Hotel 1st cook - Job ID J0526-0285

Job Description Under the direction of the Sous Chef or Kitchen Shift Supervisor the Second Cook is responsible for assisting in the preparation of a multitude of hot and cold meals for sale and service to all customers of the Hotel and/or Event Centre. This includes both internal and external customers alike during a prescribed shift. The Second Cook is required to take all necessary precautions to protect and ensure that safe work practices are adhered to. This position involves frequent standing and walking as well as lengthy periods of concentration when preparing customer orders. This position also requires some leadership qualities to assist with development of Kitchen Helpers when required. This position may require lifting weight of up to approximately 50 lbs. Grey Eagle Hotel and Event Centre has a COVID-19 employee vaccine policy in place Education Required The incumbent will have a minimum of 3 years ongoing experience in a cook's position with practical hands on knowledge and experience of large size foodservice operations. A Post-Secondary education in a recognized Hospitality or Culinary Management program would be an asset. Health and Safety Certificate. Specific Hotel and Banquet food and beverage operational experience would be an asset with a basic understanding of inventory control and food cost practices and procedures. Proven experience in preparing and cooking a wide variety of food styles is required. Ability to work and thrive in a team oriented environment, and be able to function independently also Ability to work in a physically demanding area and be familiar with a high-volume, fast-paced, multitasking environment. Skills Requirements Proven experience in preparing and cooking a wide variety of food styles is required. Ability to work and thrive in a team oriented environment, and be able to function independently also Ability to work in a physically demanding area and be familiar with a high-volume, fast-paced, Multi-tasking environment. Must have great knife skills and be trainable. The successful candidate must be available to work all shifts including weekends. Other Requirements We thank all applicants, however, only those considered for an interview will be contacted. No phone calls please. Priority will be given to Tsuut'ina Nation members. Skills Cooking (Trade) - 3 year(s) Prep Cook - 3 year(s) Food Safety Kitchen sanitization practices Standard First Aid To Apply Click On The Link Below HTTP://CLIENT.NJOYN.COM/CL4/XWEB/XWEB.ASP?CLID=73641&PAGE=JOBDETAILS&JOBID=J0526-0285&BRID=447790&SBDID=21391

Responsible for preparing a variety of hot and cold meals for hotel and event center customers under the direction of the Sous Chef. The role includes maintaining safe work practices and assisting in the development of kitchen helpers.

Requires a minimum of 3 years of experience in a cook's position within large foodservice operations and a Health and Safety Certificate. A post-secondary degree in Hospitality or Culinary Management is considered an asset.

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Cooking
• Food Preparation
• Knife Skills
• Kitchen Sanitization
• Inventory Control
• Food Costing
• Multitasking
• Teamwork
• Leadership
• Food Safety

Formation minimale

Certificat de métier

Expérience minimale

2+ ans

Postuler avant le

13 août 2026