Cook/ Sous Chef - Campbell River BC

The Cook / Sous Chef is responsible for preparing and presenting high-quality meals in a fast-paced kitchen environment. This role involves cooking across multiple stations, maintaining food safety standards, and ensuring timely service for staff and guests. The ideal candidate is organized, detail-oriented, and passionate about delivering exceptional culinary experiences. Join us as our new Staff Cook. This is a permanent, full-time position with open availability Monday - Friday, 6:30 a.m. - 2:30 p.m.

Your contributions to the team include: 

• Ability to work across multiple kitchen stations, including à la carte, garde manger, buffet hot side, and sandwich station
• Broad culinary knowledge across multiple food preparation areas, with the ability to adapt to daily menu changes and accommodate dietary requirements
• Ability to meet production timelines while maintaining portion control and minimizing food waste
• Maintain a high standard of cleanliness and comply with all food safety and sanitation guidelines​​​​​​
• Ability to follow instructions, work independently, and collaborate effectively as part of a team

• 3 -5 years in catering or high-volume restaurants, including buffet and plated service
• Culinary training or equivalent experience preferred in high production volume restaurants.
• Strong grasp of basic techniques; broad menu knowledge
• Lift up to 50 lbs, stand for extended periods, and perform repetitive bending/squatting
• Food Premises regulations, FoodSafe certification (or willingness to obtain)
• Clear communicator, proactive team player, hospitality-focused, problem solve
• Operation and cleaning of commercial kitchen equipment.
• Knowledge of food safety and sanitation standards.
• Ability to work under pressure and meet strict timelines.