EMPLOYMENT OPPORTUNITY
COOK
POSITION TITLE Cook
DEPARTMENT Business Operations – Winner’s One Stop Restaurant
SALARY $ 19.25 per hour
TERM Part-time/shift work required
LOCATION Winner’s One Stop Restaurant, 10574 Highway #3 Yarmouth NS
ESTIMATED START DATE April 2026
Wasoqopa’q First Nation (formerly Acadia First Nation) is governed as a custom band under the
provisions of the Indian Act with established bylaws, policies and procedures. The First Nation's
electoral system constitutes an election once every five (5) years with positions for one Chief and
eight (8) councillors. Chief and Council elect, are the governing body responsible for making
decisions for the overall health and well-being of communities, Elders, youth and families.
Wasoqopa’q First Nation is unique in its geographical composition, spread throughout the
Southwestern regions of Nova Scotia spanning five counties from Yarmouth to Halifax,
encompassing six (6) reserves - Yarmouth, Ponhook, Medway, Wildcat, Gold River, and Hammonds
Plains, in both rural and urban settings. To support administration and business operations,
Wasoqopa’q First Nation, with supporting staff, provides programs and services within two (2)
Health Centres, a Youth Centre, two (2) Community Centres, six (6) administration offices, and six
(6) business establishments, including economic development, education, employment, fishing,
forestry, health, housing & maintenance, human resources, and social.
Wasoqopa’q First Nation owns and operates the Winner’s One Stop Restaurant located in Yarmouth,
NS. The restaurant is an upscale licensed sit-down restaurant with indoor and outdoor seating, a
take-out menu, with gluten free, vegetarian and vegan options, also servicing the Tru Hilton Hotel
with room service and catering.
POSITION OVERVIEW AND OBJECTIVE
WFN is currently recruiting for a part-time cook that is responsible for working as part of a team, in
a fast-paced work environment to prepare quality food in accordance with the menu, to customers,
with strict adherence to all health and safety regulations.
ESSENTIAL FUNCTIONS AND DUTIES
• Follows health, safety, and sanitation guidelines for the preparation and service of all menu items,
specials and related products
- Establishes daily cook stations (hot and or cold side) and stocks them with the necessary
supplies to prepare menu for service
- Prepares a variety of foods, grilling, frying, chopping, sautéing, broiling meat, seafood, poultry,
vegetables, sauces and cold food items to standardized recipes
- Takes inventory counts before and after shifts, completing daily and weekly food inventory or
storage sheets
- Estimates expected food consumption, based on demand and inventory counts to determine the
requisition of supplies; may place orders for inventory
- Maintains the work area throughout the shift, keeping preparation and service areas clean and
sanitized in observance of safe, sanitary food handling practices
- Adhere to all cost control guidelines that have been established, monitoring stock and utilizing
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