Seasonal Prep Cook — Zoo Catering

Wilder Institute; Calgary; On-site; CAD 19,000 - 25,000; Part time

Benefits offered by this job

Discounts on food, beverage, and merch

Staff Pass Benefit plan

Fun, rewarding work environment

Job summary

The Wilder Institute at the Calgary Zoo invites applications for seasonal Prep Cooks to join our Catering Back of House team. You will learn to create exceptional culinary experiences while supporting a range of concessions across the grounds.

Under the supervision of the Executive and Sous Chefs, you will prepare sandwiches, salads, soups and produce, keep a clean, safe work area, assist with banquets and dishes, and uphold health and safety standards in outdoor settings.

Qualifications

• 1 year experience in a culinary environment.
• Alberta Food Safety Training is required.
• Class 5 Driver’s License to operate golf carts and 1-ton panel trucks.
• Ability to work in a collaborative, fast paced kitchen environment.

Responsibilities

• Create exceptional experience through high quality food and superior customer service.
• Prepare food such as sandwiches, fruit and vegetable cups, salads and soups as directed and distribute to Concessions locations around the zoo.
• Ensures work area is in a clean and sanitary condition in accordance with company health regulations and safety regulations, including all counter tops, utensils, equipment, and refrigeration and storage areas.
• Assist other positions within the kitchen that need help, such as banquet food preparation and dishwashing.
• Adhere to policies and procedures regarding sanitation and sanitary food handling.
• Complies with health and safety program.
• Perform additional duties as required.

Skills

Culinary experience

Food Safety Training (Alberta)

Driver's license (Class 5)

Teamwork in fast-paced kitchen

Job description

The Wilder Institute at the Calgary Zoo invites applications for seasonal Prep Cooks to join our Catering Back of House team. You will learn to create exceptional culinary experiences while supporting a range of concessions across the grounds.

Under the supervision of the Executive and Sous Chefs, you will prepare sandwiches, salads, soups and produce, keep a clean, safe work area, assist with banquets and dishes, and uphold health and safety standards in outdoor settings.