Fantasyland Hotel First Cook

West Edmonton Mall; Edmonton; Hybrid; CAD 42,000 - 60,000; Full time

Job summary

West Edmonton Mall is seeking a First Cook to supervise day-to-day kitchen operations under the Executive Chef, ensuring hotel standards and cost controls are met.

You will oversee portions, presentation, sanitation per Alberta standards, train staff, and stay current with cooking trends while maintaining strong communication with the team and management. This full-time role requires flexibility for days, evenings, weekends and holidays, and includes basic security clearance.

Qualifications

• 3+ years food service management experience.
• Canadian Journeyman or Red Seal Cook certification.
• Excellent knowledge of all aspects of food preparation.
• Must possess good interpersonal and communication skills.
• Strong passion for cooking and continual improvement of skills.
• Foundational knowledge of food and beverage operations including food and labour controls.
• Good working knowledge of staffing, setup functions and waste control.

Responsibilities

• Ensuring hotel standards with respect to food service are met or exceeded.
• Maintaining proper portion and presentation control and reducing wastage in all outlets.
• Ensuring sanitation procedures comply with Alberta health standards.
• Maintaining open communication with all associates.
• Ensuring kitchen equipment is maintained and functioning properly.
• Meeting food demand and inventory needs.
• Training new staff and retraining current staff as needed.
• Staying current on cooking trends through trade journals and publications.
• Leading by example and meeting company standards.
• Other duties as required.

Skills

Interpersonal communication

Cooking skills

Education

Canadian Journeyman or Red Seal Cook certification

Job description

17700 87 Ave NW, Edmonton, AB T5T 4V4, Canada

Job Description

Under the guidance of the Executive Chef, Sous Chef and Chef de Partie, the First Cook is responsible for the day to day operations of all the food service within that kitchen. Challenged with ensuring that all hotel standards are met or exceeded, and all costs are kept within the perimeters set down by the Executive Chef.

PRIMARY RESPONSIBILITIES:

• Ensuring that all hotel standards with respect to food service are met or exceeded.
• Ensuring proper portion and presentation control and control wastage in all outlets.
• Maintaining proper sanitation procedures in accordance with Alberta health standards.
• Maintaining open line of communication with all associates.
• Ensuring maintenance of kitchen equipment is in working order.
• Ensuring adequate food demands are met.
• Meeting with direct supervisor to keep apprised of all concerns regarding the food service.
• Ensuring that par stocks are at the proper levels.
• Conducting monthly inventories on all food products and small wares.
• Training new staff and re-train current staff as needed.
• Keeping current on all trends in the cooking field through trade journals and publications.
• Ensuring all company standards are met and lead by example.
• Other duties as required.

DESIRED QUALIFICATIONS:

• A minimum of 3 years food service management experience.
• Canadian Journeyman or Red Seal Cook certification.
• Excellent knowledge of all aspects of food preparation.
• Must posses good interpersonal and communication skills.
• Strong passion for cooking and constant need to improve this skill set.
• A beginning knowledge of food and beverage operations including food and labour controls.
• Good working knowledge with regards to staffing, set up functions and waste control.

TERMS OF EMPLOYMENT:

• This is a full-time position that is required to work days, evenings, weekends and holidays.
• Must be able to pass a basic security clearance.