red deer ab chef manager Jobs – 6 Openings This Week

2nd cook
SYLVAN LAKE LODGE —Sylvan Lake, AB
- $23.34–$25.00 an hour
- Full-time
- Hospitality
- Cooking
- First Aid Certification
- Dental care
- Paid time off
Quick apply
21h
Cook
The Mustard Seed Society —Red Deer, AB
- Weekends as needed
- Cooking
- Communication skills
- Dental care
Quick apply
1st Cook
SYLVAN LAKE LODGE —Sylvan Lake, AB
- $26.13–$27.00 an hour
- Full-time
- Hospitality
- Cooking
- Supervising experience
- Dental care
- Paid time off
Quick apply
21h
Prep Cook/Line Cook
State & Main Kitchen Bar —Red Deer, AB
- $16.00–$17.50 an hour
- Part-time
- Bar
- Cooking
- English
Quick apply
1d
Bilingual Project Coordinator
Compugen Inc —Canada
- $25–$28 an hour
- Hybrid work
- Bilingual
- English
- Project management
13d

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Sous Chef
Sportsman's Inn Resort & Marina —Ontario
Maintain the program of basic training for all new members of staff and to communicate performance and development issues on a regular basis to Head Chef.
$4,166.67 a month
Quick apply
9d
Cook
Dana Hospitality —Oshawa, ON
Prepare high quality, nutritious meals (breakfast, lunch, dinner) according to the client scheduling and within the menu plan and budget guidelines.
$18–$19 an hour
Quick apply

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2nd cook

SYLVAN LAKE LODGE -
Sylvan Lake, AB

Quick apply

Job details

Full-time
$23.34–$25.00 an hour
21 hours ago

Qualifications

Hospitality
FoodSafe
Food Handler Certification
Cooking
Workplace hazardous materials information systems
First Aid Certification
Communication skills
Time management

Full job description

Fulltime position

JOB FUNCTION

The 2ndCook participates in the daily culinary operations to ensure high-quality food production, smooth service execution, and an efficient well-organized kitchen.

This role combines hands-on cooking with leadership, operational planning, and excellent communication skills, to assist the Lead 1stCook, and the Sous Chef in maintaining and directing staff according to the practices, policies and procedures set forth by the Foundation, while also providing support by assuming the Lead 1stCooks role during their absence.

Key Responsibilities

Culinary Operations

- Prepare and cook menu items to established standards ensuring consistent quality, freshness and adherence to recipes and SOPs

- Prepare, cook and present menu items according to the Diet Tracker information provided by the Dietician, including modified textures and special needs

- Ensure all food is prepared safely and in compliance with health regulations

- Maintain high standards of cleanliness and food safety across all kitchen stations

- Maintains proper stock handling procedures, following FIFO principles and Danger Zone temperature requirements

- Maintain product storage areas organization and cleanliness

- Assist Lead 1stCook with inventory and product ordering procedures.

- Assume Lead 1stCook role when required

- Always provides leadership through positive reinforcement and professionalism

- Recognizes opportunities for improvement in kitchen operations through collaboration, continuous improvement strategies and implementing solutions with the support of the Lead 1stCook and Food Services Manager

- Asist with the development of seasonal menus, standardized recipes, and special events.

- Uphold Foundation standards for hygiene, food safety, grooming, and workplace cleanliness, while remaining flexible to perform other duties as assigned

Qualifications

Minimum 3000 hrs. of practical cooking experience in Hospitality, Healthcare or Institutional culinary environments.
Certificate or diploma from a recognized culinary school is an asset
Valid Canadian Food Handlers Certification.
Strong Foundational Cooking Techniques
Be in good health and physically able to perform duties.
Emergency First Aid, Food safe and WHMIS certificates are mandatory.

Skills

Strong attention to detail, accuracy, and consistency with recipes and plating
Have excellent communication skills both verbally and written
Contribute to menu execution during service, including plating and finishing when required.
Excellent time management skills with the ability to prioritize tasks in a fast-paced kitchen environment
Ability to organize prep efficiently and prioritize during high production periods
Excellent interpersonal skills and ability to interact respectfully and appropriately with diverse groups of people.
Demonstrates early leadership behaviors (ownership, accountability, anticipation)
Support other dietary team members by reinforcing kitchen standards and proper mise en plas habits
Emergency First Aid, Food safe and WHMIS certificates are mandatory.
Have experience working in a Unionized environment

Please apply with resume to:

Don Thompson

Food Services Manager

Sylvan Lake Lodge Foundation

4620 47 Ave, Sylvan Lake, AB T4S 1N2

Email: [email protected]

Fax: 403-343-2332

Pay: $23.34-$25.00 per hour

Benefits:

Dental care
Discounted or free food
Extended health care
Flexible schedule
Life insurance
Paid time off
Vision care

Work Location: In person

Quick apply

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chef manager jobs in red deer ab

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Prep Cook/Line Cook

Bilingual Project Coordinator

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