Jobs at Totem Resorts

• Cook (Chefs/Kitchen)

  Prepare and cook complete meals or individual dishes and foods, Prepare dishes for customers with food allergies or intolerance, Prepare and cook special meals for patients as instructed by dietitian or chef, Inspect kitchens and food service areas, Train staff in preparation, cooking and handling of food, Order supplies and equipment, Supervise kitchen staff and helpers, Maintain inventory and records of food, supplies and equipment, Clean kitchen and work areas, Recruit and hire staff, Organize buffets and banquets, Manage kitchen operations

• Guest Service Supervisor (Guest Services)

  Co-ordinate activities with other work units or departments, Establish work schedules and procedures, Perform same duties as workers supervised, Prepare and submit reports, Assist clients/guests with special needs, Co-ordinate, assign and review work

• Light Duty Cleaner (Housekeeping)

  Sweep, mop, wash and polish floors, Dust furniture, Vacuum carpeting, area rugs, draperies and upholstered furniture, Make beds and change sheets, Distribute clean towels and toiletries, Stock linen closet, Clean, disinfect and polish kitchen and bathroom fixtures and appliances, Handle and report lost and found items, Attend to guests' requests for extra supplies or other items, Provide basic information on facilities, Pick up debris and empty trash containers, Perform light housekeeping and cleaning duties, Wash windows, walls and ceilings, Clean changing rooms and showers, Address customers' complaints or concerns

• Sous-Chef (Chefs/Kitchen)

  Maintain records of food costs, consumption, sales and inventory, Analyze operating costs and other data, Demonstrate new cooking techniques and new equipment to cooking staff, Supervise activities of specialist chefs, chefs, cooks and other kitchen workers, Create new recipes, Instruct cooks in preparation, cooking, garnishing and presentation of food, Prepare and cook complete meals and specialty foods for events such as banquets, Supervise cooks and other kitchen staff, Prepare and cook food on a regular basis, or for special guests or functions, Prepare and cook meals or specialty foods, Requisition food and kitchen supplies, Arrange for equipment purchases and repairs, Consult with clients regarding weddings, banquets and specialty functions, Plan and direct food preparation and cooking activities of several restaurants, Plan menus and ensure food meets quality standards, Prepare dishes for customers with food allergies or intolerances, Recruit and hire staff, Supervise activities of sous-chefs, specialist chefs, chefs and cooks, Train staff in preparation, cooking and handling of food

• Sous-Chef (Chefs/Kitchen)

  Maintain records of food costs, consumption, sales and inventory, Analyze operating costs and other data, Demonstrate new cooking techniques and new equipment to cooking staff, Supervise activities of specialist chefs, chefs, cooks and other kitchen workers, Create new recipes, Instruct cooks in preparation, cooking, garnishing and presentation of food, Prepare and cook complete meals and specialty foods for events such as banquets, Supervise cooks and other kitchen staff, Prepare and cook food on a regular basis, or for special guests or functions, Prepare and cook meals or specialty foods, Requisition food and kitchen supplies, Arrange for equipment purchases and repairs, Consult with clients regarding weddings, banquets and specialty functions, Plan and direct food preparation and cooking activities of several restaurants, Plan menus and ensure food meets quality standards, Prepare dishes for customers with food allergies or intolerances, Recruit and hire staff, Supervise activities of sous-chefs, specialist chefs, chefs and cooks, Train staff in preparation, cooking and handling of food

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