Line Cook

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.