Company Description Aramark has been creating meaningful hospitality experiences since 1936, delivering more than service to clients and guests across diverse industries. The company focuses on turning everyday interactions into lasting positive impact through food services, facilities, and uniform solutions. Aramark is recognized for setting high standards in customer care and operational excellence. Team members are encouraged to contribute ideas, grow their skills, and help shape memorable experiences in their communities. Role Description This full-time Cook role is an on-site position located in the Greater Vancouver Metropolitan Area. The Cook prepares and cooks a variety of menu items according to standardized recipes, portion guidelines, and food safety regulations. Day-to-day responsibilities include setting up workstations, organizing ingredients, operating kitchen equipment, and ensuring cleanliness and sanitation in food preparation areas. The Cook works collaboratively with the kitchen team to support meal planning, assist with inventory and stock rotation, and help maintain quality, presentation, and timely service. The role may also involve accommodating special dietary needs, following health and safety procedures, and supporting Aramark’s standards for hospitality and guest satisfaction. Qualifications Professional cooking experience in a commercial or institutional kitchen, with strong skills in food preparation, basic cooking techniques, and plate presentation. Knowledge of food safety, sanitation standards, and workplace health and safety practices, including safe handling, storage, and labeling of food. Ability to follow recipes, portion controls, and production schedules, while maintaining consistency and quality under time constraints. Strong teamwork, communication, and interpersonal skills, with the ability to work respectfully in a diverse, fast-paced environment. Good organization and time management, including the ability to multitask, manage prep lists, and prioritize tasks during peak service periods. Physical ability to stand for extended periods, lift moderate weights, and work safely with kitchen tools and equipment. Previous experience in contract food services, hospitality, or institutional food operations is an asset. Culinary training, food handler certification, or equivalent education/credentials are preferred.