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: 11:00 AM to 7:00 pm
• 5 days on / 4 days off, 4 days on / 5 days off on a rotational basis