Lead Cook / Kitchen Manager

Canadian Fire Rescue College

Position: Lead Cook / Kitchen Manager

Organization: Canadian Fire Rescue College

Location: Springbrook, Alberta

Position Type: Permanent, Full-Time, Salaried

Salary: $43,680–$51,000 per year, based on experience and qualifications

Regular Shift During Training Programs: Monday to Friday, 10:00 a.m.–7:00 p.m., including a one-hour unpaid meal break

Benefits: Employer-sponsored Blue Cross benefit plan

Vacation: Two weeks of paid vacation annually to start, normally taken between scheduled training programs

Position Overview The Canadian Fire Rescue College (CFRC) is seeking a reliable, organized, and cost-conscious Lead Cook / Kitchen Manager to manage and operate the kitchen at our firefighter training campus. The preferred start date is August 17, 2026, allowing one week for orientation, kitchen preparation, menu planning and familiarization before regular meal service begins. Applicants requiring a slightly later start date may still be considered.

This is a permanent, full-time salaried position that combines consistent full-time hours during scheduled training programs with extended non-instructional periods between classes. The successful candidate will remain employed and paid throughout the year.

Vacation will normally be scheduled during breaks between training programs. During other non-instructional periods, the employee may be assigned reasonable kitchen-related duties such as menu development, supplier-price reviews, inventory management, deep cleaning, kitchen organization, training, and preparation for upcoming classes.

The position offers a consistent daytime and early-evening schedule, an independent work environment, predictable annual programming, employer-sponsored benefits, and significant scheduled time away from regular meal-service operations.

The Lead Cook / Kitchen Manager is responsible for independently managing the day-to-day operation of the CFRC kitchen. This includes menu planning, food purchasing, inventory control, meal preparation, meal service, food-cost management, dishwashing, cleaning, sanitation, and kitchen security.

The kitchen is normally operated by one cook, with limited assistance available from other college staff for basic morning setup duties. The successful candidate must be able to organize their workload, prepare food in advance where appropriate, and operate within an approved weekly grocery budget.

The Lead Cook / Kitchen Manager will typically prepare meals for approximately 6–24 students, in addition to a limited number of instructors and staff. Meals are served buffet-style according to a structured daily schedule. Dietary restrictions and food allergies must be accommodated when required.

Food purchasing is completed through approved suppliers and local grocery stores using company accounts. The Lead Cook / Kitchen Manager is responsible for preparing priced weekly menus and shopping lists, maintaining inventory, reducing unnecessary waste, and keeping grocery purchases within the approved budget.

This position requires prolonged standing, regular lifting of up to 40 pounds, and the ability to work independently for most of the shift.

The position may be particularly well suited to an experienced institutional cook, camp cook, school cook, kitchen manager, or culinary professional seeking stable year-round employment with predictable hours and extended non-instructional periods.

The Lead Cook / Kitchen Manager reports to College Administration.

Current Training Schedule

Regular meal-service operations are currently scheduled during the following periods:

- August 24–December 11, 2026
- February 24–August 6, 2027
- August 18–December 17, 2027

Future annual schedules will follow a similar recurring training cycle. The employee remains permanently employed throughout the year. During breaks between training programs, the employee will receive their regular salary and may be assigned limited kitchen planning, preparation, maintenance, inventory, training, or administrative duties as required.

Regular Daily Schedule

During scheduled training programs, the regular workday is:

10:00 a.m.–12:00 p.m.





- Complete lunch cooking
- Heat and finish items prepared the previous day
- Set up the lunch service area

12:00 p.m.–12:30 p.m.
- Lunch service
- Monitor food quality and temperature
- Replenish buffet items as required

12:30 p.m.–1:30 p.m.
- Clean and sanitize the kitchen and service areas
- Prepare the next day’s continental breakfast
- Wash breakfast and lunch dishes

1:30 p.m.–2:30 p.m.
- Unpaid meal break. The employee is relieved of kitchen duties during this period.

2:30 p.m.–5:30 p.m.
- Prepare the next day’s lunch
- Prepare and cook the current day’s dinner
- Complete food ordering, inventory, menu planning, and related administrative duties as required

5:30 p.m.–6:00 p.m.
- Dinner service
- Monitor food quality and temperature
- Replenish buffet items as required

6:00 p.m.–7:00 p.m.
- Wash dinner dishes
- Clean and sanitize the kitchen and service areas
- Store, cool, label, and date retained food appropriately
- Complete closing duties
- Lock and secure the campus

The normal unpaid meal break will be from 1:30 p.m. to 2:30 p.m. The timing may be adjusted where operationally necessary, provided the employee receives one uninterrupted hour and is fully relieved of kitchen duties. Meal services will span one full hour, however there will only be a 30 minute window where the employee is needed to maintain buffet line service.

