Cook - Remote Lodge Kitchen, Rotating Shifts

Canadian Inclusion; Canada; Hybrid; CAD 42,000 - 52,000; Full time

Job summary

Civeo Premium Services Employees LP is seeking a Cook at our site in Wabasca. The successful candidate will assist the Chef, prepare a wide variety of meats, salads, sandwiches and entrees, while maintaining inventory and sanitation levels.

You will work a 20 days on and 10 days off rotation, which may include days, nights, weekend shifts and statutory holidays, reporting to the designated supervisor. This role requires teamwork and commitment to food safety and quality.

Qualifications

• 2–4 years of culinary experience in a high-volume kitchen.
• Food Safe Certification is required.
• First Aid Certification is an asset.
• Journeyman certification or apprenticeship program in cooking.
• Proven leadership, organizational and time management skills in an industrial kitchen.
• Excellent communication skills in English, both verbal and written.

Responsibilities

• Providing support to the Chef, the Cook will prepare and cook menu items as they are received in accordance with established menu specifications.
• Ensure all daily, weekly and monthly cleaning lists are completed.
• Ensure food quality, food safety and service standards are met and maintained daily.
• Adhere to safety policies and SOPs by following company Safe Work Practices and Standard Operating Procedures.
• Rotates fruits, vegetables and other groceries using FIFO (First In First Out).
• Assists with inventory and records of food, supplies and equipment.
• Perform other duties as assigned.

Skills

Communication in English

Leadership

Time management

Education

Food Safe Certification

First Aid Certification

Journeyman certification / Apprenticeship

Job description

Civeo Premium Services Employees LP is seeking a Cook at our site in Wabasca. The successful candidate will assist the Chef, prepare a wide variety of meats, salads, sandwiches and entrees, while maintaining inventory and sanitation levels.

You will work a 20 days on and 10 days off rotation, which may include days, nights, weekend shifts and statutory holidays, reporting to the designated supervisor. This role requires teamwork and commitment to food safety and quality.