Here we grow again!
Bistro 42 is adding another shift. We are looking for a culinary professional to join our team as a Line Cook. Ensuring exceptional guest service is a top priority. Our ideal candidate is an individual who loves farm to table cuisine made from local produce.
You should pride yourself on flawless service while maintaining highest level of integrity and work ethic. All applicants must have prior culinary experience, preferably in a scratch cooking enviroment. Our ideal candidate will have a flexible schedule with the ability to work morning/afternoon shifts, weekends, and holidays as business requires.

REQUIREMENTS AND QUALIFICATIONS

· Prior culinary experience as a line cook or prep cook
· Culinary school diploma is an asset
· Attention to detail
· Proven understanding of various cooking methods, ingredients, equipment, knife cuts and procedures industry best practices
· Efficient and accurate in executing assigned tasks
· Excellent communication and organizational skills
· Professional work ethic - highly responsible and reliable
· Strong interpersonal and problem solving skills
· Ability to work well under pressure in a fast paced environment
· Ability to work cohesively with fellow colleagues as part of a team
· Professional appearance and attitude
Job Types: Full-time, Part-time, Permanent
Pay: $17.20-$20.00 per hour
Expected hours: 25 – 40 per week

Additional pay:

• Tips

Benefits:

• Discounted or free food
• On-site parking
• Store discount

Flexible language requirement:

• French not required

Schedule:

• Day shift
• Holidays
• Monday to Friday
• Night shift
• Weekends as needed

Experience:

• line cook: 2 years (preferred)

Work Location: In person
Expected start date: 2025-07-1

· Set up and stock workstations with all necessary supplies
· Prepare food items for lunch/dinner service
· Prepare menu items of consistent quality according to guest orders, following recipe as well as production, portion and presentation standards
· Label and date all food containers, rotates as per policies; determine necessary preparation and notes any out of stock items or possible shortages
· Answer, report and follow Executive Chef’s instructions
· Work cleanly and efficiently
· Maintain a positive and professional approach with coworkers and guests
· Follow all policies, procedures, sanitization and safety standards
· Other duties as assigned