Lead Cook & Kitchen Supervisor (Brunches, Banquets)

Carrington Group; Edmonton; On-site; CAD 52,000 - 78,000; Full time

Benefits offered by this job

Comprehensive benefits package

Flexible health spending account

RRSP program

Personal time off

Advancement opportunities

Job summary

Ken’s Diner, operated by Lifestyle Options Retirement Communities, is recruiting a First Cook for a full‑time role in Schonsee. You will prepare high‑quality meals efficiently, collaborate with team members, and supervise staff under the Head Chef’s direction in a fast‑paced kitchen.

Ideal candidates have formal culinary training or equivalent, with 5 years as a cook and 2 years in a leadership role, plus experience with food cost and event planning. Seniors dining experience is a plus.

Qualifications

• Formal training in a culinary program or equivalent experience.
• Five (5) years of experience as a cook.
• Two (2) years of experience in a leadership position.
• Two (2) years of experience in food cost management, labor planning and execution of food services and events.
• Experience cooking for seniors is an asset.
• Knowledge of safety, sanitation, WHMIS, Food Safety Course.

Responsibilities

• Oversee kitchen operations in the absence of the Head Chef and supervise kitchen staff.
• Prepare meals according to menu guidelines and assist with special events like banquets and brunches.
• Maintain food inventory and order supplies when needed.
• Ensure kitchen cleanliness, hygiene, and food storage meet regulatory standards.
• Support the Head Chef with scheduling and menu planning.
• Promote and maintain a safe, health‑conscious work environment.

Skills

Leadership

Staff supervision

Food safety

Scheduling

Education

Culinary program or equivalent training

Job description

Ken’s Diner, operated by Lifestyle Options Retirement Communities, is recruiting a First Cook for a full‑time role in Schonsee. You will prepare high‑quality meals efficiently, collaborate with team members, and supervise staff under the Head Chef’s direction in a fast‑paced kitchen.

Ideal candidates have formal culinary training or equivalent, with 5 years as a cook and 2 years in a leadership role, plus experience with food cost and event planning. Seniors dining experience is a plus.