Cook - Winter 24/25
The Lake Louise Ski Resort is a world-class ski area nestled in the heart of the Canadian Rockies. We are a year-round operation, operating as a ski resort in the winter months and as a wildlife interpretive centre and sightseeing gondola in the summer months.
Whether you want to work indoors or outdoors, no day will ever be the same. As an employee you can expect a great working environment, employee benefits, competitive wages and the experience of a lifetime.
At present some of our Winter Employee Perks include:
- LLSR lift pass (valued at approx. $1,500)
- Reciprocal discounts with other Ski Resorts
- Free group lessons and discounted private lessons through snow school
- Free LLSR recreational opportunities including guided snowshoe tours and tubing
- Free employee transportation from Lake Louise, Banff and Canmore
- Food and Beverage discounts at designated cafeterias and restaurants
- Friend and Family discounted day passes
- Retail, Rental and Repair discounts
- Staff rates at Skoki Backcountry Lodge
- Complimentary tea, coffee and hot chocolate at designated cafeterias when you provide your own reusable mug
- Employee recognition programs
- Long Service Award programs
- Opportunity for educational growth and development
- Optional subsidized staff housing for full-time employees
- Awesome Staff events, activities, and team building events throughout the season
- RRSP matching contribution depending on length of service
- Extended health care plan depending on length of service
- Year-round employees may be eligible for spousal and family passes
- Employee discounts at Lake Louise Ski Area Daycare, eligibility criteria apply
Job Description:
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 workstation 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 workstation 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.
- At their assigned station at all times and reports to manager before departing work area.
- 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.
- Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment
- Must be able to tolerate areas with extreme high and low temperatures
- Energetic and self –motivated with a willingness to learn new skills
- 3-5 years’ experience in a professional kitchen
- Formal culinary training is an asset
- Some positions require beginner to intermediate skiing/snowboarding ability and gear
- Complete other tasks as assigned
- A Police Background Check from your home country or province will be required upon commencement of employment
Work Schedule:
5 Days On / 2 Days Off – Business level dependent
Dress Code:
Kitchen uniform (jacket and pants) which will be provided
Employee to provide non-slip grease resistant footwear in accordance with appearance policy