Seasonal Line Cook: Zoo Concessions

Calgary Zoo; Calgary; On-site; CAD 22,000 - 30,000; Full time

Benefits offered by this job

Food discounts

Staff Pass Benefit

Fun work environment

Job summary

The Wilder Institute's Calgary Zoo is seeking seasonal Concessions Line Cooks to prepare, cook, and present food items in Zoo concession outlets while upholding restaurant-level quality in a high-volume setting. You will guide kitchen teammates on service, maintain station organization, and ensure food safety compliance.

Ideal candidates have 1–2 years in a commercial kitchen or high-volume concession, with grill/fryer experience and strong knowledge of food safety.

Qualifications

• 1–2 years of experience in a commercial kitchen or high-volume concession.
• Experience on grill, fryer, or hot line station.
• Ability to maintain food quality and consistency during peak service.
• Knowledge of food safety and sanitation practices.

Responsibilities

• Prepare and cook menu items according to recipes and standards.
• Set up and maintain cooking stations before and during service.
• Ensure consistent taste, temperature, and presentation during high-volume service.
• Provide shift-based direction to kitchen team.
• Assist with station assignments and prep prioritization.
• Enforce food safety, sanitation, and storage standards.
• Communicate shortages or quality concerns to leadership.
• Operate kitchen equipment safely.
• Coach junior cooks and prep staff on recipes and procedures.
• Train new kitchen staff on procedures.
• Support waste-reduction and portion control.
• Adhere to Calgary Zoo standards and emergency procedures.
• Perform additional duties as assigned.

Skills

High-volume line cook

Grill & fryer experience

Food safety knowledge

Job description

The Wilder Institute's Calgary Zoo is seeking seasonal Concessions Line Cooks to prepare, cook, and present food items in Zoo concession outlets while upholding restaurant-level quality in a high-volume setting. You will guide kitchen teammates on service, maintain station organization, and ensure food safety compliance.

Ideal candidates have 1–2 years in a commercial kitchen or high-volume concession, with grill/fryer experience and strong knowledge of food safety.