Altitudes Bistro - 3rd Cook (Winter 2026/2027)

Proud to be 100% Canadian-owned, Northland Properties' are recognized as one of the most trusted names in hotels, restaurants, resorts, sports, construction, and asset management. Our well-known and loved brands have been bringing people together to celebrate unforgettable experiences across Canada, the US, Ireland, and the UK for over 50 years. As Canada’s fastest-growing hospitality group, we believe the foundation of our continued success is our people and their ability to take great care of our guests. **Job Title:** 3rd Cook - Altitudes Bistro **Location:** North Vancouver **Department:** Food & Beverage **Reports to:** Executive Chef **Role Status:** Part Time / Hourly / Seasonal **Employment Period:** Mid November - April 2027 ABOUT US As Vancouver’s premier attraction we offer truly rewarding and memorable experiences! Our team members get to work in a challenging and cooperative environment where everyone comes together to create memories of a lifetime. We offer a professional atmosphere, fantastic growth opportunities, unlimited outdoor recreation, an inspiring setting, and many unique employee privileges. We are seeking new team members who embody our core values that focuses on people, connection, growth and challenge. We foster a work environment where diversity is valued, quality of life is enhanced, and individual aspirations are fulfilled. Applicants who thrive in a positive environment where service excellence is top priority are encouraged to apply. JOB SUMMARY We are seeking a reliable, skilled and experienced 3rd Cook to join the team at Altitudes Bistro, Grouse Mountain's full-service dining restaurant. Altitudes offers guests a unique mountain dining experience, featuring elevated cuisine, seasonal menus, and exceptional service in one of Vancouver's most scenic settings. The ideal candidate will have a passion for food, strong attention to detail, and the ability to thrive in a fast-paced restaurant environment. This position is responsible for preparing an executing high-quality menu items while maintaining consistency, presentation standards, and efficient service. ESSENTIAL JOB FUNCTIONS * Responsible for secondary food production, preparation, cuts and transformation of all raw products, cooking of all ingredients utilizing all methods including but not limited to; sautéing, grilling, roasting, frying, baking, poaching, steaming, stewing, braising, smoking etc. * Maintain a standard of food quality in accordance with specific guidelines provided by the Chef de Partie, Sous-Chefs, Executive Sous Chef and Executive Chef * Prepare and execute hot and cold menu items for full-service dining, including appetizers, entrées, desserts, and daily features while maintaining presentation, consistency, and quality standards. * Uphold high levels of kitchen hygiene as per Provincial Standards * Desire to improve and learn on a daily basis * Other duties as required SUPERVISORY RESPONSIBILITIE