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Added 5 days ago
Banquet Cook / Demi Chef de Partie
Royal Glenora Club
Edmonton, AB
Full-time
The Royal Glenora Club is looking for an experienced Banquet Cook / Demi Chef de Partie to join our culinary team.
Added 9 days ago
Chef de Partie
Toronto Cricket Skating and Curling Club
Toronto, ON
The Club is recruiting 2 full-time Chef de Partie (Kitchen) & Chef de Partie (banquet) to join our Food & Beverage Department. 1 position will be responsible for the overall operation of…
Added 10 days ago
Chef de Partie
Basecamp
Canmore, AB
$22 to $27 CAD / hour
Full-time
Working knowledge of all cooking techniques, butchering, sauces, dressings, presentations, garde-manger, pastry experience, banquet & volume cooking experience.
Added 3 months ago
Chef De Partie - Winter 26/27
Big White Ski Resort
Area E (Beaverdell/West Boundary), British Columbia
Full-time
The Chef de Partie assists the Sous Chef and Head Chef by overseeing food production, planning and daily specials. The Chef de Partie assists with controlling inventory for assigned food…
Added 5 days ago
Chef De Partie, Banquets & Catering Part Time at Assiniboine Park
Compass Canada
Winnipeg, MB
Part-time
The Chef De Partie is a senior member of the kitchen team and is responsible to produce high-quality plates for guests and ensure that the kitchen is in good, clean, and hygienic condition.…
Added 25 days ago
Senior Chef de Partie - Events
Oliver & Bonacini
Toronto, ON
Full-time
The Senior Chef de Partie is a highly experienced culinary professional responsible for the execution, leadership, and quality control of high‑volume events style service. This role…
Added 1 month ago
Chef De Partie - Saddleroom Grill
Calgary Stampeder Football Club
Calgary, AB
Part-time
Calgary Sports and Entertainment Corporation’s Food & Beverage Department is looking for a Chef de Partie. In this role, you will report to the culinary management team and will be…
Added 25 days ago
Senior Chef de Partie - Events
Oliver & Bonacini
Toronto, ON
Full-time
The Senior Chef de Partie is a highly experienced culinary professional responsible for the execution, leadership, and quality control of high‑volume events style service. This role…
Added 22 days ago
Chef de Partie - McCullough's Pub
The Glencoe Golf & Country Club
Calgary, AB
Full-time
We are seeking an experienced Full-Time Chef de Partie to join our Kitchen Leadership Team at The Glencoe Club. This role is ideal for culinary professionals who thrive in a fast-paced,…
Added 3 months ago
Chef De Partie (Winter)
Panorama Mountain Resort
Panorama, British Columbia
Reporting to an Outlet Sous Chef, the Chef de Partie is responsible for leading a designated kitchen station within one of Panorama’s dining outlets, including T-Bar & Grill, Alto Kitchen &…
Added 25 days ago
Chef de Partie Part Time
Compass Canada
Prince George, BC
Part-time
Now, if you were to come on board as one of our Chef de Partie, we’d ask you to do the following for us:
Added 5 months ago
Chef De Partie
Sun Peaks Grand Hotel & Conference Centre
Sun Peaks Mountain, British Columbia
Full-time
Do you love food and everything about it? We are looking to recruit Chef de Partie for the upcoming season. While working alongside a friendly and knowledgeable team, you can take the time…
Added 2 months ago
Chef De Partie
Eldorado Resort
Kelowna, British Columbia
$22.5 to $23.5 CAD / hour
Full-time
The Chef de Partie is a team leader responsible for the execution of various areas of line preparation. They prioritize duties, ensuring cleanliness throughout the kitchen, maintenance of…
Added 25 days ago
Chef De Partie (Full-Time, Contract)
Vancouver Aquarium
Vancouver, BC
Full-time
Reporting to the Executive Chef and Senior Sous Chefs, the Chef de Partie supervises and ensures the highest standards of kitchen operations, health and safety guidelines. This position has…
Added 1 month ago
Chef De Partie
Capilano Suspension Bridge Park - Capilano Group
Vancouver, BC
Temporary
Nestled amidst the famous Stanley Park Rose Gardens, Stanley Park Pavilion is Vancouver’s preeminent wedding and banquet venue. Located within the Pavilion is Stanley’s Bar and Grill,…
Added 1 month ago
Chef De Partie
Capilano Group
Vancouver, BC
$28.35 CAD / hour
Temporary
Nestled amidst the famous Stanley Park Rose Gardens, Stanley Park Pavilion is Vancouver’s preeminent wedding and banquet venue. Located within the Pavilion is Stanley’s Bar and Grill,…
Added 1 month ago
Chef De Partie - Molson Hockey House
Calgary Stampeder Football Club
Calgary, AB
Part-time
Calgary Sports and Entertainment Corporation’s Food & Beverage Business Unit is seeking a Chef de Partie. Performing as lead cook in the Kitchen Suites, assist Sous Chef’s and Chef’s in all…
Added 9 days ago
Line Cook / Chef de Partie
Viaggio Hospitality Group
Vancouver, BC
$19 to $22 CAD / hour
Full-time
Communicating food quality or shortage issues with the Head Chef.
Added 4 months ago
Chef de Partie
Fox Harb'r Resort
Ottawa, Ontario · Cumberland, Subdivision D
Full-time
General Description: To consistently provide quality and production for daily line and/or banquet preparation in an organized and effective manner.
Added 2 days ago
Cook I - Term
Wildtree Herbs, Inc.
Fort McMurray, AB
Full-time
Working alongside our Chef de Partie, Sous Chefs, and culinary team, you will help keep service moving, maintain high standards, minimize waste, and make sure our guests receive food…
Added 3 months ago
Sous Chef, Banquets & Catering
Compass Canada
Winnipeg, MB
Full-time
The Banquets & Catering, Sous Chef will report directly to the Banquets & Catering Chef and will support and assist the Banquet Chef to lead the management of all banquets throughout Park…
Added 4 days ago
Pastry Cook
Fairmont Hotels & Resorts
Fairmont Hot Springs, BC
Full-time
Lead and Develop Culinary Team Members: Train, mentor, and provide real-time coaching to cooks below Chef de Partie level, ensuring team members understand expectations and consistently…
Added 5 days ago
Pastry Cook
AccorHotel
Banff, AB
Full-time
Lead and Develop Culinary Team Members: Train, mentor, and provide real-time coaching to cooks below Chef de Partie level, ensuring team members understand expectations and consistently…
Added 1 month ago
Cook II - Term
Wildtree Herbs, Inc.
Fort McMurray, AB
Full-time
The Cook Il under the direction of the Sous Chef will work closely with the Chef de Partie and Kitchen staff in providing quality food service for the Regional Recreation Corporation of…
Added 1 month ago
Cook 1 (Winter 2026-2027)
Westin Resort and Spa Whistler
Whistler, BC
$23 to $25 CAD / hour
Full-time
…kitchen and take on a supervisory role in the absence of the Chef de Partie. Cleanliness of the food service area and equipment is top…

