LINE COOK JOB DESCRIPTION

We are looking for an experienced line cook to join our talented team and help prepare meals according to our standard recipes. In this position, your principal goal will be to prepare high-quality meals that meet the chef’s specifications.
You will be responsible for setting up the prep station, stocking inventory, and maintaining sanitation standards. To be successful in this role, the ideal candidate will possess excellent communication and multi-tasking skills. Ultimately, you will play an essential role in contributing to cooking event meals, restaurant growth, and our customer satisfaction. We offer a competitive wage which is dependant on your qualifications.

LINE COOK REQUIREMENTS:

• High school diploma or equivalent qualification.
• Certificate in culinary arts or related field.
• A minimum of 3 years experience in a similar role.
• In-depth knowledge of restaurant & events best practices and cooking methods.
• Excellent communication, leadership, and organizational skills.
• Aptitude for multi-tasking.
• Must be able to work cooperatively and efficiently in a team
• Proven cooking experience.
• A food handler’s license.
• Sound knowledge of food health and safety regulations.
• The ability to stand for extended periods.
• The ability to work in a fast-paced environment.
• Exceptional organizational, time management, and problem-solving skills.
  Job Type: Part-time
  Pay: $18.00-$20.00 per hour

Ability to commute/relocate:

• Ariss, ON: reliably commute or plan to relocate before starting work (required)

Experience:

• Cooking: 3 years (preferred)

Licence/Certification:

• Food Safe, SafeCheck, Food Handler or equivalent (required)

Work Location: In perso

• Reporting to the Executive Chef and following their instructions.
• Making sure food preparation and storage areas meet health and safety standards.
• Cleaning prep areas and taking care of leftovers.
• Stocking inventory and supplies.
• Cooking menu items with the support of the kitchen staff.
• Assisting in preparing meal ingredients, which includes washing, peeling, cutting, and slicing fruits and vegetables as well as marinating meats.
• Preparing soups, salads, and sauces as instructed by the Executive Chef.
• Plating and garnishing meal items in accordance with the instructions provided by the Executive Chef.
• Ensuring that all given tasks are completed in a timely manner.
• Ensuring that all cooking stations are adequately stocked with the necessary meal ingredients and cooking equipment.
• Ensuring that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift.
• Adhering to standard food rotation practices to reduce food wastage and minimize the risk of contamination.
• Assessing the quality of delivered food supplies to ensure that it meets restaurant & events standards.