Lead Cook

Lead Cook

Key-oh Lodge Limited Partnership  •  Kitchen  •  Burns Lake, BC

Employment: Permanent | Full-time 

Wage: $24-28 / hour (based on experience)

About Us

Key-oh Lodge Limited Partnership (KLLP) owns and operates the Key-oh Hotel, Key-oh Lodge, Restaurant, Pub and Event Centre in Burns Lake, British Columbia. Wholly owned by Ts'il Kaz Koh through Key-oh Business Development Corporation, KLLP is committed to providing exceptional hospitality experiences, creating local employment opportunities, and contributing to the long-term prosperity of Ts'il Kaz Koh and the surrounding community.

Joining KLLP means becoming part of a team that values service, teamwork, professionalism, and community pride. We welcome applications from people of all backgrounds and experience levels and are committed to fostering a respectful, inclusive workplace where employees are supported to learn, grow, and succeed.

The Opportunity

We are looking for an experienced Lead Cook who is ready to take the next step into a leadership role. This position is ideal for a strong line cook, lead hand, or kitchen supervisor who enjoys mentoring staff, maintaining high food quality standards, and helping drive efficient kitchen operations.

The Lead Cook provides day-to-day leadership within the kitchen and plays a key role in food quality, inventory management, ordering, cost control, catering operations, and staff development. Working closely with the Assistant Manager – Food Services and Hospitality Operations Manager, the Lead Cook helps ensure exceptional guest experiences across our restaurant, pub, banquet, and catering operations.

Why Burns Lake? 

Burns Lake offers the opportunity to enjoy a balanced lifestyle while doing meaningful work. With lakes, forests, and outdoor recreation at your doorstep, you can spend your time fishing, boating, camping, hiking, mountain biking, skiing, snowmobiling, hunting, and exploring the outdoors instead of sitting in traffic or commuting long distances.

As a welcoming northern community, Burns Lake provides a strong sense of community, an affordable lifestyle, and the opportunity to make a direct impact through work that supports Indigenous economic development and long-term prosperity.

What You'll Be Doing 

Kitchen Leadership & Shift Oversight

–  Act as shift lead with operational authority over kitchen workflow, ticket prioritization, prep assignments, and food quality standards

–  Direct daily prep lists and manage service flow; assign tasks to cooks, prep cooks, and dishwashers

–  Ensure smooth coordination between kitchen and front-of-house throughout service

–  Maintain composure and leadership during high-volume periods; set the standard for the whole kitchen

–  Maintain a professional, respectful, and drama-free kitchen culture at all times

–  Address performance or conduct issues immediately and escalate to management when required

–  Adjust kitchen staffing during slow periods by reassigning duties or sending staff home, with notification to management

Ordering, Inventory & Cost Control

–  Place food and supply orders as scheduled; monitor stock levels to prevent shortages or over-ordering

–  Ensure proper receiving, labeling, dating, and FIFO rotation of all inventory

–  Track high-cost items and report variances; participate in weekly and monthly inventory counts

–  Monitor daily prep levels to reduce waste; track yield and portion control to maintain food cost targets

–  Identify cost control opportunities and communicate purchasing needs to management

–  Assist in maintaining wage and food cost targets

Food Quality, Systems & Menu Execution

–  Ensure all food meets brand standards for quality, portion, and presentation

–  Maintain consistency in recipes and plating standards; follow standardized recipe binders and update as directed

–  Maintain accurate prep sheets and production records

–  Collaborate with the Culinary Manager on catering and event menus, including recipe scaling, production scheduling, and resource coordination

–  Adjust prep quantities based on business demand; ensure safe food handling practices at all times

–  Experience with TouchBistro POS system is an asset

Cleanliness & Health & Safety

–  Ensure kitchen cleanliness throughout the entire shift — not just at closing

–  Oversee sanitation of all work surfaces and equipment; complete temperature and cleaning logs as required

–  Maintain required food storage temperatures (refrigeration 4°C, freezer -18°C, hot holding 60°C minimum, reheat to 74°C)

–  Take ownership of HACCP documentation accuracy and ensure corrective actions are addressed promptly

–  Ensure knives and equipment are stored safely; report maintenance issues immediately

–  Support WorkSafeBC compliance and all internal safety standards

Team Development & Accountability

–  Coach cooks and kitchen staff; reinforce standards and correct issues respectfully and promptly

–  Support onboarding and training of new hires

–  Model strong attendance, reliability, and work ethic; promote a respectful and professional workplace culture  

What We’re Looking For

–  Minimum 3-5 years’ experience in high-volume restaurant, pub, hotel, or catering operations

–  Minimum 1 year supervisory or lead kitchen experience

–  Experience with inventory, ordering, and cost control

–  Valid FoodSafe Certificate required

–  Red Seal certification or equivalent experience preferred

–  Experience in a hotel, restaurant, pub, or catering environment preferred

–  Basic computer proficiency including email, digital ordering systems (e.g., Gordon Food Service), and Microsoft Excel/Word

–  Strong organizational and communication skills

–  Ability to work evenings, weekends, and holidays

  Apply Today

Please submit your cover letter and resume to: devcoassistant@key-ohbusiness.ca 

Subject line: Lead Cook • Burns Lake

Applications will be reviewed as received, and the position will remain open until filled.

We thank all applicants for their interest; however, only those selected for an interview will be contacted.