Wildtree Herbs, Inc.

Cook I - Term

Fort McMurray, AB, Canada

Job type: Full-time
Apply by: Sep 24, 2026
Positions available: 2
Posting language: English
Posted: Sep 17, 2026

Apply About employer

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Original job description

Position Type: Term

Number of Positions: 2

Start/End Date: September 26, 2026 to December 31, 2026

Job Rate: $30.98

Location: (MIP) Fort McMurray, Alberta

CUPE INTERNAL POSTING DATE: September 18, 2026

CUPE INTERNAL CLOSING DATE: September 24, 2026

Requisition #: 2021768

Please Note: The job posting will remain active until the position has been filled. Both internal and external applications are accepted after the above-posted internal closing date.

This position is covered by the terms & conditions of the CUPE 1505 Collective Agreement.

About Us:

Bring Your Craft. Fuel the Moment. Create Community Through Food

At the Regional Recreation Corporation (RRC), food is part of how we bring people together.

From families grabbing a bite after an activity, to athletes refuelling between games, to community celebrations and large scale events, our culinary team is behind countless moments shared at MacDonald Island Park.

We’re looking for a Cook I who wants to be part of those moments. This is a hands on culinary role where you will prepare and serve quality food across our outlets, concessions, banquets, and events. One shift might have you preparing for a busy tournament weekend, while the next could see you supporting a banquet or community event bringing hundreds of people together.

You Will Thrive Here If You:

Love the energy and teamwork of a busy kitchen
Take pride in preparing quality food and getting the details right
Bring a positive attitude and are ready to jump in where needed
Value food safety, cleanliness, consistency, and organization
Want to grow your culinary skills while working across a variety of food services

Working alongside our Chef de Partie, Sous Chefs, and culinary team, you will help keep service moving, maintain high standards, minimize waste, and make sure our guests receive food prepared safely, consistently, and with care.

Behind every plate is a team guided by our values of Safety, Collaboration, Innovation, Sustainability, and Diversity, and a shared commitment to the community we serve.

Here, what you do matters. You are not simply preparing the next meal. You are helping welcome a guest, fuel an athlete, celebrate a milestone, and create an experience that brings people together.

Ready to serve up something meaningful?

Bring your skills. Join our culinary team. Help us create community - one plate at a time.

We Offer Great Benefits & Perks – We Take Care of Our People

Competitive Hourly Wage
Employee Assistance Program
Membership & Facility Pass Options
Team Celebrations
Recognition Programs incl: Scholarship Program
Staff Discounts

Your Role

The Cook I works closely with the Chef de Partie and Kitchen staff in providing quality food service for the Regional Recreation Corporation of Wood Buffalo (RRC) members and guests. Cook I is primarily responsible for preparing and cooking a wide variety of food, some of which may require special techniques and care to reduce costs and serve appropriately. Responsible for setting up and serving food in outlets and concessions in our various locations within MacDonald Island Park.

