Overall Responsibility

- The overall role of the First Cook_ is to prepare food in a timely, efficient, sanitary, and consistent manner that includes deep frying, grilling, chopping vegetables and preparing condiments for the supper meal based on the requirements of the day-to-day menu. The first cook will prepare and serve all items required for meal service. The First Cook is to be compliant with all policies and procedures within the organization and with Newmont - Musselwhite Mine.

Accountability and Reporting

First Cook is accountable to and reports to the Kitchen Manager or Chef on duty.

Core Competencies

- Accountability
- Communication
- Planning and Organizing
- Problem Solving
- Service Orientation
- Time Management
- Adaptability and Flexibility
- Dependability
- Teamwork
- Result focused

Job Duties

- Works with the Chef for daily preparation of food items that includes deep frying, grilling, chopping vegetables and preparation of condiments for the supper meal based on the requirements of the day-to-day meal.
- Take an active role in the production and presentation of all food products to maintain the best quality food style possible while adhering to menu specifications.
- Has a clear understanding and knowledge to properly operate and maintain all kitchen equipment.
- Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality.
- Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
- Ensure all food products are properly rotated using FIFO(First in, First out process).
- Set up of front line for service time.
- Cleans deep fryers, grills etc., as necessary.
- Assists with putting away of the food truck delivery, restocks items as needed.




- Ensures quality and safety of food by performing standard and any additional sanitary measures including sweeping of the floors, cleaning of surfaces, as well as proper covering and storage of food items according to standards and procedures.
- Follows proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
- Responsible for Kitchen closing and supervises the remaining staff at the end of the night to ensure all necessary duties are completed.
- Adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety.
- Ensures that food is served in the proper portion size and at the proper temperature.
- Re-heat one container of soup from the previous day for lunchtime if needed.
- Assists with stocking the front-line during service and have a hands-on approach with refilling food items if needed.
- Performs other related duties as required by the Chef or Kitchen Manager.

Employment Requirements

- A minimum of Grade 10 is required but a successful completion of Grade 12 or equivalent is preferred.
- Previous experience working in a kitchen environment and/or similar work experience in a camp, hotel, or commercial setting.
- Any satisfactory combination of education, training, experience, or abilities in a related field.
- Will hold or be required to successfully complete: Safe Food Handling Certification,



First Aid Level C and WHMIS.
- Good command of English language, both verbal and written with ability to follow written and verbal instructions.
- Knowledge of proper sanitation procedures, understanding of food handling and food protected guidelines.
- Acquire and maintain relationships e.g., coworkers, customers, all other visitors.
- Must have good organizational skills and perform tasks in a timely manner despite interruptions.
- Maintain a safe environment at all times. Have a keen awareness of safety (and ability to recognize hazards) in all aspects of work.
- Demonstrate genuine support of the vision and mission of Windigo Catering LP.

Working Conditions

- Strenuous physical activity involved (walking, standing, lifting); on feet most of workday.
- Must be able to lift up to 50 pounds; stretch arms above head; bend.
- Pushes, pulls, lifts, product, and supplies.
- Frequent environmental exposure to cold and heat. Exposed to hot temperatures in kitchen.
- Manual dexterity is required to use a variety of cooking equipment and tools.
- Work in a remote camp setting traveling by air (only) to and from the mine site, on regularly scheduled charters. Working in a remote setting, free lodging and meals are provided. Drug and Alcohol-free camp.
- The First Cook works twelve hours per day for fourteen consecutive days, followed by fourteen consecutive days of rest; however, a modified schedule and/or additional hours may be required from time to time to accommodate smooth day-to-day operations.
- Follow all manufacturer’s instructions when using equipment, wearing necessary PPE where required.
- PPE required: Safety glasses must be worn when working overhead; Gloves must be worn moving and lifting stock, cutt

📌 First Cook (Musselwhite Mine Location) (Fort William First Nation)
🏢 Boreal Solutions
📍 Fort William First Nation