About this role
Ridgeline Concrete & Forming runs a staff kitchen at its 100 Mile House yard, feeding the concrete crew through the season and the shop crew year-round. We're adding a line cook to work one station during lunch and late-afternoon service, cooking simple hot food from a set menu for a crew that comes in hungry and leaves fast.
The day starts with setup: getting your station stocked, sauces and prep pulled from the walk-in, flat top and fryers up to temperature. Through service you cook to order and keep your corner clean and moving. After the rush you break down, wrap and label what's left, and leave the station ready for the next day.
This is an entry-level posting. If you can show up on time and follow a recipe, we'll teach you the rest.
What you'll be doing
- Station setup. Stock your station with prep, utensils and service ware before the doors open and bring equipment up to temperature.
- Cook to order. Prepare menu items at your station during service, working from tickets and keeping pace with the lunch rush.
- Food safety. Keep temperatures logged, label and date leftovers, and follow the kitchen's sanitation and storage rules.
- Breakdown and cleaning. Wrap, cool and put away remaining food after service, then clean your station, equipment and floors.
What they're asking for
- FoodSafe. Hold a current FoodSafe Level 1 certificate, or be able to obtain it within the first month of work.
- Experience. None required; the role is open to someone entering the trade and training is provided on the job.
- Physical stamina. Stand for the full shift in a hot kitchen and lift and carry up to 20 kg, including boxes and stock.
- Availability. Able to work the posted shift reliably and arrange your own transport to the yard in 100 Mile House.
What the employer offers
- Shift meals. One hot meal per shift is provided at no cost.
- Boot and clothing allowance. A yearly allowance toward non-slip footwear and kitchen clothing.
- Paid FoodSafe. The employer covers the cost of the FoodSafe Level 1 course and exam for new hires.
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.