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Website Whistler Personnel Solutions

Find a perfect match!

We have lots of great KITCHEN STAFF TEMP shifts to fill every week.  If you have already applied with us, you know it’s as easy as a quick e-mail to get in on these shifts.  If you are new to Whistler Personnel, it’s as quick as filling out an application with us one time and you are set for future work!

Here is what we currently are looking for……

TEMP CHEFS / LINE COOKS  

  • DATES:  1-5 days a week *choose your own schedule.
  • TIMES:  AM or PM shifts available.  Starting times can vary (eg. 8am or 5pm).  Most shifts are 7-8 hours long.
  • DUTIES INCLUDE:  Cooking and prepping for local restaurants, bistros or high-end hotels.
  • SKILLS / QUALIFICATIONS REQUIRED:   Minimum of 1-2 years of professional experience as a line-cook or chef in full service restaurants, catering or food services.  Preference will be given to senior Certified Red Seal chefs.  Hard-working, team player. Food Safe certified. WHIMIS certification preferred.
  • ATTIRE:    Solid, non-slip shoes required.  Uniform will be provided.  Clean and presentable.  Long hair tied back.
  • BONUS:  Free meal for every shift
  • CHEF WAGES:  $22 to $28 per hour
    • Experienced Line Cooks with 1-5 yrs experience:  $22/hr to start (Tier1) increasing to $23/hr after 5 successful shifts (Tier2) and $24/hr after 10 successful shifts (Tier3) plus 4% vacation pay
    • Certified Red Seal Chefs with 5_ yrs experience:  $26/hr to start (Tier1) increasing to $27/hr after 5 successful shifts (Tier2) and $28/hr after 10 successful shifts (Tier3) plus 4% vacation pay
    • Successful Shifts = be on time, work hard and make our clients happy and can be in any position with Whistler Personnel (and we have LOTS available!)

TEMP STEWARDS / DISHWASHERS

  • DATES:  1-5 days a week *choose your own schedule.
  • TIMES:  Start times will vary and are often flexible (eg. AM Shifts:  8am-4:30pm / PM Shifts:  4:30pm-12:00am)
  • DUTIES INCLUDE:  Cleaning, storage, and distribution of dishes, cooking equipment, and small wares for food and beverage outlets in local high-end hotels, restaurants and bistros.
  • SKILLS / QUALIFICATIONS REQUIRED:   Hard-working, team player; physically fit and able to lift heavy loads (up to 70lbs); Food Safe and WHIMIS certification preferred.
  • ATTIRE:    Solid, non-slip shoes required.  Uniform will be provided.  Clean and presentable.  Long hair tied back
  • BONUS:  Free meal for every shift
  • WAGES:  $17 to $19 per hour
    • $17/hr to start (Tier1) increasing to $18/hr after 5 successful shifts (Tier2) and $19/hr after 10 successful shifts (Tier3) plus 4% vacation pay.
    • Successful Shifts = be on time, work hard and make our clients happy and can be in any temp position with Whistler Personnel (and we have LOTS available!).

 

To Apply:   We move quickly to fill roles like these so contact us ASAP if you are interested.

  1. email info@whistler-jobs.com and confirm the days you are available and your contact details.
  2. ensure your resume and profile have been submitted to whistler-jobs.com/apply-for-work  (you only have to do this once)
  3. ensure we can reach you  (keep your phone on!)
  4. follow us on Facebook for updates: facebook.com/whistlerpersonnelsolutions

WHY SIGNUP FOR TEMP WORK?

Perhaps you’re looking for supplemental income? Filling in time? Have one day, one week or one month to spare? Between seasonal work? Enjoy variety and flexibility? We can connect you with Whistler’s top employers and provide work that suits your skills, lifestyle and schedule.

Whistler Personnel has regular temp job opportunities for administrators, event crew, chefs, housekeepers, dishwashers, servers and bartenders.   It’s a great way to pick up extra shifts during slower periods or days off.    Submit your details to us including the type of work you want, the times and days you are available and the pay you require and we’ll notify you each time something suitable comes up.

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To apply for this job please visit the following URL: http://www.whistler-jobs.com/apply-for-work →