Cook II - Term

Position Type: Term Number of Positions: 4 Expected Start/End Date: June 29, 2026 to September 29, 2026 Job Rate: $25.50 Location: (MIP) Fort McMurray, Alberta CUPE INTERNAL POSTING DATE: June 19 2026 CUPE INTERNAL CLOSING DATE: June 25, 2026 Requisition #: 2021730 Please Note: The job posting will remain active until the position has been filled. Both internal and external applications are accepted after the above-posted internal closing date. This position is covered by the terms & conditions of the CUPE 1505 Collective Agreement. About Us: Bring Your Passion. Plate Your Purpose. Create Community. At the Regional Recreation Corporation (RRC), our vision is simple but powerful: Together, we create community. We are seeking a Cook II who brings skill, pride, and creativity to the kitchen and understands that food is more than nourishment. It’s connection, comfort, and celebration. Every meal you prepare helps shape experiences that bring people together, whether it’s a high energy event or a thoughtfully prepared, family style service. Experience working in a fast-paced, hot kitchen environment is considered a strong asset, and we are looking for someone who can thrive under pressure while maintaining quality, consistency, and care in every dish. Our Values in Action At the RRC, our work is guided by principles that shape how we show up every day: Safety: protecting our team and our community Collaboration: achieving excellence through strong teamwork Innovation: welcoming new ideas and better ways of doing things Sustainability: reducing impact while maximizing value Diversity: honouring the unique strengths of our people and the communities we serve Why Join the RRC? Here, a Cook II role is more than a position it’s part of a purpose driven team: A kitchen where your craft directly contributes to community experience and connection A culture that values mentorship, teamwork, and continuous growth A workplace that supports balance, wellbeing, and respect in every shift A team environment where people show up for each other and take pride in what they create together If you are a culinary professional who takes pride in your work and wants to be part of something meaningful, we invite you to bring your expertise, creativity, and energy to RRC. Apply today and help create food experiences that bring people together,one plate at a time. We Offer Great Benefits & Perks – We Take Care of Our People Competitive Hourly Wage Employee Assistance Program Membership & Facility Pass Options Team Celebrations Recognition Programs incl: Scholarship Program Staff Discounts Your Role The Cook Il under the direction of the Sous Chef will work closely with the Chef de Partie and Kitchen staff in providing quality food service for the Regional Recreation Corporation of Wood Buffalo (RRC) members and guests. The Cook II is primarily responsible for preparing and cooking a wide variety of food, ensuring the care to reduce costs and serve properly and setting up and serving food in outlets and concessions in our various locations within MacDonald Island Park. Your Responsibilities Review the daily production sheets with the Chef de Partie/Sous Chef and prepare the necessary food items by standards and in a timely and efficient fashion to ensure no interruption to guest service. Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met. Packages and freezes samples of all food served to comply with health regulations. Keeps workstation clean and organized, including fridge's/freezers, countertops, and stovetops. Ensures that station opening and closing procedures are carried out to standard. Keeps overproduction and food waste to a minimum, ensuring proper rotation, labelling, and storing of food to reduce food costs. Ensure the safe operation of all kitchen equipment while ensuring that all food products are handled, stored, prepared, and served according to RRC procedures. Ensure compliance with all safety regulations of assigned tasks to ensure a clean and safe working environment. Report any deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie/Sous Chef in a timely fashion. Turn on stoves, ovens, etc. and unlock walk-ins and reach-ins. Set up’ a ‘hot-line’ and/or ‘cold-line’ for a breakfast buffet or plated dinner menu items. Prepare menu items and sauces to pars for the day’s activities. Prepare orders to specifications for all functions. Pull breakfast menu items from line and store per procedures. Place lunch menu items on ‘hot-line’ and prepare necessary items. Breakdown lunch line and clean-up work and storage areas. Check the Banquet Event Orders (BEO’s) for any particular allergies and special diets. Preparation must be completed one day before the event and check with Sous Chef for preparation list. All other duties as assigned by Sous Chef. Qualifications: Education & Experience High School Diploma or GED Equivalency. Completion of Culinary course and/or minimum of two (2) years’ experience working in a commercial kitchen or hotel environment, including two (2) years of working capacity. Valid Food Safe Certificate. Qualifications: Knowledge, Skills & Abilities Thorough knowledge of the materials, methods, and equipment used in preparing food on a large scale. Considerable knowledge of health hazards in food preparation and service and necessary precautionary measures. Excellent hand/eye coordination. Detail orientated with good organizational skills. Artistic and creative talent. Excellent communication skills, interpersonal skills, and team-building skills. Ability to remain calm in a busy and fast-paced environment. Other Requirements Valid Class 5 Driver’s License Working Conditions This position involves working under variable temperature conditions and noise levels in indoor and outdoor settings. This position includes heavy lifting of supplies and equipment up to 50 lbs. This position may be exposed to loud noises and will require an individual to be able to concentrate in a busy environment. Work environment is a busy, fast-paced kitchen. Requires standing and constant movement for an extended period in a hot and cold environment. Safety All employees are responsible and accountable for Regional Recreation Corporation’s health and safety policy. All employees at every level should be familiar with the requirements of the Alberta Occupational Health and Safety legislation as it relates to their work processes. The employee is expected to adhere to all company policies and to act as a role model in the adherence to policies. These statements are intended to describe the general nature and level of work involved for this job. It is not an exhaustive list of all responsibilities, duties and skills required of this job. We would like to thank all applicants in advance for submitting their resumes. Please note, only those candidates chosen to continue through the selection process will be contacted. The RRC is an equal opportunity employer and values diversity, equity, and inclusion. We will gladly provide accommodations upon request for applicants with any barriers and/or disabilities during the recruitment process. We appreciate all candidates who apply for this position; though only those selected for an interview will be contacted.

Prepare and cook a wide variety of food items following standardized recipes to ensure quality and consistency for guests. Maintain a clean and safe workstation while managing food waste and adhering to health regulations.

Requires a High School Diploma or GED, a valid Food Safe Certificate, and a Class 5 Driver's License. Candidates must have a culinary course completion or at least two years of experience in a commercial kitchen or hotel environment.

• Employee Assistance Program • Membership & Facility Pass Options • Team Celebrations • Recognition Programs • Scholarship Program • Staff Discounts

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

• Large Scale Food Preparation
• Food Safety
• Menu Execution
• Kitchen Organization
• Inventory Rotation
• Teamwork
• Communication
• Time Management
• Creativity
• Attention To Detail

• Food & Beverage
• Hospitality
• Sports & Recreation
• Trades

Formation minimale

Études secondaires

Expérience minimale

2+ ans

Postuler avant le

27 août 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Entry level