2nd Cook (Bilingual French & English)

2nd Cook (Bilingual Matrix Camps, Logistics & Aviation is seeking an experienced 2nd Cook for rotational, site-based work at a remote mining camp site. If you’re passionate about high-quality food, reliable food safety practices, and supporting a strong kitchen team—this role is a great fit. Matrix: Our work begins where the road ends. 3 weeks on / 3 weeks off schedule – Bilingual French & English 2nd Cook at Matrix (Wichishtun Camp) The Second Cook supports daily food service operations at a remote camp site by preparing high-quality meals, baked goods, and desserts while adhering to menu plans, dietary requirements, and food safety standards. This role contributes to efficient kitchen operations by maintaining inventory, ensuring cleanliness, and supporting a safe, collaborative, and high-performing kitchen environment in compliance with company, camp, and health and safety requirements. Key Responsibilities Prepare and serve lunch and dinner meals in accordance with approved menus and site schedules. Utilize seasonal and available ingredients, including garden produce, to support fresh meal preparation. Prepare baked goods and desserts from scratch. Assist with menu development that reflects site preferences, dietary restrictions, and nutritional requirements. Maintain sufficient food inventory based on resident numbers and operational needs. Place, receive, and verify grocery orders for accuracy, quality, and quantity. Liaise with suppliers regarding product quality, shortages, and back orders. Implement and maintain a Food Safety Plan, including accurate HACCP documentation. Ensure proper food storage, labeling, allergy controls, and FIFO inventory rotation. Maintain a clean, organized, and sanitary kitchen and food storage areas. Participate in daily toolbox meetings and safety discussions. Provide orientation and ongoing coaching to new or incoming kitchen staff. Conduct monthly kitchen inspections and report deficiencies. Ensure kitchen staff follow safe work practices and procedures. Report unsafe conditions, incidents, accidents, or equipment issues immediately. Promote a respectful, team-oriented, and productive work environment. Required Knowledge, Skills & Experience Minimum of three (3) years’ experience working in a cook or similar food service role. Strong organizational, time management, and problem-solving skills. Effective interpersonal and communication skills. Ability to work collaboratively in a team-based environment. Basic computer skills for inventory, documentation, and reporting. Conflict resolution and leadership support skills. High attention to detail and commitment to food quality and safety. Physical ability to lift up to 50 lbs. Ability to stand, walk, and perform repetitive tasks for extended periods. Ability to maintain performance during 10–12 hour shifts. 3 Weeks On / 3 Weeks Off Preferred Licensing & Certifications Food Safe Handling Certificate First Aid WHMIS certification Culinary Diploma and/or Red Seal designation (preferred) Previous experience working in a remote camp, lodge, or institutional food service environment Working Conditions Work is performed at a remote camp site and may involve rotational schedules. Long hours in a fast-paced, physically demanding kitchen environment. Requires standing, walking, lifting, bending, and repetitive movement throughout shifts. Must be able to work effectively in a shared camp setting and follow camp rules and schedules. Exposure to heat, kitchen equipment, cleaning chemicals, and food allergens.

The 2nd Cook prepares high-quality meals, baked goods, and desserts while maintaining inventory and ensuring kitchen cleanliness. They also support food safety compliance, manage grocery orders, and provide coaching to kitchen staff.

Candidates must have at least three years of experience in a food service role and possess strong organizational and communication skills. A Food Safe Handling Certificate, First Aid, and WHMIS certification are preferred, along with a culinary diploma or Red Seal designation.

• Time managementPreferred
• Problem solvingPreferred
• Food safetyPreferred
• Food preparationPreferred
• CommunicationPreferred
• CoachingPreferred
• Team LeadershipPreferred
• Inventory managementPreferred
• Conflict ResolutionPreferred

Identified from the job description. Confirm important requirements above.

• Food preparation
• Menu development
• Inventory management
• Food safety
• HACCP documentation
• Bilingualism
• Team leadership
• Conflict resolution
• Time management
• Problem-solving
• Baking
• Kitchen sanitation
• Coaching
• Communication
• Organizational skills
• Menu Planning
• Food Quality Assurance And Control
• Meal Planning And Preparation
• Support Services
• Lifting Ability
• First Aid
• Multilingualism
• Cleanliness
• Computer Literacy
• Conflict Resolution
• Food Services
• Packaging And Labeling
• Food Safety And Sanitation
• French Language
• Leadership
• Hazard Analysis And Critical Control Points (HACCP)
• Inventory Management
• Problem Solving
• Operations
• Time Management
• Workplace Hazardous Materials Information Systems
• Team Oriented
• Detail Oriented

• Food & Beverage
• Hospitality
• Trades
• English Editor
• Cook
• Cooks
• Cooks, Restaurant

Minimum education

Professional degree

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week