## Bulk Prep Chef Backup for Our Commercial Kitchen

We are an established company with multiple locations in Vancouver, and we need a reliable, experienced culinary professional to step in as a backup prep cook when one of our regular staff is on vacation or sick leave.

This is not a full-time job but a consistent need for someone on call, maybe 1-2 days a month, and we need someone who understands kitchen standards.

I prefer to communicate via email for scheduling and task details, but we can negotiate the price depending on your experience.

The tasks are very structured and include high-volume vegetable processing using commercial equipment (dicing, shredding), preparing stocks and large batch sauces from scratch, and vacuum-sealing and dating all prepped items.

You would be working in our main facility, which is easily accessible by transit, but street parking is usually available for our staff in that industrial area.

We need someone who can work a full 8-hour shift, starting at 7 AM, because of our tight production schedule.

High-volume vegetable processing (up to 50 lbs of onions/carrots).

Batch cooking grains (quinoa, couscous, barley).

Sauce preparation (up to 10 gallons of specific sauces).

Sanitizing the workspace before and after the shift.

We appreciate your interest in joining our roster!