Line Cook

Pomeroy Kananaskis Mountain Lodge; Fort St. John; On-site; CAD 35,000 - 50,000; Full time

Job summary

Join a talented culinary team at a leading lodge in Fort St. John, where you'll help create remarkable dining experiences for guests. This role focuses on organization in food preparation, menu management, and maintaining health and safety standards. Ideal for culinary professionals eager to grow in a resource-rich community.

Benefits

Personal days: 5 per year after 90 days of employment

Growth and development opportunities

Mental health resources at no cost

Pomeroy Stay Travel Program

Qualifications

• 1+ years of related cooking experience required.
• Proficiency in English is mandatory.
• Commitment to Health and Safety standards necessary.

Responsibilities

• Plan and organize the culinary team for food preparation consistency.
• Assist Executive Chef with menu ordering and production planning.
• Ensure cleanliness and maintenance of work areas and compliance with Health and Safety.

Skills

Health and Safety Awareness

English Proficiency

Education

Journeyman's Papers or International Equivalent

Valid FoodSafe Certification or Level 2 Food Safety Certification

Diploma in Culinary Discipline

Job description

Personal days: 5 per year after 90 days of employment

Growth and development opportunities, both personal and professional

Mental health resources at no cost to the employee

Pomeroy Stay Travel Program

Summary

Join the Fort St. John (FSJ) Chances Casino team. FSJ is the largest city in the Northeast Region of BC, situated on the Alaska Highway; its population is 21,000. It offers a great variety of cultural, leisure, and outdoor experiences.

FSJ is a resource-based community with oil, natural gas, forestry, and agriculture. The average age of residents is 8.8 years younger than the provincial average. The median housing price is $419,000—the average commute time to work is ten minutes.

In this role, you will support a team of culinary professionals in creating inspired and memorable dining experiences for our guests. You will execute a culinary program that aligns with the brand experience, ensuring quality and standards are maintained, and make decisions focused on guest service excellence.

Duties and Responsibilities :

• Plan and organize the culinary team in food preparation, ensuring consistency in all food items for à la carte and buffet menus according to recipes and standards
• Assist the Executive Chef with menu ordering, inventory, and daily production planning
• Ensure cleanliness and maintenance of all work areas, utensils, and equipment in compliance with Health and Safety SOPs. Actively promote a safe work environment for all team members
• Follow kitchen policies, procedures, and service standards, providing clear direction to the culinary team
• Maintain comprehensive knowledge of all menu items, daily features, and promotions. Manage quality standards from creation to table service

Skills, Knowledge, & Abilities Required :

• One or more years of related cooking experience
• Proficient in English
• Highly conscious of Health and Safety standards and committed to maintaining a safe work environment

Education & Experience :

• Journeyman's papers or international equivalent is a strong asset
• Valid FoodSafe certification or advanced (Level 2) Food Safety certification preferred
• Diploma in Culinary discipline is an asset