Assistant 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 Assistant Cook supports the kitchen team in preparing and serving meals at Mont Cascades. The Assistant Cook prepares ingredients, helps with workstation setup, keeps work areas clean and organized, and assists with inventory and maintenance tasks. The Assistant Cook follows food hygiene and sanitation standards, the company’s occupational health and safety procedures, and internal policies.
Key Responsibilities
Food Preparation and Production Support
•Wash, peel, cut, portion, and prepare ingredients according to the Cook’s instructions;
•Assist with preparing, assembling, and plating dishes according to service needs;
•Set up and organize workstations by gathering the ingredients, utensils, and equipment needed;
•Support the team with food preparation based on expected guest volume, reservations, and weather conditions;
•Follow the kitchen team’s directions to help provide efficient service and maintain the quality of the dishes served;
Food Safety, Sanitation and Cleanliness
•Follow personal hygiene rules and safe food handling practices;
•Follow food storage instructions and rotate products;
•Clean and sanitize surfaces, utensils, equipment, and preparation areas according to established procedures;
•Keep kitchens, storage areas, and the workstation clean, orderly, and safe;
Inventory and Operational Tasks
•Receive deliveries, inspect products, and store them in the appropriate locations;
•Report missing products, restocking needs, or any issues with food items;
•Help rotate stock and check inventory;
•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, utensils, and kitchen equipment in accordance with instructions and safety procedures;
•Follow prevention measures for cuts, burns, hot surfaces, steam, handling trays, and slip or fall hazards;
•Follow safe movement and handling practices, and promptly report any hazardous situation or defective equipment;
Qualifications and Skills
•Grade 10 (Secondary IV) completed or in progress;
•Kitchen or food service experience is an asset;
•Culinary training, including a vocational diploma or training at a culinary academy, is an asset;
•Reliability, punctuality, organizational skills, and attention to detail;
•Ability to follow directions and work both as part of a team and independently;
•Interest in kitchen work and ability to work 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;
