ELEVATE YOUR CULINARY JOURNEY WITH EXPLORE EDMONTON!

The Edmonton Convention Centre is seeking a Cook 3 – Commis to join our Kitchen Team! This role will assist the Sous Chef, Chef de Partie and Demi Chef in preparing and presenting food, ensuring that all the Edmonton Convention Centre Standards of Excellence are achieved.
The Edmonton Convention Centre plays a pivotal role in hosting world-class events, meetings, and conventions. If you thrive on being among exciting action and connecting with hundreds of fellow Edmontonians day or night, this is the ideal place!

What we offer to enhance your experience:

• A competitive compensation package complemented by attractive benefits
• Guidance from Red Seal and Award-winning chefs who will serve as your mentors
• Opportunities to take the lead and mentor aspiring culinary talent
• Exciting career growth prospects that sizzle
• Flexible scheduling options to suit your lifestyle
• Access to our Annual Scholarship Program
• Enjoy meal discounts, exclusive fitness membership discounts, and a range of other perks designed exclusively for our valued employees

The successful candidate will be responsible for:

• Observing methods of food preparation; feels, tastes, and smells of prepared dishes, as well as viewing colour, texture, and garnishments
• Informing other kitchen staff of necessary adjustments to maintain quality standards and presentation
• Communicating daily with Sous Chef and Chef de Partie as per requirements and production schedules
• Ensuring the correct and timely distribution of food or products to the required location
• Applying advanced mise en place organization to support efficient service and minimize errors
• Implementing effective rotation, storage, and portion control procedures to reduce waste and ensure freshness
• Demonstrating proficiency in diverse cooking techniques such as sauteing, roasting, grilling, braising, etc., with precision and consistency

The successful candidate will have:

• Red Seal certification (required)
• A minimum of 2 years of experience as a cook in a high-volume kitchen
• Excellent customer service through their culinary knowledge
• Ability to prioritize and make quick decisions
• Experience working in a fast-paced environment will be essential
• This role requires strong verbal communication skills.
• Proficiency in English is necessary to perform essential job duties, including interactions with colleagues, management and written documentation.
• A well-developed sense of taste and smell will be an asset.

ABOUT US

We are Edmonton’s Destination Management and Marketing Organization (DMMO). We also manage two of Edmonton’s award-winning venues, the Edmonton Convention Centre and the Edmonton EXPO Centre. We help tell Edmonton’s story, elevate the Edmonton experience, and drive inbound visitation and economic impact on the visitor economy.
Managed by Explore Edmonton Corporation, the Edmonton Convention Centre and Edmonton EXPO Centre both strive to be among North America’s top-performing venues, achieving this vision through a commitment to positive social, environmental, and economic impact. As two of Edmonton’s largest and busiest venues, the Edmonton Convention Centre and Edmonton EXPO Centre have a combined 672,000 square feet and welcome more than 1.8 million visitors yearly.
Explore Edmonton encourages, supports, and celebrates a diverse and inclusive work environment. We strive to create a workplace that reflects the city we promote and where our employees feel safe and supported daily.
Ready to take your culinary journey to the next level? We invite you to apply! Please submit your interest no later than September 19, 2025.

• Observing methods of food preparation; feels, tastes, and smells of prepared dishes, as well as viewing colour, texture, and garnishments
• Informing other kitchen staff of necessary adjustments to maintain quality standards and presentation
• Communicating daily with Sous Chef and Chef de Partie as per requirements and production schedules
• Ensuring the correct and timely distribution of food or products to the required location
• Applying advanced mise en place organization to support efficient service and minimize errors
• Implementing effective rotation, storage, and portion control procedures to reduce waste and ensure freshness
• Demonstrating proficiency in diverse cooking techniques such as sauteing, roasting, grilling, braising, etc., with precision and consistenc