Line Cook/Prep Cook

LINE COOK

A line cook is responsible for preparing restaurant food in a timely fashion on a kitchen assembly line—which organizes the assembly of a meal from start to finish. Line cooks report directly to the Head Chef.

Responsibilities:

• Sets up and stocks food items and other necessary supplies.
• Prepares food items by cutting, chopping, mixing, and preparing sauces.
• Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
• Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.
• Cleans and sanitizes cooking surfaces at the end of the shift.
• Performs inventory checks and completes food storage logs
• Attention to detail; you know your weights, measurements and volumes
• Work on the line during service
• Follow recipes to ensure consistency for a fantastic guest experience
• Maintain clean and organized stations
• Adhere to sanitation, food safety, and hygiene guidelines
• Follow FIFO (first in, first out) method to maximize freshness
• Work as a team with all team members
• Other duties or responsibilities as assigned or required by Head Chef
• Must have the ability to work in a fast-paced environment
• Must have strong knife skills and ability to work all stations

Requirements:

• Candidate must be available Friday, Saturday and Sunday.
• Must be able to lift at least 20lbs, and walk, crouch, reach, bend, and pull with ease
• Excellent communication and organizational skills
• Proven skills as a leader, and must be of legal drinking age
• SMART Serve certified, WHMIS certified,
• Knowledge of relevant legislation and regulations regarding alcohol service, smoking, and workplace safety
• Food Handlers certification
• Must be able to work various shifts including weekends, holidays, and special events held on-site or off-site.

Pay: $17.95-$19.00 per hour

Benefits:

• Discounted or free food
• Store discount

Application question(s):

• Are you available Fridays, Saturdays and Sundays?

Experience:

• Culinary: 1 year (preferred)

Licence/Certification:

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

Work Location: In person