Royal Canadian Legion Branch 274 is seeking a dependable, experienced and motivated Kitchen Manager/Cook to oversee daily kitchen operations and provide quality meals and friendly service to our members, veterans and guests. The successful candidate will take responsibility for scratch cooking and baking, menu preparation, kitchen organization, inventory management, food safety and day-to-day supervision of kitchen staff.

Key Duties and Responsibilities

Food Preparation & Cooking

- Prepare meals from scratch, including soups, sauces, gravies, pastries, baked goods and daily specials.
- Prepare breakfast favourites, including eggs, omelets, pancakes, waffles, French toast, breakfast meats and potatoes.
- Prepare and cook other menu items according to established recipes, portion standards and presentation requirements.
- Assist with menu planning, recipe development and introducing new dishes and baked goods.
- Maintain consistent food quality, taste, presentation and portion control.
- Manage multiple orders efficiently during busy service periods and special events.

Kitchen Management & Supervision

- Organize daily kitchen operations, including food preparation, station setup, service and closing procedures.
- Direct kitchen staff, assign duties and coordinate workloads to ensure efficient service.
- Provide guidance and training to kitchen staff on food preparation, sanitation and kitchen procedures.
- Maintain consistent operating standards and promote teamwork and professional conduct.
- Coordinate kitchen staffing duties in accordance with schedules approved by Legion management.
- Organize food preparation and staffing for Legion functions, special events and catered activities as required.Inventory & Cost Control
- Monitor inventory, maintain stock levels and ensure proper food rotation and storage.
- Coordinate ordering and receiving of food, ingredients and kitchen supplies within delegated purchasing authority.
- Minimize food waste and maintain appropriate portion sizes to support cost-effective operations.
- Report supply shortages, equipment issues and significant cost concerns to Legion management.
- Recommend menu changes, pricing adjustments and cost-control measures for approval where required.

Food Safety & Cleanliness

- Ensure compliance with food safety, sanitation and safe food-handling procedures.
- Monitor and record food temperatures as required.




- Maintain proper storage, labelling, rotation and handling of perishable products.
- Keep kitchen work areas, cooking equipment and storage areas clean, organized and safe.
- Complete dishwashing and cleaning duties as required to maintain kitchen standards.

Customer Service & Communication

- Greet customers, take orders and serve meals when required.
- Maintain a friendly, respectful and customer-focused approach.
- Communicate with Legion management regarding kitchen operations, staffing, inventory, equipment and other concerns.
- Support the Legion’s commitment to providing a welcoming environment for members, veterans and the community.

Qualifications

- FoodSafe Level 1 — required.
- Serving It Right — required.
- Minimum 2 years of experience in a fast-paced kitchen environment.
- Previous kitchen supervisory or management experience is an asset.
- Computer skills are required for routine administrative, inventory and ordering tasks.
- Must be 19 years of age or older.
- Culinary Arts diploma or formal culinary training is an asset; equivalent practical experience will be considered.
- Demonstrated experience in scratch cooking, baking and food preparation.
- Knowledge of food safety, inventory management, portion control and kitchen organization.

Required Skills

Technical Skills

- Scratch cooking, including soups, sauces and daily specials; baking and pastry preparation.
- Breakfast and line cooking; food safety and sanitation.
- Recipe execution, portion control, inventory management and stock rotation.
- Kitchen organization, equipment operation, and basic computer and administrative skills.

Leadership & Personal Skills

- Leadership and staff coordination; time management and organization.
- Attention to detail, clear communication and teamwork.
- Ability to work efficiently under pressure; problem-solving and adaptability.
- Reliability, a robust work ethic and a friendly, customer-focused attitude.

Reporting & Supervision Structure





The Kitchen Manager/Cook reports to Legion management or the designated Branch executive responsible for kitchen operations.

The Kitchen Manager/Cook is responsible for day-to-day kitchen management and has the authority to direct kitchen staff, assign duties, coordinate food preparation and make routine operational decisions without requiring individual approval for each task.

The position is accountable for food quality, food safety, efficient service, inventory control and cost management within the Branch’s approved budget, policies and procedures. Significant operational concerns, staffing issues, equipment failures, food safety incidents and budgetary concerns must be communicated promptly to Legion management.

Decisions retained by authorized Legion management or the Branch executive, in accordance with Branch policies and delegated authority, include:

- Hiring, termination and formal disciplinary decisions.
- Wage rates, salary adjustments and changes to employment terms.
- Significant purchases, unbudgeted expenditures and supplier commitments beyond delegated spending authority.
- Approval of kitchen budgets and material changes to menu pricing or operating costs.
- Changes to Branch policies and decisions affecting overall Legion operations.

The Kitchen Manager/Cook is expected to exercise sound judgment, provide leadership to kitchen staff and work collaboratively with Legion management to ensure the kitchen operates safely, efficiently and within approved financial and operational guidelines.

How to Apply

Please email the following documents:

- A current resume outlining relevant cooking, baking and kitchen management experience.
- Copies of FoodSafe Level 1 and Serving It Right certifications.
- A brief cover letter or email explaining your interest in the position.
- Two professional references, preferably including a previous kitchen or food-service employer.

Email applications to: [email protected]

Email subject line: Kitchen Manager/Cook Application

Only applicants selected for an interview will be contacted.

Royal Canadian Legion Branch 274 thanks all applicants for their interest and looks forward to welcoming a qualified candidate to our team.

Pay: From $27.00 per hour

Expected hours: 37.5 per week

Benefits:

- On-site parking
- Store discount

Work Location: In person

📌 Kitchen Manager/Head Chef (Fraser Lake)
🏢 Royal Canadian Legion Branch 274 Fraser Lake BC
📍 Fraser Lake