About this role
Northshore Timber Products operates a staff kitchen at its 108 Mile Ranch mill site, feeding the crews who work the shifts. The kitchen runs a set menu each day, and the prep cook gets the vegetables, sauces and proteins ready before service so the line can move quickly.
The day starts early: you'll work through a prep list, wash and cut produce, portion meat, mix dressings and keep your station clean as you go. You'll be on your feet for most of the shift in a warm kitchen, working alongside the cook and the dish pit, and you'll help put food out when service starts.
What you'll be doing
- Preparation. Wash, peel and cut vegetables and fruit to the sizes the menu calls for.
- Portioning. Weigh and portion proteins, cheeses and dry goods ahead of service.
- Basic cooking. Mix dressings, cook rice and pasta, and prepare simple sauces to the cook's instructions.
- Sanitation. Keep prep surfaces, knives and containers clean and rotate stock in the coolers.
What they're asking for
- Food Safe. Food Safe Level 1 certificate, or willingness to complete it within the first month.
- Experience. No previous kitchen experience required; we will train the right person.
- Physical fitness. Able to stand for a full shift and lift up to 20 kg.
- Transportation. Reliable transportation to the 108 Mile Ranch site, as shifts start before public transit runs.
What the employer offers
- Shift meals. A free meal is provided on every shift worked.
- Gear. Aprons, gloves and knives are supplied by the kitchen.
- Benefits. Extended health and dental coverage after three months for full-time staff.
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.