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2+ YOECandidates need two years of institutional or full-service restaurant cooking experience, the ability to scale recipes with basic math, and good verbal and written communication. A food handler permit and any provincially required health certifications are also needed.
2+ YOECandidates need two to five years as a cook or extensive culinary experience, plus a culinary arts diploma or equivalent. Food safety knowledge and the ability to lift heavy items and stand for long periods are also required.
1+ YOECandidates need at least one year of related cooking experience and completed secondary school. A valid Foodsafe or Level 2 food safety certificate is preferred. The job suits people who can multitask in a fast-paced kitchen.
Candidates need a cook certificate, a culinary or food and nutrition credential, or proven institutional or restaurant cooking experience. A negative vulnerable sector check and a recent TB skin test are required, and Red Seal certification is preferred.
Candidates need prior experience cooking various foods, following recipes and knowing dietary restrictions. Attention to detail, professionalism and the ability to work under pressure are valued.
Process improvement, Cope with pressure, Cooking, Stocking, Present evidence
1+ YOECandidates need a high school diploma or GED and at least one year of related work experience. They must stand for long periods, lift up to 25 pounds, and follow food safety and security policies.
2+ YOECandidates need at least 2 years of culinary experience, ideally in a hotel or resort, and a Food Safe Level 1 certification. They also need a sound understanding of kitchen operations and the ability to work at a fast pace.
Candidates need a Food Safe Level 1 Certification, physical ability to work in a fast-paced kitchen, and teamwork skills. Previous culinary experience or education is an asset but not required.
2+ YOECandidates need two years of culinary experience, preferably in a hotel or resort, and a Food Safe Level 1 certification. Production or banquet experience is preferred, and working toward a Red Seal is an asset.
Candidates need a Food Safe Level 1 certification and the physical stamina for a fast-paced kitchen. Previous culinary experience is an asset but not required, and a team-oriented, self-motivated attitude is expected.
3+ YOECandidates need 3 to 5 years of culinary experience, preferably in a hotel or resort, and Food Safe Level 1 certification. Production or banquet experience, strong leadership and self-starting habits are preferred, and working toward a culinary diploma is an asset.
Candidates need Food Safe certification or an equivalent, and previous food preparation experience is an asset. They must be team-oriented and able to work flexible hours, including evenings and weekends.
Candidates need Food Safe certification or an equivalent. Previous food preparation experience is an asset, along with a positive, team-oriented attitude and flexibility to work evenings and weekends.
Candidates need prior cooking or related experience and knowledge of food preparation, cooking methods and food safety. They must be able to get a food safety certification, do basic math, and communicate well with guests and coworkers.
Candidates need proven restaurant or prep cook experience and a food safety certification. They should understand cooking methods and procedures, work accurately and quickly, and be physically able to do the job.
Candidates need restaurant or hospitality experience (preferred), knowledge of food safety, and comfort working fast with attention to detail. Familiarity with kitchen equipment and cooking techniques is an asset, and weekend and evening availability is expected.
1+ YOECandidates need at least one year of related cooking experience and a high school diploma or GED. They must follow food safety and workplace safety rules and work well on a team.
3+ YOECandidates need three to five years of culinary experience in a high-volume kitchen, plus a Red Seal or comparable experience. Serving it Right (BC) or ProServe (AB) certification is also asked for, along with strong organization and the ability to work well under pressure.
Inspection, Communication skills, Cooking, Food engineering, Food service operations, Sanitation
Candidates need attention to detail, a positive and energetic attitude, and basic food handling and preparation knowledge. Full-service restaurant experience is an asset.
Cooking, Communication skills, Food handling, Attention to detail, Cope with pressure, Time management
3+ YOECandidates need several years of cooking experience, ideally in a hotel or institutional kitchen. They must hold FoodSafe Level I and pass the WHMIS test with 80% or higher.
Food preparation equipment, Refrigerators and freezers
Candidates need to work well with people in a team setting and stay calm in a fast-paced kitchen. The posting asks for a commitment to food safety and brand standards.
Candidates need a dependable, hands-on attitude, a willingness to learn and take direction, and an interest in food safety and teamwork. Kitchen experience is an asset but not required, and a Food Handler certification is an asset.