Cook – Winter 26/27

Canadian Rocky Mountain Resorts; Lake Louise; On-site; CAD 35,000 - 48,000; Full time

Job summary

Canadian Rocky Mountain Resorts in Lake Louise, Alberta seeks qualified kitchen staff with a working knowledge of standard equipment, stocks, sauces, butchering and core cooking techniques to execute diverse cuisines. Candidates should understand ingredients, health and sanitation practices and uphold department standards.

Responsibilities include maintaining clean stations, ensuring timely assistance to team members, proper food presentation, delivery handling, and strict adherence to

Qualifications

• Knowledge of standard kitchen equipment and their uses.
• Knowledge of stocks, sauces, butchering and standard cooking techniques (grilling, frying, sautéing, poaching, smoking).
• General knowledge of ingredients used in their area and health/sanitation practices.

Responsibilities

• Ensures all food is prepared on clean surfaces (and with clean utensils).
• Ensure at all time their stations are clean and kept to department standards.
• Ensures food quality and presentation meets LLSR Culinary Department standards prior to being served. Station responsibilities must be monitored at all times.
• Ensures all items prepared on their workstation are presented in accordance with departmental specifications.
• Receive and put away any and all product on delivery.
• Provide assistance to all members of the kitchen as requested in a timely & positive manner.
• Ensure that assigned workstation is ready for service.
• Abides by all sanitation policies and communicate with the Sous chefs and Chef De Parte when equipment is not functioning properly, if assistance is needed or food pars are low or out.
• Must maintain a positive, helpful and upbeat attitude towards fellow employee's and guests. Treats guests and co-associates with courtesy and respect.
• At their assigned station at all times and reports to manager before departing work area.
• Know and follow all basic culinary standards, executing proper knife skills, cooking techniques, food safety procedures, culinary terms, positive dialog with guests.

Skills

Kitchen equipment knowledge

Stocks and sauces

Butchering

Cooking techniques

Food safety & sanitation

Job description

Qualified candidates will have a working knowledge of standard kitchen equipment and its uses. A working knowledge of stocks, sauces, butchering & standard cooking techniques such as grilling, frying, sautéing, poaching, smoking and any other cooking medium needed to execute all types of cuisine. A general knowledge of all ingredients to be utilized in their area of work and knowledge of all health and sanitation practices.

Job Responsibilities:

• Ensures all food is prepared on clean surfaces (and with clean utensils).
• Ensure at all time their stations are clean and kept to department standards.
• Ensures food quality and presentation meets LLSR Culinary Department standards prior to being served. Station responsibilities must be monitored at all times.
• Ensures all items prepared on their workstation are presented in accordance with departmental specifications.
• Receive and put away any and all product on delivery.
• Provide assistance to all members of the kitchen as requested in a timely & positive manner.
• Ensure that assigned workstation is ready for service.
• Abides by all sanitation policies and communicate with the Sous chefs and Chef De Parte when equipment is not functioning properly, if assistance is needed or food pars are low or out.
• Must maintain a positive, helpful and upbeat attitude towards fellow employee's and guests. Treats guests and co-associates with courtesy and respect.
• At their assigned station at all times and reports to manager before departing work area.
• Know and follow all basic culinary standards, executing proper knife skills, cooking techniques, food safety procedures, culinary terms, positive dialog with guests.