews with management so continual learning is the focus.
- Constantly monitoring safety and sanitation to ensure compliance.

**Thrives in a “visitor focused and driven” culinary department by**:

- Understanding the guest expectations and established standards as related to food quality and presentation.
- Working with guest feedback on product quality and service levels and ensuring corrective measures are taken where needed.
- Alerting management to additional supplies needed, faulty equipment or other challenges that may exist.
- Maintaining adequate pars, ensuring to both cut outages or shorts and participate in any opportunities to minimize loss.

**Ensures compliance with all resort and legislative requirements, guidelines, and laws by**:

- Ensuring compliance with food handling and sanitation standards.
- Maintaining purchasing, receiving, and food storage standards and logs.
- Actively taking part in the resorts environmental program and department specific initiatives in working towards sustainable operations.
- Striving to uphold a safe working environment and is Health and Safety conscious and actively involved in maintaining and improving a safe work environment.

**Consciously wants to improve the resort operations and its processes by**:

- Promptly aiding in Emergency protocol.
- Maintaining organizational safety standards.
- Continually improving our impact on the environment and greening of operations through support of EMS protocols.
- Actively proving the resort’s values and expectations for conduct.
- Performs added duties of a similar nature or level as required.

**Job Requirements/Qualifications**:
**Education and Experience**
- Completed culinary education or demonstrated experience in a similar environment. Red Seal Certification considered a strong asset.
- 2 years’ applicable experience in a kitchen and/or Banquet Facility
- Knowledge of food handling and sanitation standards.
- Experience with running and maintaining kitchen equipment.
- Previous experience working within operating budgets, forecasting, and scheduling.
- Experience remote resort operations an asset.
- Food Safe Certificate.

**Skills**:

- Demonstrated food and beverage experience
- Knowledge of governmental safety regulations.
- Excellent communication and people skills.
- Effective decision making and critical thinking skills.
- Demonstrated ability to work within a team: consensus building, negotiation, influencing, and conflict resolution.
- Strong customer and associate relation skills.
- Self-motivated with a cheerful outlook and a consistent display of professionalism.
- Innovative, meticulous, and quality conscious.
- Demonstrated ability to build and maintain relationships with staff, customers, and vendors.

**Working Conditions**:

- Constantly standing and moving around in a kitchen environment.
- Frequently twisting, crouching, and stooping, handling, and grasping various kitchen utensils, and fingering/feeling foods and spices.
- Job requires incumbent to safely lift items weighing up to 50lbs.
- Occasionally sitting, climbing stairs, and balancing supplies and food.
- Exposure to varying temperatures (72 - 110 degrees F).
- Exposure to slippery floors, noise, and vibrations.
- Ability to adjust to remote wilderness living. Klahoose Wilderness Resort accommodation provided.

**Job Types**: Full-time, Seasonal
Contract length: 5 months

Pay: From $25.00 per year

**Benefits**:

- Discounted or free food
- Flexible schedule
- Housing allowance

Schedule:

- 8 hour shift

Ability to commute/relocate:

- Powell R