Position Type: Term

Number of Positions: 2

Start/End Date: September 26, 2026 to December 31, 2026

Job Rate: $30.98

Location: (MIP) Fort McMurray, Alberta

CUPE INTERNAL POSTING DATE: September 18, 2026

CUPE INTERNAL CLOSING DATE: September 24, 2026

Requisition #: 2021768

Please Note: The job posting will remain active until the position has been filled. Both internal and external applications are accepted after the above-posted internal closing date.

This position is covered by the terms & conditions of the CUPE 1505 Collective Agreement.

About Us

Bring Your Craft. Fuel the Moment.

Create Community Through

Food

At the Regional Recreation Corporation (RRC), food is part of how we bring people together.

From families grabbing a bite after an activity, to athletes refuelling between games, to community celebrations and large scale events, our culinary team is behind countless moments shared at MacDonald Island Park.

We’re looking for a Cook I who wants to be part of those moments. This is a hands on culinary role where you will prepare and serve quality food across our outlets, concessions, banquets, and events. One shift might have you preparing for a busy tournament weekend, while the next could see you supporting a banquet or community event bringing hundreds of people together.

You Will Thrive Here If You:

- Love the energy and teamwork of a busy kitchen
- Take pride in preparing quality food and getting the details right
- Bring a positive attitude and are ready to jump in where needed
- Value food safety, cleanliness, consistency, and organization
- Want to grow your culinary skills while working across a variety of food services

Working alongside our Chef de Partie, Sous Chefs, and culinary team, you will help keep service moving, maintain high standards, minimize waste, and make sure our guests receive food prepared safely, consistently, and with care. Behind every plate is a team guided by our values of Safety, Collaboration, Innovation, Sustainability, and Diversity, and a shared commitment to the community we serve.

Here, what you do matters. You are not simply preparing the next meal. You are helping welcome a guest, fuel an athlete, celebrate a milestone, and create an experience that brings people together.

Ready to serve up something meaningful?

Bring your skills. Join our culinary team. Help us create community - one plate at a time.

We Offer Great Benefits & Perks – We Take Care of Our People

- Competitive Hourly Wage
- Employee Assistance Program
- Membership & Facility Pass Options
- Team Celebrations
- Recognition Programs incl: Scholarship Program
- Staff Discounts

Your Role The Cook I works closely with the Chef de Partie and Kitchen staff in providing quality food service for the Regional Recreation Corporation of Wood Buffalo (RRC) members and guests. Cook I is primarily responsible for preparing and cooking a wide variety of food, some of which may require special techniques and care to reduce costs and serve appropriately.



Responsible for setting up and serving food in outlets and concessions in our various locations within MacDonald Island Park.

Your Responsibilities

- Review the daily production sheets with the Chef de Partie/Sous Chef and prepare the necessary food items according to standards in a timely and effective fashion to ensure no interruption to guest service.
- Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met.
- Keeps work station clean and organized, including fridges/freezers, countertops and stovetops.
- Ensures that station opening and closing procedures are carried out to standard.
- Keeps overproduction and food waste to a minimum, ensuring proper rotation, labelling, and storing of food to reduce food costs.
- Ensure the safe operations of all kitchen equipment while ensuring that all food products are handled, stored, prepared, and served.
- Ensure compliance with all safety regulations of assigned tasks to ensure a clean and safe working environment with active participation in the health and safety program.
- Report any deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie/ Sous chef in a timely fashion.
- Assumes responsibility for the basic operations of their station for short periods when required in the absence of the Chef de Partie.
- Collaborate with Chef de Partie’s or Sous chefs to assign daily duties to colleagues.
- Stay 5-7 days ahead of function and outlet business levels to ensure all production is completed while maintaining accurate storerooms.
- Ensure the order board is updated daily for ordering purposes.
- Have full knowledge of all menu items, daily features, promotions and event Banquet Event Order (BEO).
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
- Follow all safety and sanitation policies.
- Turn on stoves, ovens, etc. and unlock walk-ins and reach-ins.
- Set up a ‘hot-line’ and/or ‘cold- line’ for a breakfast buffet or plated dinner menu items.
- Prepare menu items and sauces to pars for the day’s activities.
- Prepare orders to specifications for all functions.
- Pull breakfast menu items from line and store per procedures.
- Place lunch menu items on ‘hot-line’ and prepare necessary items.
- Break down lunch line and clean-up work and storage areas.
- Check the BEOs for any particular allergies and special diets.
- Preparations must be completed one day before the event and check with Sous Chef for preparation list.




- Ensures all cold food is ready for events and follow the guidance of the Sous Chef.
- All desserts must be prepared one day before the event under the direction of the Sous Chef.
- Carries out reasonable additional duties within the Food and Beverage Department as requested by Management.
- Attend meetings as necessary with Sous Chef to communicate functions to adhere to the Company standards set out by the Executive chef.
- All other duties as assigned by Sous Chefs.

QUALIFICATIONS: Education & Experience

- High School Diploma or GED Equivalency is an asset.
- Cook Red Seal Certificate or equivalent credentials is an asset.
- Completion of the Culinary course is an asset.
- Valid Food Safe Certificate is required.
- Minimum six (6) years of experience in a commercial kitchen or hotel food preparation environment must include two (2) years of experience working in a Cook I capacity.
- Current Intermediate First Aid/CPR/AED Certification or equivalent (including CPR C) is an asset.

QUALIFICATIONS: Knowledge, Skills & Abilities

- Thorough knowledge of the materials, methods, and equipment used in preparing food on a large scale.
- Detail oriented with good organizational skills.
- Artistic and creative talent skills.
- Excellent communication skills, interpersonal skills and team-building skills.
- Ability to remain calm in a fast-paced, busy environment.
- Ability to supervise and train junior staff.

WORKING CONDITIONS

- This position involves working under variable temperature conditions and noise levels in indoor and outdoor settings.
- This position includes heavy lifting of supplies and equipment up to 50 lbs.
- This position may be exposed to loud noises and will require an individual to be able to concentrate in a busy environment.
- Work environment is a busy, fast-paced kitchen. Requires standing and constant movement for an extended period.

SAFETY All employees are responsible and accountable for Regional Recreation Corporation’s health and safety policy. All employees at every level should be familiar with the requirements of the Alberta Occupational Health and Safety legislation as it relates to their work processes. The employee is expected to adhere to all company policies and to act as a role model in the adherence to policies. These statements are intended to describe the general nature and level of work involved for this job. It is not an exhaustive list of all responsibilities, duties and skills required of this job.

We would like to thank all applicants in advance for submitting their resumes. Please note, only those candidates chosen to continue through the selection process will be contacted.

The RRC is an equal opportunity employer and values diversity, equity, and inclusion. We will gladly provide accommodations upon request for applicants with any barriers and/or disabilities during the recruitment process. We appreciate all candidates who apply for this position; though only those selected for an interview will be contacted.

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