About this role
Ridgeline Roofing & Sheet Metal runs a small staff kitchen at its shop in 100 Mile House, feeding the crews at lunch and putting out a short evening menu for walk-ins. The kitchen is a two-person operation, so the person in this role works the line from prep through service.
The day starts with setting up your station and getting ahead on prep before the lunch rush. Through service you cook to order, keep your section clean and stocked, and help close down the kitchen at the end of the night.
What you'll be doing
- Station setup. Set up and stock your station with prep, utensils and containers before service begins.
- Line cooking. Cook short-order items to order during lunch and evening service and plate them to the kitchen's standard.
- Prep work. Cut, portion and store ingredients ahead of service so the line stays stocked through the rush.
- Cleanup. Clean your station, equipment and walk-in at close and follow the kitchen's food safety practices.
What they're asking for
- Food Safe. FoodSafe Level 1 or willingness to complete it within the first month on the job.
- Experience. No previous kitchen experience required; training is provided on the line.
- Physical fitness. Able to stand for a full shift and lift boxes and stock up to 20 kg.
- Availability. Must be able to work evenings and weekends as scheduled.
What the employer offers
- Meals. One meal per shift is provided at no cost.
- Gear. Aprons and uniforms are supplied and laundered by the shop.
- Pay premium. An extra dollar per hour is paid for weekend and evening shifts.
About cook work in Canada
What the work is
Cooks prepare food to order in restaurants, hotels, catering kitchens and care homes. A line cook runs one station during service; a prep cook handles volume ahead of it. Hours are typically split shifts, evenings and weekends, and the work is hot, fast and spent on your feet.
What employers usually ask for
Provincial food safety certification — often called Food Handler or FOODSAFE — plus demonstrable kitchen experience. Employers look for knife skills, the ability to hold a station under pressure during a rush, and enough English or French to read tickets and call orders across a kitchen.
If you are applying from outside Canada
Canadian kitchens weigh experience far more heavily than credentials, so a clear account of what you cooked and where matters more than a diploma. Red Seal certification exists for cooks and is portable between provinces, but it is not required to be hired. Food safety certificates are inexpensive and quick to obtain once you arrive.