Your Responsibilities

Review the daily production sheets with the Chef de Partie/Sous Chef and prepare the necessary food items according to standards in a timely and efficient fashion to ensure no interruption to guest service.
Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met.
Keeps work station clean and organized, including fridges/freezers, countertops and stovetops.
Ensures that station opening and closing procedures are carried out to standard.
Keeps overproduction and food waste to a minimum, ensuring proper rotation, labelling, and storing of food to reduce food costs.
Ensure the safe operations of all kitchen equipment while ensuring that all food products are handled, stored, prepared, and served.
Ensure compliance with all safety regulations of assigned tasks to ensure a clean and safe working environment with active participation in the health and safety program.
Report any deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie/ Sous chef in a timely fashion.
Assumes responsibility for the basic operations of their station for short periods when required in the absence of the Chef de Partie.
Collaborate with Chef de Partie’s or Sous chefs to assign daily duties to colleagues.
Stay 5-7 days ahead of function and outlet business levels to ensure all production is completed while maintaining accurate storerooms.
Ensure the order board is updated daily for ordering purposes.
Have full knowledge of all menu items, daily features, promotions and event Banquet Event Order (BEO).
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
Follow all safety and sanitation policies.
Turn on stoves, ovens, etc. and unlock walk-ins and reach-ins.
Set up a ‘hot-line’ and/or ‘cold- line’ for a breakfast buffet or plated dinner menu items.
Prepare menu items and sauces to pars for the day’s activities.
Prepare orders to specifications for all functions.
Pull breakfast menu items from line and store per procedures.
Place lunch menu items on ‘hot-line’ and prepare necessary items.
Break down lunch line and clean-up work and storage areas.
Check the BEOs for any particular allergies and special diets.
Preparations must be completed one day before the event and check with Sous Chef for preparation list.
Ensures all cold food is ready for events and follow the guidance of the Sous Chef.
All desserts must be prepared one day before the event under the direction of the Sous Chef.
Carries out reasonable additional duties within the Food and Beverage Department as requested by Management.
Attend meetings as necessary with Sous Chef to communicate functions to adhere to the Company standards set out by the Executive chef.
All other duties as assigned by Sous Chefs.

QUALIFICATIONS: Education & Experience

High School Diploma or GED Equivalency is an asset.
Cook Red Seal Certificate or equivalent credentials is an asset.
Completion of the Culinary course is an asset.
Valid Food Safe Certificate is required.
Minimum six (6) years of experience in a commercial kitchen or hotel food preparation environment must include two (2) years of experience working in a Cook I capacity.
Current Intermediate First Aid/CPR/AED Certification or equivalent (including CPR C) is an asset.

QUALIFICATIONS: Knowledge, Skills & Abilities

Thorough knowledge of the materials, methods, and equipment used in preparing food on a large scale.
Detail oriented with good organizational skills.
Artistic and creative talent skills.
Excellent communication skills, interpersonal skills and team-building skills.
Ability to remain calm in a fast-paced, busy environment.
Ability to supervise and train junior staff.

WORKING CONDITIONS

This position involves working under variable temperature conditions and noise levels in indoor and outdoor settings.
This position includes heavy lifting of supplies and equipment up to 50 lbs.
This position may be exposed to loud noises and will require an individual to be able to concentrate in a busy environment.
Work environment is a busy, fast-paced kitchen. Requires standing and constant movement for an extended period.

SAFETY

All employees are responsible and accountable for Regional Recreation Corporation’s health and safety policy. All employees at every level should be familiar with the requirements of the Alberta Occupational Health and Safety legislation as it relates to their work processes.

The employee is expected to adhere to all company policies and to act as a role model in the adherence to policies. These statements are intended to describe the general nature and level of work involved for this job. It is not an exhaustive list of all responsibilities, duties and skills required of this job.

We would like to thank all applicants in advance for submitting their resumes. Please note, only those candidates chosen to continue through the selection process will be contacted.

The RRC is an equal opportunity employer and values diversity, equity, and inclusion. We will gladly provide accommodations upon request for applicants with any barriers and/or disabilities during the recruitment process. We appreciate all candidates who apply for this position; though only those selected for an interview will be contacted.

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More about this job

Responsibilities

The Cook I is responsible for preparing and cooking a wide variety of food items while maintaining high standards of quality, consistency, and food safety. They work closely with the culinary team to manage kitchen operations, including station setup, waste reduction, and ensuring guest satisfaction across various outlets and events.

Requirements

Candidates should have a minimum of six years of experience in a commercial kitchen, including two years in a Cook I capacity. A valid Food Safe Certificate is required, while a Red Seal Certificate and culinary education are considered strong assets.

Skills

Food preparation
Culinary techniques
Food safety
Kitchen organization
Menu knowledge
Inventory management
Team collaboration
Communication skills
Interpersonal skills
Time management
Equipment maintenance
Sanitation
Training junior staff
Problem solving
Attention to detail

Benefits

Competitive hourly wage
Employee assistance program
Membership and facility pass options
Team celebrations
Recognition programs
Scholarship program
Staff discounts

Visa sponsorship

Not detected in the job text

Keywords

Cook I
Culinary
Food Service
Red Seal
Food Safe
Kitchen Operations
Banquet
Concessions
Menu Planning
Inventory Control
Sanitation
Health and Safety
Commercial Kitchen
First Aid
CPR
AED
Production Sheets
BEO
Hospitality
Recreation

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