FIRST COOK

Banff Centre for Arts and Creativity aims to inspire everyone who attends our campus – artists, leaders, and thinkers – to unleash their creative potential.
We acknowledge, with deep respect and gratitude, our home on the side of Sacred Buffalo Guardian Mountain. In the spirit of respect and truth, we honour and acknowledge the Banff area, known as “Minhrpa” (translated in Stoney Nakoda as “the waterfalls”) and the Treaty 7 territory and oral practices of the Îyârhe Nakoda (Stoney Nakoda) – comprised of the Bearspaw, Chiniki, and Goodstoney Nations – as well as the Tsuut’ina First Nation and the Blackfoot Confederacy comprised of the Siksika, Piikani, Kainai. We acknowledge that this territory is home to the Shuswap Nations, Ktunaxa Nations, and Metis Nation of Alberta, Rockyview District 4. We acknowledge all Nations who live, work, and play here, help us steward this land, and honour and celebrate this place.

THE OPPORTUNITY

The Kitchen at Banff Centre is looking for an experienced First Cook to prepare distinctive dishes in our dining outlets, conveniently located just steps from the Centre’s performance, meeting, and accommodation spaces and boasting an incomparable view of the picturesque Bow Valley. Our Kitchen Team are creative and inspired professionals, sharing their passion for great food and presentation perfection. Calm and composed while working in a fast-paced environment, the First Cook works alongside and coaches others in the kitchen to prepare exceptional and memorable food experiences.

QUALIFICATION AND EDUCATIONAL REQUIREMENTS

• A minimum of 4 years’ experience working in a busy restaurant
• Experience in pastry, fine dining, buffet, and large volume cooking
• Possesses Red Seal or Journeyman Cook’s Certificate or international equivalent

• Ensure health and safety standards are followed during all stages and methods of food production
• Prepare all food to the highest of standards set by the Executive Chef and Sous-Chefs; accommodate special dietary needs as required
• Provide guidance and direction to Second Cooks and Pantry Cooks
• Check menus, functions, and number of guests expected for the assigned work station; ensure work station equipment is tidy, clean, and sanitary
• Ensure the cleanliness of all fridges and freezers; delegate cleaning tasks to Second Cooks and Pantry Cooks as required
• Organize the kitchen in the absence of the Chef de Partie or Demi Chef de Partie