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1st Cook

Hospitality - Kitchen

This position has been filled or is otherwise no longer available. Please visit out Careers Portal to view the available listings.

Location Employment Type Start Date End Date Salary Range
Northern Alberta Full-time Immediately 04/03/2014 To be determined

General Description

Right Choice Camps & Catering (RCCC) is seeking culinary personnel to join our remote teams. RCCC is interested in those individuals who can bring an attitude of “can do”, individuals who belief in a safe work environment and possess a positive attitude along with an outgoing personality.

Culinary employees must possess Food Safe Certification (training is available) and will work in work friendly environment. General tasks include but are not limited too; preparing food products, recipe designs, thorough kitchen cleaning, and safe work practices.

Room and board provided while in remote facilities.


  • Meets daily with the Facility Chef to discuss the day’s events, requirements etc.
  • Has a complete understanding of all RCCC policies and procedures
  • Development of a “Team” atmosphere within the facility
  • Understands HACCP and company approved methods of stock rotation; using the First In First Out method (FIFO)
  • Unpacks and stores groceries when required
  • Ensuring quality staff are trained while providing leadership & coaching direct reports
  • Meet performance standards and expectations while ensuring productivity goals are met
  • Ensuring compliance with health and safety and other statutory regulations
  • Developing and maintaining superior customer relations
  • Deliver quality product and service within the culinary aspects of the facility
  • Ensure the effective utilization of food services
  • Ensure employee developmental requirements are identified and appropriate plans of actions are implemented through the Facility Chef
  • Ensures cleanliness of kitchen and dining area
  • Keeps overproduction and food waste to a minimum in order to reduce food cost expense
  • Reports any and all deficiencies in kitchen equipment functionality and quality of food products to the Facility Chef in a timely fashion and tags out all equipment deficiencies
  • Personal time sheet


Daily Tasks

  • Prepares the necessary food items accordance with standards and in a timely and efficient fashion to ensure that there is no interruption to guest service
  • Records all recipes utilized in the facility
  • Adheres to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
  • Is responsible that the kitchen and dining room are kept at a high standard of cleanliness
  • Ensures that the kitchen/freezers/coolers are kept in an organized manner
  • Ensures that station opening and closing procedures are carried out to standard
  • Ensures that all food products are handled, stored, prepared and served safely in accordance with HACCP and company approved methods
  • Operate an efficient kitchen
  • Ensures that the quality of all food and beverage products are of the highest quality
  • Other reasonable duties as assigned


• Certified Red Seal preferred but not required given experience
• Minimum of 2 years culinary experience as a 1st Cook preferred
• Advanced Food Safe certification, WHMIS and First Aid with CPR certification preferred (training can be provided)
• Must be literate in the English language with reading and writing competency
• Must be able to operate production equipment
• Emotional maturity, able to handle stress and demonstrates professionalism
• Be able to build collaborative relationships
• Consistently demonstrate a positive "can-do" attitude with all employees and facility guests
• Must be neat, professional and well-groomed
• Must be dedicated to exceptional external and internal guest service
• Ability to work in a fast paced, challenging and changing environment
• Positive attitude and outgoing personality are essential
• Excellent interpersonal and communication skills
• Exceptional leadership skills
• Ability to develop and motivate staff to achieve challenging goals
• Superior oral and written communication skills
• Organizing, Planning and Administrative Skills
• Proven Decision Making Ability
• Proficient at finding creative solutions


• Works in a safe and responsible manner
• Belief in a safety first work environment
• Writes an FLHA daily
• Has a complete understanding of WHMIS
• Has a complete understanding of Food Safe
• Has a complete understanding of First Aid with CPR
• Must be literate in the English language with reading and writing competency
• Must be able to operate production equipment
• Promote and ensure staff adhere to workplace safety and health regulations and standards
• Must maintain personal cleanliness and hygiene in a professional manner
• Conducts Toolbox Meetings (small facility)

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