First Cook at TighNaMara Resorts Ltd
Parksville, BC V9P 2E3, Canada -
Full Time


Start Date

Immediate

Expiry Date

07 Nov, 25

Salary

21.5

Posted On

08 Aug, 25

Experience

1 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Flexible Schedule, French, High Pressure, Vision Care, Dental Care

Industry

Hospitality

Description

Tigh-Na-Mara Resort is a premier oceanfront resort nestled in the heart of Vancouver Island, offering guests a tranquil escape surrounded by natural beauty. With a commitment to providing exceptional guest experiences, we are seeking a dedicated and motivated First Cook to join our team.

QUALIFICATIONS:

  • Food preparation skills, including knife skills
  • Minimum of 2 years in a fast-paced, full service restaurant
  • Ability to deliver and perform in high pressure /busy environments.
    Job Types: Full-time, Part-time, Permanent
    Pay: $21.50-$25.50 per hour

Additional pay:

  • Overtime pay
  • Tips

Benefits:

  • Company events
  • Dental care
  • Discounted or free food
  • Extended health care
  • Flexible schedule
  • On-site gym
  • On-site parking
  • Paid time off
  • Store discount
  • Vision care

Flexible language requirement:

  • French not required

Application question(s):

  • Do you currently reside within commuting distance to Parksville, BC?
  • Are you 16 years of age or older (yes/no)?

Experience:

  • Cooking: 1 year (preferred)

Licence/Certification:

  • Food Safe, SafeCheck, Food Handler or equivalent (preferred)

Work Location: In perso

Responsibilities

The ideal candidate should possess strong service and quality standards and exhibit a drive to thrive in a collaborative, positive, and creative team setting. This role may entail extended periods of standing, repetitive motions, and bending. This position may be for either the Treetop Grill, a brand-new state of the art restaurant at the Grotto Spa, or Cedars Restaurant and Lounge.

  • Prepare ingredients for recipes or service
  • Cook online meeting all specifications for food delivery, taste and presentation
  • Develop positive relationships with leadership, and both BOH and FOH teams
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