SECOND COOK
- Rossland, BC, Canada
Competitive wages – An hourly wage of $22-25 depending on experience · Part-time
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Job details
- Pay
- Competitive wages – An hourly wage of $22-25 depending on experience
- Job type
- Part-time
- Apply by
- Posting language
- English
- Posted
Original job description
Seasonal Part-Time
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Description
We are looking for our next great team member to join us on our Culinary Team. We are committed to providing you with:
As a Second Cook, you will assist the Chef and culinary team with the preparation and production of food items while maintaining high standards of quality, presentation, cleanliness, and food safety. You will follow recipes and established procedures, ensure proper food handling and storage, and contribute to a safe, efficient, and organized kitchen environment.
Job Description
Who We’re Looking For:
Essential Job Functions
Join us at The Josie!
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Save this job
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Description
We are looking for our next great team member to join us on our Culinary Team. We are committed to providing you with:
- Competitive wages – An hourly wage of $22-25 depending on experience
- An exceptional benefit plan for eligible associates & your family members
- RRSP matching program (for eligible associates)
- Flexible scheduling to allow you to focus on what is important to you
- Discounts with our Crescent-managed properties in North America for you & your family members
- Discounts with Marriott properties globally for you & your family members
- Eligible associates will receive a seasonal ski pass benefit
- The opportunity to work at a luxury ski-in/ski-out resort, experience an incredible winter season, and be part of the vibrant community at RED Mountain
- Seasonal position start date: November 15, 2026
As a Second Cook, you will assist the Chef and culinary team with the preparation and production of food items while maintaining high standards of quality, presentation, cleanliness, and food safety. You will follow recipes and established procedures, ensure proper food handling and storage, and contribute to a safe, efficient, and organized kitchen environment.
Job Description
Who We’re Looking For:
- You are passionate about culinary excellence and excited to continue developing your skills and experience in a professional kitchen.
- You have a passion for hospitality, with a strong commitment to quality, consistency, and excellent service execution.
- You have solid culinary knowledge, strong organizational skills, and an understanding of kitchen operations and food preparation.
- You are a team player who works well under direction and contributes to a positive, collaborative kitchen environment.
- You take pride in your work and consistently maintain high standards for food quality, presentation, cleanliness, and safety.
Essential Job Functions
- Assist with daily food preparation and production.
- Prepare and cook menu items according to established recipes, standards, and portion guidelines.
- Assist with the preparation of daily menu items, specials, and banquet functions as required.
- Ensure all food is prepared and presented according to established quality and presentation standards.
- Set up and maintain assigned kitchen work areas with the necessary ingredients, tools, supplies, and equipment.
- Follow recipes, production schedules, plating guides, and other departmental procedures.
- Monitor food quality, freshness, portion sizes, and presentation throughout preparation and service.
- Assist with the preparation and execution of banquet and special events as directed.
- Properly store, label, date, and rotate food products according to food safety standards.
- Assist with receiving, storing, and securing food and other kitchen supplies.
- Maintain cleanliness and organization of all kitchen work areas, equipment, and storage areas.
- Follow all health, safety, sanitation, and food-handling procedures.
- Ensure proper handling of special dietary and allergy requirements as directed.
- Communicate effectively with the Chef, Sous Chef, and other kitchen team members regarding food preparation, service needs, and any concerns.
- Assist with inventory and inform the Chef or Sous Chef of low-stock or spoiled items.
- Minimize food waste and ensure proper utilization of food products.
- Operate kitchen equipment safely and report any equipment issues or maintenance needs.
- Assist in maintaining a clean and organized kitchen throughout the shift.
- Perform other related duties as assigned by the Chef or Sous Chef.
Join us at The Josie!
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Responsibilities
Assist the Chef and culinary team with preparing and cooking menu items, specials, and banquet food according to recipes, portion guidelines, and quality standards. Maintain an organized, clean, and safe kitchen; handle food storage and inventory tasks; and communicate service needs or concerns to the culinary team.
Requirements
The posting seeks someone with solid culinary knowledge, an understanding of kitchen operations and food preparation, and strong organizational skills. Candidates should be passionate about hospitality and quality, work well under direction as part of a team, and consistently uphold food presentation, cleanliness, and safety standards.
Skills
- Food Preparation
- Cooking
- Recipe Execution
- Food Presentation
- Food Safety
- Food Handling
- Sanitation
- Kitchen Organization
- Banquet Preparation
- Inventory Assistance
- Allergy and Dietary Requirement Handling
- Teamwork
- Communication
- Portion Control
- Food Storage and Rotation
- Waste Minimization
Benefits
- Competitive Wages
- Benefit Plan for Eligible Associates and Family Members
- RRSP Matching Program
- Flexible Scheduling
- Discounts at Crescent-Managed Properties
- Discounts at Marriott Properties
- Seasonal Ski Pass
Visa sponsorship
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Categories
- Food & Beverage
- Hospitality
Keywords
- Culinary Team
- Food Preparation
- Food Production
- Menu Items
- Daily Specials
- Banquet Functions
- Special Events
- Recipes
- Production Schedules
- Plating Guides
- Portion Guidelines
- Food Quality
- Food Presentation
- Food Safety
- Food Handling
- Food Storage
- Labeling and Dating
- Product Rotation
- Sanitation
- Kitchen Equipment
- Inventory
- Allergy Requirements
- Dietary Requirements
- Waste Minimization
- Hospitality
- Kitchen Operations