Event & Prep Cooks — Holiday Season (Now – December)
Oak; Catered Events · Kelowna · $24–26/hr + tips
Oak; is a chef-led catering company doing weddings, galas, plated dinners and canapé receptions across the Okanagan. Our holiday calendar is booked through December, and we're adding experienced cooks to the team.
Two roles. Tell us which fits you.
Core cook (2–3 positions)
Weekly prep shifts, typically Thursday–Friday, 8:30am–4:30pm, in our commercial kitchen in central Kelowna, plus Friday and Saturday evening events. Additional mid-week shifts depending on event bookings. We schedule flexibly across a full team, and event shift length depends on the service. Runs through the end of December.
On-call event cook
Occasional evening and weekend events when we need a larger team. There's no minimum commitment. This suits line cooks who want well-paid shifts on their nights off.
Pay
$24–26/hr depending on experience and role. Tips are split equally by hours worked. Travel time and gas are paid for some events outside Kelowna.
The work
- Prep in our kitchen: butchery, sauces, components and canapé production to our recipes and standards
- On-site at venues: finishing, cooking and plating for 20 to 275+ guests
- Breakdown and cleanup at the end of service
You'll work directly with our Culinary Director on scratch-made, seasonal menus. The standard is fine-dining execution at volume.
You need
- 2+ years in a professional kitchen (fine dining, banquet or catering preferred)
- FOODSAFE Level 1
- A driver's licence and a reliable vehicle
Not a fit if you're new to professional kitchens. We aren't able to train from the ground up this season. Strong performers get first call for our 2027 season.
How to apply
Send your resume and answer the questions below. No cover letter needed. Next steps are a short phone call, then an in-person meeting, followed by a paid trial shift.
Pay: $24.00-$26.00 per hour
Expected hours: 16.0 – 32.0 per week
Perks
- Flexible schedule
- On-site parking
Application question(s):
- Do you have at least 2 years of experience working in a professional kitchen?
- Do you hold a valid FOODSAFE Level 1 certificate?
- Do you have a valid driver's licence and a reliable vehicle?
- Which role are you applying for? (Core or On-Call)
- In 2–4 sentences, describe the busiest service you've worked: roughly how many covers, which station, and one thing that went wrong and how you handled it