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Line Cook / Chef de Partie

Full Time
$19-22/hr + tips
Cucina Buca
2 St Clair Ave W suite 100, Toronto, ON
4.0 km

Bartender

Part Time / Full Time
$24/hr + tips
Amici Trattoria
1305 Pickering Pkwy, Pickering, ON
31.0 km

Line Cook / Chef de Partie

Part Time / Full Time
$20-21/hr + tips
Buca Osteria and Bar Yorkville
53 Scollard St, Toronto, ON
2.2 km

Restaurant Manager

Full Time
$50000-65000/yr + tips
Jacobs & Co. Steakhouse
12 Brant St, Toronto, ON
1.5 km
16 days ago

food service supervisor

Part Time / Full Time
Tikka Junction
Brampton, ON
30.5 km
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Line Cook / Chef de Partie Full Time

1 month ago
Cucina Buca
2 St Clair Ave W suite 100, Toronto, ON (map)
 4.0 km away

Line Cooks (Chef de Partie) - Cucina Buca

 
$19-22/hr + tips
calendar_today
Immediate Start
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4 days/week required availability
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Mornings, Afternoons, Evenings shifts

Job Perks & Benefits

Advancement Opportunities
Medical/Dental Coverage
Paid Vacation
Staff Discount

Job Description

Cucina Buca is recruiting for the Yonge & St Clair location! This is a great opportunity to be part of our growing team and help us run a great restaurant. We are looking for line cooks with a positive attitude in the kitchen, and who thrive working in a fast-paced team environment. Our line cooks have a proven track record of cooking in a demanding environment as well as experience in recruiting, training, development and overall management of their cooks.

- Excellent social and communication skills
- Willingness to learn and collaborate
- High attention to detail
- Passion for Italian cuisine
- Great work ethic

Please check all our available job postings here:
https://www.86network.com/employers/cucina-buca/jobs


Requirements

  • Work Permit

About Cucina Buca

WELCOME HOME
In Italian, Cucina means to cook and kitchen, but to us, Cucina means so much more. In 2022, we married Buca’s traditional approach with classical Italian recipes. Freshly sourced and high-quality ingredients find their way to your plate through a seasonal menu of familiar Italian flavour.

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