Cook

Key Responsibilities

Food Preparation & Production

• Execute daily food preparation tasks as directed by the Sous Chef or Executive Chef, ensuring adherence to established recipes, portion standards, and quality benchmarks.
• Perform large-scale batch cooking in accordance with production schedules, catering event prep requirements, and daily par levels.
• Set up and break down workstation efficiently at the beginning and end of each shift, maintaining mise en place throughout service.
• Prepare a variety of stocks, sauces, proteins, starches, vegetables, and pastry components as assigned.
• Support catering event preparation including pre-event portioning, packaging, labelling, and cold storage organization.

Kitchen Standards & Compliance

• Maintain strict compliance with all food safety and sanitation standards under the Ontario Food Premises Regulation (O. Reg. 562/90) and internal HACCP protocols.
• Ensure proper food rotation (FIFO) and accurate labelling of all prepped items with date and contents.
• Monitor and record temperature logs for refrigeration, cooking, and holding equipment as required.
• Follow all Occupational Health and Safety Act (OHSA) workplace safety requirements, including the proper use of PPE, safe knife handling, and chemical storage procedures.
• Report any equipment malfunctions, food safety concerns, or workplace hazards to the Sous Chef immediately.

Team Collaboration

• Work collaboratively alongside other kitchen team members to maintain smooth, timely production flow.
• Communicate proactively with the Sous Chef regarding inventory shortages, production challenges, or special dietary accommodations.
• Assist in training and orienting new kitchen staff as directed by management.
• Demonstrate a positive, professional demeanour and contribute to a respectful kitchen culture.

Qualifications & Requirements

Education & Certifications

• Completion of a recognized culinary arts program (diploma or certificate) OR equivalent trade experience considered.
• Valid Ontario Food Handler Certification (or willingness to obtain within 30 days of hire).
• WHMIS 2015 certification (or willingness to obtain upon hire).

Experience

• Minimum two (2) to three (3) years of professional kitchen experience in a full-service restaurant, hotel, catering, or institutional kitchen setting.
• Demonstrated experience with batch cooking, high-volume production, and catering preparation.
• Working knowledge of classical and contemporary cooking techniques.

Skills & Competencies

• Strong knife skills and proficiency with standard kitchen equipment (convection ovens, steam kettles, tilt skillets, slicers, mixers).
• Ability to follow verbal and written recipes with precision and consistency.
• Solid understanding of food allergen protocols and special dietary requirements.
• Physical ability to stand for extended periods, lift up to 50 lbs, and work in a hot, fast-paced environment.
• Excellent time management and organizational skills with the ability to prioritize effectively.
• Reliable, punctual, and team-oriented with a strong professional work ethic.

Compensation & Benefits

• Hourly Rate: $22.00 – $25.00, based on qualifications and experience.
• All entitlements in compliance with the Ontario Employment Standards Act, 2000 (ESA), including vacation pay, public holiday pay, and overtime provisions.
• WSIB coverage from first day of employment.
• Safe work environment in compliance with the Occupational Health and Safety Act (OHSA).
• Opportunities for advancement within a growing culinary operation.