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Added 9 mins ago
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Practice Leader/Subject Matter Expert (SME), Mine Tailings Facility Management & Engineer of Record
BBA Consultants
Montreal, QC
- Full-time
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Added 22 mins ago
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Practice Leader/Subject Matter Expert (SME), Mine Tailings Facility Management & Engineer of Record
BBA Consultants
Mont-Saint-Hilaire, QC · Mont-St-Hilaire, QC
- Full-time
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Project Manager, Tailings Storage Facilities and Geotechnical Engineering
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Project Manager, Tailings Storage Facilities and Geotechnical Engineering
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Added 25 mins ago
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Algonquin Students' Association

First Cook

Ottawa, ON, K2G 1V8, Canada

Salary: $22 per hour based on a 35 hour work week

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Job details

Pay: Salary: $22 per hour based on a 35 hour work week
Posting language: English
Posted: Oct 7, 2026

Original job description

First Cook, Wolves Den

Reports To: Manager, Back of House

Mission: To create an environment that inspires a passion for student success.

Desired Results of the Position:

A professional and reliable culinary service that serves the Algonquin Students' Association community
Leadership by example that inspires all staff to deliver excellent work
Active two-way communication between management and staff that ensure effective operations

Nature and Scope:

The First Cook, under the direction of the Manager, Back of House will facilitate excellent food and beverage service. They will lead by example and specialize in preparing raw ingredients and recipes that enable the Wolves Den, and the Students' Association Hospitality department to succeed. This individual will support operations of the Wolves Den, and other Students' Association Hospitality services. A First Cook will build effective relationships, provide the highest commitment to quality, and help the team build customer loyalty. They will act as a mentor among the part-time staff team in the kitchen and lead by example to ensure that all recipes, preparations, and presentations meet the Wolves Den’s specifications and commitment to quality.

Job Duties:

Work with the Coordinator and Manager, Back of House and set a positive example for part-time staff.
Mentor and help to train new staff
Reinforce a positive work environment that produces a high level of satisfaction among all customers, staff, fellow employees, and clients.
Ensure proper recipe and presentation standards for each menu item.
Execute all aspects of daily back of house operations are completed to the highest quality standards and in a timely fashion. These include; food preparation, temperature logs, cleaning schedules, opening checklists, closing checklists, and equipment maintenance schedules.
Help to execute catering and special orders, and work outside regular hours.
Follow health and safety, and sanitation guidelines for all products and equipment.
Stock, clean, and organize the back of house area as required.
Maintain, clean, and properly store all equipment and supplies.
Follow operational policies and procedures, ensure the safety of all the employees during each shift.
Maintain regular and consistent attendance and punctuality.
Know all menu items, follow proper assembly instructions for all menu items and specials.
Assist in training staff. Teach preparation and recipe standards
Record waste, breakage and damage in provided logs and reports them to the manager on duty.
Familiar with all the first aid stations, supplies, and equipment. Report any injuries or accidents to the manager on duty immediately.
Wear clean and proper staff attire require at all times when working.
All other duties as assigned

Core Competencies:

Strong interpersonal skills
Ability to mentor and lead by example
Ability to follow recipes and preparation instructions
Ability to perform under pressure, in a time sensitive environment
Quick learning
Good knife skills
Maintain an effective working relationship with managers, and other employees

Desired Skills and Qualifications:

Over six months of experience in kitchen operations
Willing to work non-traditional shifts
Completion of culinary education is an asset

Work Conditions:

Work in a restaurant setting, with exposure to extreme temperatures
Manual dexterity is required to use a desktop computer, tablet, knives, and other equipment
Ability to lift 40lbs required
High stress fast paced environment

Certifications

Food handlers Certificate (required)
OWHSA (required)
WHMIS (required)
CPR (preferred)
First Aid certificate (preferred)
Smart Serve (preferred)

Compensation:

Contract term: October 1, 2026 – April 23, 2027
Salary: $22 per hour based on a 35 hour work week
Eligible for Back of House tip out

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More about this job

Responsibilities

The First Cook will lead kitchen operations, mentor part-time staff, and ensure all food preparation meets quality and safety standards. They are responsible for maintaining equipment, managing inventory, and facilitating excellent food and beverage service.

Requirements

Candidates should have over six months of experience in kitchen operations and possess relevant certifications such as Food Handlers and WHMIS. A culinary education is considered an asset for this role.

Skills

Culinary service
Food preparation
Knife skills
Mentoring
Leadership
Kitchen operations
Inventory management
Health and safety compliance
Sanitation
Time management
Communication
Problem solving
Team collaboration
Customer service

Benefits

Back of house tip out

Visa sponsorship

Not detected in the job text

Keywords

First Cook
Culinary
Kitchen Operations
Food Preparation
Food Handlers Certificate
WHMIS
OWHSA
Hospitality
Catering
Inventory Management
Sanitation
Safety Protocols
Menu Execution
Team Leadership
Back of House

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