| Employer | Radium Golf Group |
| Salary | $20-$24 /hr |
| Terms | Permanent F/T |
| Start Date | |
| Requirements |
Position Requirements: • A service driven individual dedicated to the guest experience. • Proven cooking experience, including experience as a line chef, restaurant cook or prep cook • Excellent understanding of various cooking methods, ingredients, equipment and procedures. • Accuracy and speed in executing assigned tasks • WHMIS and Food Safe Certified. • Degree in Culinary Science or related certificate. • Team player with strong organizational skills and interpersonal skills. • Work quickly without compromising quality. • Ability to adapt to changing priorities. • Attention to detail. • Able to work under pressure. • Excellent communication and effective listening skills. • Accepts ownership of organizational goals by exploring different opportunities to add value to the company. • Ability to work with little supervision and maintain high level of performance. • Proven comfort and experience to interact effectively with all levels of management, guests, suppliers, members and team members. • An individual who can make decisions, remain positive and respond to concerns and questions even when under pressure. |
| Duties |
Position Responsibilities: • Report to the Executive Chef. • Setting up and stocking stations with all necessary supplies. • Ensure that food comes out simultaneously, in high quality and in a timely fashion. • Answer, report and follow Chef’s instructions. • Clean up station and take care of leftover food • Comply with nutrition and sanitation regulations and safety standards. • Stock inventory appropriately • Maintain a positive and professional approach with coworkers and guests • Maintain kitchen work areas, equipment, or utensils in clean and orderly condition. • Prepare all food items from breakfast and lunch menu using standard recipes. • Clean food preparation areas, facilities, or equipment • Wash and put away dishes in an organized and efficient manner • Sort and remove trash, placing it in designated pickup areas. • Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars. • Anticipate supply needs and equipment maintenance and to the head chef. • Uniform to be worn at all times while on shift. • Pick up any debris or litter you see when moving around the Resort. • Anticipate challenges and have a solution-oriented mindset. • Manage your time effectively by focusing on only those things which will contribute to you meeting your objectives. • Anticipate supply and HR needs to the Executive Chef. • Promote teamwork and quality service through daily communication of objectives and coordination with Food & Beverage team and other departments. • Ensure opening/closing duties are completed in accordance to company standards. • Clear communication to guests, members, team members, contractors and vendors. • Report all incidents and/or injuries immediately. • Ensure the safety and confidentiality of our members, guests and team members. • Adhere to rules regarding health and safety standards. Benefits: • Dental care • Disability insurance • Discounted or free food • Extended health care • Life insurance • On-site parking • Paid time off • Relocation assistance • Store discount • Vision care Schedule: • Monday to Friday • Weekend availability Supplemental pay types: • Bonus pay • Commission pay • Retention bonus • Tips |
| To Apply | Please use the contact information as directed in the listing. email Attn: Patrick: gm@radiumgolf.ca |
| Contact Name | Patrick Varano |
| Address | |
| Location | Radium |
| Phone | (250) 347-6200 |
| Fax | |
| gm@radiumgolf.ca | |
| Website | www.radiumgolf.ca |
| Date Posted | 2026-01-27 |
| Date Ending | 2026-02-10 |