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Winter Recruitment

More Information Prep Cook (Great Divide Lodge
More Information Cook
More Information Sushi Cook


Don’t forget to also check our summer recruitment and our year-round recruitment opportunities.

 

Prep Cook (Great Divide Lodge - posted January 14th 2017

Position:                              Prep Cook- The Great Divide Lodge

Employment Status:           Full Time Seasonal – Staff accommodation is provided

Start Date:                            ASAP

Reports to:                           Lodge Manager

Rate of Pay:                         $12.50 / Hour

 

Job Description:

The Prep Cook is responsible for the preparation of food in a timely, efficient, sanitary and consistent manner to be used by the Cooks and Chef De Parties for meal completion. The Prep cook will perform a variety of food preparation duties other than cooking, such as chopping ingredients, separating portions, preparing cold foods, making salads and slicing meats.

 

Job Location:The position is based at the Great Divide Lodge, which is a guest hotel, located at the summit of the famous Kicking Horse Pass in Yoho National Park. The accommodation overlooks the Canadian Rockies and Wapta Lake. More information regarding the Lodge can be found on our website - http://thegreatdividelodge.com/.

 

Job Responsibilities

  • Prepare food in accordance with established recipes
  • Be reactive to any special dietary needs as requested
  • Study menus and exhibit product knowledge
  • Identify, label, date and store meats, poultry, produce and dairy products correctly and in accordance with health and safety regulations
  • Prepare a variety of ingredients, sauces, baked goods based on the Chef's orders.
  • Weigh and measure ingredients and portions.
  • Wash, peel and/or cut various foods to prepare for cooking or serving.
  • Communicate any ordering requirements to direct supervisor
  • Ensure cleanliness & maintenance of work area at all times
  • Dishwashing duties as required
  • Ensure quality of product & services offered at all times

 

Job Requirements/Qualifications:

  • Must be able to lift, push, pull and move food, equipment,supplies, etc., in excess of 40-50 pounds.
  • Flexibility with scheduled shifts
  • Adhere to all LLSR policies and procedures
  • Some positions require beginner to intermediate skiing/snowboarding ability and gear
  • 1-2 years of experience within a professional kitchen
  • Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment
  • Must be able to work in a high-pressure work environment
  • Must be efficient and knowledgeable about food preparation needs
  • Energetic and self –motivated with a willingness to learn new skills

 

 

Work Schedule:

Shift work

5 days on/2 days off

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Cook - posted December 19th 2016

Position:                       Cook

Employment Status:  Full Time Seasonal – Staff accommodation is available

Employment Period:  ASAP – Early May

Reports to:                   Chef De Partie and Sous Chef

Rate of Pay:                 $14.35 / hour

Job Description:

As a cook, qualified candidates will have a working knowledge of standard kitchen equipment and its uses. A working knowledge of stocks, sauces, butchering & standard cooking techniques such as grilling, frying, sautéing, poaching, smoking and any other cooking medium needed to execute all types of cuisine. A general knowledge of all ingredients to be utilized in their area of work and knowledge of all health and sanitation practices. 

Job Responsibilities: 

  • Ensures all food is prepared on clean surfaces (and with clean utensils). Ensure at all time their stations are clean and kept to department standards.
  • Ensures food quality and presentation meets LLSR Culinary Department standards prior to being served. Station responsibilities must be monitored at all times.
  • Ensures all items prepared on their work station are presented in accordance with departmental specifications.
  • Receive and put away any and all product on delivery.
  • Provide assistance to all members of the kitchen as requested in a timely & positive manner.
  • Ensure that assigned work station is ready for service.
  • Abides by all sanitation policies and communicate with the Sous chefs and Chef De Parte when equipment is not functioning properly, if assistance is needed or food pars are low or out.
  • Must maintain a positive, helpful and upbeat attitude towards fellow employee’s and guests. Treats guests and co-associates with courtesy and respect.
  • Is on their assigned station at all times and reports to manager before departing work area.
  • Is to know and follow all basic culinary standards, executing proper knife skills, cooking techniques, food safety procedures, culinary terms, positive dialog with guests.

Job Requirements/Qualifications:

  • Must be able to lift, push, pull and move food, equipment, supplies, etc., in excess of 40-50 pounds.
  • Must be able to tolerate areas with extreme high and low temperatures
  • Some positions require beginner to intermediate skiing/snowboarding ability and gear
  • 3-5 years experience in a professional kitchen
  • Formal culinary training is an asset
  • Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment
  • Energetic and self –motivated with a willingness to learn new skills

Work Schedule:

5 days on/2 days off

Dress Code:

Kitchen uniform (jacket and pants) will be provided.

Employee to provide non-slip grease resistant footwear in accordance with appearance policy

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Sushi Cook - posted November 19th 2016

Position:                      Sushi Cook

Employment Status: Full Time Seasonal – Staff accommodation NOT available

Start Date:                 November 2016 – Early May 2017

Reports to:                  Sous Chef & Executive Chef

Rate of Pay:                 Based on experience

Job Description:

A  sushi cook will  have a working knowledge of Sushi and Japanese food including Sushi rice, fish and other Seafood preparation, Maki, Nigiri and Sashimi style sushi including presentation as well as an  understanding of Ramen and other soups, stocks and sauces used in sushi and Japanese restaurants .

Job Responsibilities:

  • Follows all applicable AHS & OSHA Procedures at all times. Ensures all food is prepared in a sanitary manner and ensure at all time their stations are kept clean
  • Ensures food quality and presentation meets LLSR Culinary Department standards prior to being served.
  • Abides by all sanitation policies and communicates with supervisors when equipment not functioning properly, if assistance is needed or food pars are low or out.
  • Must know specifically all menu items and ingredients for their outlet.
  • Clean food spillage at their work station, including the floors and equipment.
  • Prepare fresh herbs, garnishes and spices for use in the restaurant - Discard spoiled food
  • End of day cleaning and organization of assigned work station.

Job Requirements/Qualifications:

  • Ability to work from a standing position for extended periods of time.
  • Ability to lift approximately 40 - 50 pounds.
  • Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation.
  • Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment.
  • Basic knowledge of food preparation techniques and kitchen equipment.
  • Knowledge of kitchen sanitation.
  • Intermediate English with a second language considered an asset

Work Schedule:

5 days on/2 days off

Dress Code:

Kitchen uniform (jacket and pants) which is provided

Employee must provide non-slip grease resistant footwear in accordance with appearance policy

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