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Lodge Cook - Required for fall and spring. Person is experienced in a full range of cooking requirements. The ability to prepare homemade breads & buns, soups, gravies, and baking essential. Light cleaning duties.
Cuisine Specialties
- Canadian
Types of Meals/Food Prepared
- Dinners
- Breakfasts
- All meals
- Full course meals
- Lunches
Essential Skills
- Writing
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
Cook Categories
- Cook (general)
Credentials (certificates, licences, memberships, courses, etc.)
- Food Safe Certificate
Specific Skills
- Manage kitchen operations
- Estimate food requirements and costs
- Work with minimal supervision
- Prepare and cook full course meals
- Clean kitchen and work areas
- Wash dishes
- Ensure quality of food and determine size of food proportions
- Plan menus
- Organize and manage buffets and banquets
Work Setting
- Private club
- Camp
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Poultry
- Eggs and dairy
- Cold kitchen (salads, appetizers, sandwiches)
- Cereals, grains and pulses
- Meat
- Pasta
- Bakery goods and desserts
Work Location Information
- Staff accommodation provided
- Room and board provided
- Rural community