Kitchen Helper

Reports To: Executive Chef

Job Purpose:

The Kitchen Helper supports the operations of the Cold Lake First Nations Food Security Program by helping prepare and serve high-quality, culturally relevant meals for community members. This role is vital to the kitchen’s success — assisting with food prep, cleaning, serving, deliveries, and event support. Kitchen Helpers may also work with traditional foods like fish, wild game, and berries. A valid driver’s licence is necessary for this position, as part of this role will require the kitchen helper to deliver meals to the elders. Candidates should be reliable, willing to learn, and physically able to work in a fast-paced kitchen environment.

Duties and Responsibilities:

• Assist with prepping ingredients for meals using knives, appliances, and commercial kitchen tools


• Maintain cleanliness of the kitchen, including washing dishes and sanitizing surfaces


• Monitor food temperatures and follow food safety procedures


• Support deliveries and pickups of food and ingredients as needed


• Help serve food at community meals and clean dining areas afterward


• Package and store food properly


• Support cooking tasks under the direction of the Executive Chef


• Assist in preparing traditional Indigenous foods (e.g., wild game, fish, berries)


• Deliver meals to elders for the “meals on wheels program”, when needed.


• Other duties as requested by supervisor.

Knowledge, Skills and Abilities Required:

• Valid Class 5 driver’s license and clean driving record is required.


• Experience in a commercial kitchen is an asset but not required.


• Interest in pursuing culinary or food service training is a strong asset.


• Knowledge of Indigenous foods and community traditions is a benefit.


• Food Safe certification (or willingness to complete after hire).


• Ability to lift and carry up to 50 pounds regularly.


• A team-focused attitude, willingness to learn, and ability to take direction.

Working Conditions and/or Physical Requirements:

• Hours typically 8:30 a.m. to 3:00 p.m., with occasional early mornings or evenings for events. 3-4 days a week.


• Standing for long periods and handling heavy food items required.


• Work in a fast-paced commercial kitchen with hot equipment, cleaning products, and sharp tools.