Line Cook

Job description: Line Cook


  • Prepare food items for customers using a quality predetermined method in a timely manner
  • Prepare and cook individual dishes and food
  • Prepare dishes for customers with food allergies or intolerances
  • Ensure quality of food and determine size of food proportions
  • Organize and manage buffets and banquets
  • Ensure food quality and presentation meets standards and contributes to the smooth operation of the kitchen
  • Keep the work area, utensils and production equipment in a clean, sanitized state
  • Inspect kitchens and food service areas
  • Work with specialized cooking equipment (convection ovens, etc.)
  • Follow Health and Safety procedures and identify unsafe practices or conditions
  • Be thoroughly familiar with the causes of food poisoning and the methods of its prevention
  • Control waste and spoilage
  • Restock any low items during the shift
  • Assist all team members whenever needed
  • Other responsibilities as required


  • Grade 12 education or equivalent
  • One year’s experience if certified; three year’s experience if not
  • A Food Safety Certificate
  • Availability to accommodate a flexible work schedule and willingness to work with short notice
  • Experience in a similar environment preferred
  • Ability to work within a fast-paced environment on a regular basis
  • Excellent attention to detail and proven creativity
  • Good verbal and written communication skills


  • Competitive Wages
  • Gratuities
  • Staff Prices when dining in house
  • Staff Prices on food orders
  • Free food & drink while on shift

Interested Job Seekers can apply to Chef Mike Forrest via