The First Cook is responsible for preparing food in accordance with applicable

corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times.

Essential Duties & Responsibilities

• Prepare, pre-cook and/or cook food products as directed.
• Prepare "mise en place" (setting in place of foods, garnishes, sauces, dishes, cutlery, etc) and other products as required for high volume production.
• Clean kitchen equipment after use according to health and safety policies and procedures.
• Label, date, store and rotate food and beverage products in appropriate storage areas.
• Communicate effectively with all appropriate operational departments.
• Reports needed maintenance, faulty equipment or accidents to the supervisor immediately.
• Perform other duties as assigned or directed.

Qualifications

• Proven cooking experience in a restaurant, banquet or remote camp. 
• Food Safety Certification required.
• Advanced Food Safe Certification is an asset. 
• Certificate from a recognized cooking school is an asset.
• Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiar with industry’s best practices.
• Able to work independently and as part of a team.
• Excellent written and verbal communication skills.
• Physical ability to carry out the duties of the position.

Position Requirements

• Shift: 10hr/Day
• Rotation: 20 Days On/10 Days Off
• Local applicants preferred

Perks

• Overtime after 44hr/week
• Benefits available after 3 months
• Travel & accommodations provided