WHO WE ARE

Located in downtown Oakville, XII – Old Fashioned Restaurant is a new and exciting concept taking Old Oakville by storm. Starring a simple à la carte menu of ‘Nothing but the Best’ steak cuts, fresh seafood and local favourites and paired with classic libations and a star-studded wine list.
While dining the entertainment on stage will make you feel like you were part of history. Each night, our stage will have live crooners, jazz and big band performing classics; it’s dinner and a show all in one; the cat’s meow!

THE JOB

We are seeking experienced & mature LINE COOKS to join our team!
Reporting to the Owner & Head Chef, the LINE COOK is responsible for safely preparing dishes required for a full-service restaurant. The ideal candidate must have previous kitchen experience and be motivated by a desire to progress in a dynamic, fast-paced, and challenging environment.

SKILLS AND QUALIFICATIONS:

• Minimum 3 years cooking experience in a fast-paced restaurant
• Food Handling certificate required
• Health & Safety training, an asset
• Intermediate understanding of professional cooking and knife handling skills
• Skilled in various cooking methods; grill, sauté, prep
• Proficient in other culinary skills such as chopping, preparing mise en place
• Strong knife skills and workable knowledge of kitchen equipment
• Solid understanding of standard measurements, portions, recipes
• Energetic with a passion for food and a positive outlook
• Able to follow oral and written instructions
• Must exhibit a high degree of professionalism; (i.e. punctuality, dedication, well-groomed, mannerly)
• Excellent team player; camaraderie with all team members, BOH and FOH
• Must have physical stamina to lift moderate amounts of weight
• Ability to stand for long periods of time
• Ability to work weekends, days and nights
• Excellent communication and organizational skills
• Positive mindset and willingness to learn
• Ability to lift items of up to 40 lbs.

• Responsible for preparing food for service in a premium restaurant
• Prep (chopping, peeling, cutting) and stock cooking station with all the necessary ingredients and equipment
• Prepares meat, seafood and vegetables with great technique and following safe food handling procedures at all times
• Execute dishes with accuracy, speed, and detail; adhering to the recipes provided by the Owner & Head Chef; emphasis on presentation and garnishing
• Day to day food preparation of the restaurant according to XII standards
• Performing all opening and closing assignments as instructed
• Keep a very clean work station, including equipment and utensils
• Adhering to the Health and Safety policies and procedures outlined in the Health and Safety Program, WHMIS and MSDS guidelines
• Working collaboratively with the Culinary Team
• Other duties or responsibilities as assigned or required