MAIN DUTIES:
Directly responsible to the Dietary Supervisor of the assigned Lodge and the Site General Manager.
Coordinates the preparation of high-quality meals, cooks and plates meals in accordance with the approved menu and food service standards.
Ensures special diet and texture modifications are accommodated.
Dishwashing and general cleanliness of food service areas.
QUALIFICATIONS:
A positive rapport with seniors, friendly and helpful team player.
A flexible, willing and positive attitude.
Experience in a commercial kitchen and, Food Safety knowledge and training would be assets.
Must be physically able to perform lifting, bending and repetitive tasks.
A high standard of hygiene and personal appearance.
Completed current First Aid and Cardiac Pulmonary Resuscitation (CPR). Must be renewed every three years.
Must have a clear and current criminal record check.
SCHEDULE:
14 shifts / 112 hours in a 28-day rotation, 0.70 FTE
This position works 2 weekends per rotation
Hours of work: 11:00 am to 7:00 pm
5 days on / 5 days of, 4 days on / 4 days off on a rotational basis
