Seasonal Kitchen Supervisor (Cook 3)

June 5 2019
Industries Public administration
Categories Hospitality, Catering, Tourism, Hospitality, Catering, Tourism, Indoor, Food service, Kitchen, Travel, Tourism
Niagara Falls, ON

Seasonal Kitchen Supervisor (Cook 3)

Niagara Parks Seasonal Kitchen Supervisors (Cook 3) assist in the coordination of planning, preparing, cooking and presenting food within our various Full Serve Restaurants across the beautiful Niagara landscape and surrounding areas. Our goal is to enhance and improve the overall experience of our guests through fine and casual dining with breathtaking views through our Feast ON certified restaurants on the Niagara Parkway. Our Kitchen Supervisors ensure high quality of product and develop meals containing exquisite, locally sourced ingredients that are prepared with international inspiration. Our Kitchen Supervisors (Cook 3) also assist in supervising kitchen operations and run operations in the absence of the Head Chef. Do you have a passion for creating delicious meals and want to support the Niagara Parks team in providing superior culinary experiences to our guests? Our ideal candidate knows the importance of creating quality dishes and knows how to own it!

Niagara Parks offers a salary of $19.75 to $21.51 per hour for this position. This position will be located at our historic Full-Serve Queen Victoria Place Restaurant directly across from Niagara Falls. 

Applications for this position will be reviewed as they are submitted. Submission deadline is July 5, 2019.

To apply for this opportunity, visit to create a profile and submit your resume. This position can be found under the "Seasonal/Part-Time" jobs section.



  • Completion of a Secondary School Diploma or equivalent knowledge or experience.
  • Completion of a Cook Apprenticeship Program or the equivalent knowledge or experience. 
  • Minimum of 3 years working in the profession (after the completion of a Cook Apprenticeship Program).
  • Ability to provide leadership to others including strong supervisory and organizational skills to support restaurant operations.


  • Washes, prepare and cooks meals inclusive of cooking all meats, fish and poultry, vegetables, pasta, potatoes and rice.
  • Prepares all basic sauces, mother sauces and prepares derivative sauces using mother sauces in accordance with standard recipe files.
  • Prepares and serves menu items.
  • Ensures proper heating, reheating, and storing of food in accordance with Public Health Regulations.
  • Assists in serving Banquets and Tours as needed.
  • Butchers and portions all meats, fish and poultry.
  • Prepares hot and cold canapes, meat and seafood platters for show piece Banquets.
  • Supervises kitchen staff and monitors all areas of the kitchen for food quality, service and proper staffing levels and provides required training as necessary.
  • Solicits staff suggestions and provides recommendations to improve product, service and efficiency. 
  • Co-ordinates kitchen operation with FOH Managers as it affects food quality, quantity and schedules.
  • Co-ordinates and delivers BOH daily pre-shift information sessions and attends FOH daily pre-shift information sessions as required.
  • Maintains clean and sanitary work area by adhering to all hygiene and sanitation laws. 
  • Other duties according to location and as assigned by Chef, Manager, or Designate. 


To apply for this opportunity, visit to create a profile and submit your resume. This position can be found under the "Seasonal/Part-Time" jobs section.

Apply now! network