Primary Responsibilities

- Develop practical, varied, and cost-effective weekly menus
- Prepare priced weekly shopping lists before orders are placed
- Order food and approved kitchen supplies
- Manage food inventory and conduct regular inventory checks
- Maintain grocery spending within the approved weekly budget
- Obtain approval before exceeding any established purchasing limit
- Reduce unnecessary food waste and overproduction
- Use scratch-made and semi-scratch preparation where practical and cost-effective
- Prepare the following day’s continental breakfast
- Prepare and cook daily lunch and dinner meals
- Prepare food in advance to support the established service schedule
- Accommodate disclosed dietary restrictions and food allergies
- Serve meals during established meal-service periods
- Maintain consistent lunch and dinner service times
- Monitor food temperatures and buffet presentation
- Wash dishes and kitchen equipment
- Clean and sanitize the kitchen, storage, and service areas
- Maintain food-safety and sanitation records
- Label, date, store, cool, and reheat food safely
- Maintain an organized walk-in cooler, freezer, dry-storage area, and kitchen
- Coordinate appropriate basic morning setup duties with designated college staff
- Wear the required kitchen uniform whenever on duty
- Maintain skilled conduct when interacting with students and staff
- Remain primarily in the kitchen and service lane during meal service
- Secure the kitchen at the end of each workday
- Participate in required meetings, training, and planning activities
- Complete reasonable kitchen-related duties during non-instructional periods
- Perform other related duties assigned by College Administration

Performance Expectations The Lead Cook / Kitchen Manager will be expected to:

- Operate independently without continuous supervision
- Follow the established work and meal-service schedule
- Submit menus and projected grocery costs when requested
- Remain within approved purchasing limits
- Maintain appropriate portion control
- Plan meals according to the confirmed number of meal-plan participants
- Account for approved staff and instructor meals when budgeting
- Make effective use of inventory already on hand
- Avoid unnecessary reliance on expensive prepared products
- Maintain a clean, organized, and inspection-ready kitchen
- Communicate purchasing, equipment, staffing, and operational concerns promptly




- Obtain advance approval before working outside the regular schedule or incurring overtime
- Provide students with consistent, professional, and welcoming meal service

Qualifications and Experience Required

- Previous cooking experience in a commercial, institutional, camp, school, hotel, catering, or restaurant kitchen
- Experience preparing meals for groups
- Ability to work independently and operate a kitchen without continuous supervision
- Experience with menu planning and food purchasing
- Basic food-cost, budgeting, inventory, and portion-control skills
- Valid recognized food-safety certification
- Knowledge of safe food handling, storage, cooling, reheating, and sanitation
- Strong organization and time-management skills
- Reliable and punctual
- Ability to follow a structured production and meal-service schedule
- Ability to accommodate dietary restrictions and food allergies
- Professional communication and interpersonal skills
- Ability to stand for extended periods and lift up to 40 pounds

Preferred

- Lead cook, sous-chef, kitchen manager, or institutional food-service experience
- Experience preparing meals for groups of 10–40 people
- Experience in camp, school, college, institutional, cafeteria, or residential food service
- Red Seal Cook certification
- Blue Seal certification
- Experience developing menus within a defined food budget
- Experience with buffet-style or batch meal production
- Experience working independently in a single-cook kitchen

Compensation and Benefits

- Annual salary of $43,680–$51,000, based on experience and qualifications
- Permanent, year-round employment
- Employer-sponsored Blue Cross benefit plan
- Two weeks of paid vacation annually to start
- Vacation normally scheduled during breaks between training programs, subject to operational requirements and advance approval
- Paid statutory holidays in accordance with applicable employment standards
- Consistent Monday-to-Friday schedule during regular training operations
- Extended periods without regular meal-service duties between training programs
- Predictable annual training calendar
- Independent work environment
- Free staff meals when meals are being served
- Required uniforms provided or supported by the employer, as applicable

Hours of Work The normal schedule during active training programs is Monday to Friday from 10:00 a.m. to 7:00 p.m. The position is salaried, but the employee is still required to accurately record hours worked. Additional hours, schedule changes, weekend work, and overtime must be approved in advance by College Administration.

Occasional work may be required between training programs for planning, inventory, deep cleaning, professional development, food-safety training, supplier review, or preparation for an upcoming class.

Vacation Scheduling The employee will receive two weeks of paid vacation annually to start.

Vacation should ordinarily be taken during scheduled breaks between training programs so that it does not interfere with student meal service. All vacation dates are subject to advance approval by College Administration.

Additional non-instructional time between programs is not automatically considered vacation. The employee remains employed, salaried, and available to complete reasonable assigned duties during those periods.

How to Apply

Please submit the following

- A current résumé
- A brief description of your commercial or institutional cooking experience
- Details of any experience with menu costing, purchasing, inventory, or group meal preparation
- Copies or details of relevant culinary and food-safety certifications

Applications may be submitted to: [email protected]

Applications will be accepted until the position is filled.

Pay: $43,000.00-$52,000.00 per year

Benefits

- Dental care
- Discounted or free food
- Extended health care
- On-site parking
- Vision care

Ability to commute/relocate:
- Springbrook, AB T4S 2E6: reliably commute or plan to relocate before starting work (required)

Experience:
- Professional Cooking: 3 years (required)

Licence/Certification:
- Food Safety Certification (required)

Work Location: In person

📌 Lead Cook/Kitchen Manager (Springbrook)
🏢 Canadian Fire Rescue College
📍 Springbrook