Job Summary
The Line Cook is responsible for preparing and cooking high-quality food in a timely, efficient, sanitary, and consistent manner. This role works in a fast-paced, high-pressure environment while maintaining organizational skills to prioritize and execute tasks effectively. The Line Cook contributes to a positive team atmosphere and follows all safety and sanitation procedures while performing duties under heat and time-sensitive conditions.
Key Responsibilities
1. Food Preparation & Cooking
- Prepare and cook menu items according to recipes, portioning, and plating standards.
- Ensure consistency in taste, presentation, and quality for all dishes.
- Prepare ingredients and mise en place for daily service, including chopping, marinating, and portioning.
- Execute orders accurately and efficiently during service periods.
- Monitor food temperatures and storage to maintain safety standards.
- Prepare dishes for customers with allergies or dietary restrictions.
2. Station Management
- Set up and maintain assigned station according to restaurant guidelines.
- Restock items and ingredients as needed throughout the shift.
- Maintain equipment, utensils, and work surfaces in a clean and sanitized condition.
3. Teamwork & Collaboration
- Work collaboratively with other line cooks, Sous Chef, and kitchen staff to maintain smooth service flow.
- Oversee junior kitchen staff when needed and assist in training new team members.
- Communicate effectively with colleagues to ensure timely and accurate preparation.
4. Health, Safety & Sanitation
- Follow all FoodSafe, health, and safety regulations, including proper handling, storage, and sanitation practices.
- Maintain a clean and organized workstation at all times.
- Use knives, slicers, and other kitchen equipment safely and responsibly.
- Adhere to regulations regarding bloodborne pathogens, infection control, hazardous materials, and fire safety.
5. Additional Duties
- Assist in cleaning, organizing, and maintaining kitchen, walk-in coolers, and storage areas.
- Support special events, banquets, and catering functions as needed.
- Report accidents, incidents, or policy infractions to the Sous Chef or Executive Chef.
- Perform other related duties as assigned.
Requirements & Qualifications
- High school diploma or GED equivalent; culinary diploma or food service management certification preferred.
- Minimum 1–2 years of cooking experience in a professional kitchen, preferably fine dining or upscale hospitality.
- Knowledge of food preparation techniques, portion control, plating standards, and safe food handling.
- Ability to work efficiently under pressure in a fast-paced environment.
- Ability to lift up to 50 lbs and stand for extended periods.
- Strong attention to detail and commitment to quality.
- Excellent communication, teamwork, and interpersonal skills.
- Computer literacy, including basic knowledge of MS Word, Excel, and email.
- Availability to work flexible hours, including evenings, weekends, and holidays.
Core Competencies
- Culinary Knowledge & Skill
- Attention to Detail & Quality
- Teamwork & Collaboration
- Time Management & Efficiency
- Health, Safety, & Sanitation Awareness
- Problem Solving & Initiative
Benefits:
- Company events
- Dental care
- Disability insurance
- Discounted or free food
- Employee assistance program
- Extended health care
- Life insurance
- On-site parking
- Paid time off
- RRSP match
- Vision care
Schedule:
- Day shift
- Evening shift
- Holidays
- Night shift
- Overtime
- Weekends as needed
Job type: Part-time
Hourly rate range: $22 to $26
Additional pay: tips.
