Cook – Food Services – MONT CASCADES
Work Location: Cantley, Quebec (on site)
Immediate Supervisor: Food Services Manager
Type: Seasonal, full-time or part-time position
About Mont Cascades
Mont Cascades is a leading destination in the National Capital Region’s tourism and recreation sector, offering world-class skiing in winter and the region’s favourite water park in summer. The resort is on the threshold of an ambitious transformation to become a true four-season outdoor recreation destination, located just minutes from downtown Ottawa. Known for exceptional family experiences, outstanding snowmaking and trail maintenance, and its commitment to excellence, Mont Cascades continues to grow to offer an incomparable guest experience.
Position Summary
Reporting to the Food Services Manager, the Cook prepares and produces the dishes served at Mont Cascades, ensuring their quality and presentation and following hygiene and sanitation standards. The Cook organizes work according to service needs, expected guest volume, and available ingredients, and contributes to the smooth operation of the kitchens and a positive guest experience. The Cook follows the company’s occupational health and safety procedures and internal policies.
Key Responsibilities
Food Preparation and Production
•Prepare and produce the dishes served at the resort, following recipes, portion sizes, presentation guidelines, and quality standards;
•Plan production based on inventory, available ingredients, and expected guest volume, including reservations and weather conditions;
•Organize workstation setup and coordinate food preparation to ensure efficient, timely service;
•Adapt production to operational needs while helping to minimize food waste;
Food Safety, Sanitation and Cleanliness
•Follow personal hygiene rules and safe food handling practices;
•Ensure proper food storage and keep preparation areas, kitchens, and storage areas clean;
•Complete cleaning and sanitizing tasks according to established procedures;
•Keep the workstation clean, organized, and ready for operations;
Inventory and Kitchen Operations
•Receive deliveries, inspect products, and rotate stock;
•Report restocking needs, missing products, or any issues with deliveries or food items;
•Complete opening and closing tasks according to established procedures;
•Sort and dispose of waste and recyclable materials according to current instructions;
Occupational Health and Safety
•Use knives, cooking appliances, and other equipment safely and in accordance with instructions;
•Follow prevention measures for cuts, burns, hot surfaces, steam, carrying heavy trays, and slip or fall hazards;
•Follow safe handling procedures and promptly report any hazardous situation, defective equipment, or incident;
•Work with team members and other departments to maintain a safe work environment and provide courteous service to guests.
Qualifications and Skills
•Grade 11 (Secondary V) completed or in progress;
•At least six (6) months of relevant kitchen experience;
•A vocational diploma in cooking or training at a culinary academy is an asset; an equivalent combination of relevant education and experience may be considered;
•Reliability, punctuality, organizational skills, and attention to detail;
•Ability to work as part of a team and independently in a dynamic environment;
•Knowledge of food hygiene and sanitation practices; knowledge of MAPAQ standards is an asset;
•Good physical condition, including the ability to stand, perform repetitive tasks, and handle trays or other loads;
•Ability to work in a hot environment and outdoors when service needs require it.
Special Conditions and Benefits
•Seasonal, full-time or part-time position;
•Variable schedule that may include day, evening, weekend, and holiday shifts;
•Work hours may vary according to operational needs and weather conditions;
•Salary based on the current pay scale;
•Other related duties may be assigned according to the organization’s needs.
