Line Cook

Must be able to follow directions, recipes, food safety, COVID safety guidelines, and standards set forth by the Chef and General Manager. You will also need to possess organizational skills, knife skills, a keen eye for detail, and above all, a passion for what you do. You must follow the daily, weekly, and monthly cleaning checklists provided, initial each task when completed, and leave your kitchen as clean as possible every shift, this includes walls, ceilings, light fixtures, underneath and behind equipment, and those hard-to-reach places, like corners and edges.

Responsibilities:

Set up and stock stations with all necessary supplies.

Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).

Cook menu items in cooperation with the rest of the kitchen staff.

Answer, report and follow executive or sous chef's instructions.

Clean up station and take care of leftover food.

Stock inventory appropriately.

Ensure that food comes out simultaneously, in high quality and in a timely fashion.

Comply with nutrition and sanitation regulations and safety standards.

Maintain a positive and professional approach with coworkers and customers.

Requirements:

-Minimum 3 years of relevant kitchen experience, 

-Flexibility

-Weekend availability

-Ability to work 8-hour shifts

-Ability to lift up to 50 pounds

-Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook

-Excellent understanding of various cooking methods, ingredients, equipment and procedures

-Accuracy and speed in executing assigned tasks

-Familiar with industry's best practices

-WES/IQAS and IELTS ready is an advantage

-Certificate of employment, 2011 to present

Skill Type/Level: NOC B 

Job Type: Full Time Permanent

Professional Areas: Accommodation & Food Services

Salary Range:$18 - $22 depending on experience and skill level