Ristorante Boccaccio was founded in 1980 and during the years it became an icon of the best Italian Cuisine in Toronto.
Conveniently located in the center of the city at Lawrence and Dufferin Street, it offers a variety of expertly prepared Italian favorites made from scratch and old school.
Responsibilities and Duties
We are looking for a professional Line Cook to prepare food to the exact chef’s specifications and to set up stations for the menu. Line Cook’s duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.

Responsibilities

• Set up and stocking stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow executive or sous chef’s instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Requirements and skills

• Proven cooking experience, including experience as a Line Chef, Restaurant Cook
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in executing assigned tasks
• Familiar with the industry’s best practices
• Knowledge of Italian Cuisine and Regional Italian cuisine is a must
• Culinary school diploma or equivalent

Job Types: Full-time, Part-time
Pay: $20.00 per hour

Benefits:

• Discounted or free food
• Flexible schedule
• On-site parking

Experience:

• Italian: 3 years (required)
• cooking: 5 years (required)

Language:

• Italian (preferred)

Licence/Certification:

• Driving Licence (required)

Work Location: In perso

• Set up and stocking stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow executive or sous chef’s instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customer