Senior Line Cook

Résumé du poste

The Senior Line Cook is responsible for executing refined, seasonal dishes with precision while maintaining high standards of food safety and station cleanliness. Additionally, they act as a station leader and mentor, supporting less experienced cooks and contributing to the development of kitchen systems.

Détails du poste

Execute refined, seasonal dishes with precision, consistency, and a deep respect for product, and technique, while always keeping the guest in mind. The Senior Line Cook is also a station leader and mentor who helps maintain kitchen standards, supports less experienced cooks, and contributes to the development of kitchen systems and procedures. The senior cook reports to the Sous-Chef and the Chef. Duties and Responsabilities Mise en place (MEP): Arrive early enough before the start of your shift so that you are changed and ready to work at the scheduled time, as it appears on your schedule. Before commencing mise en place, review mise en place sheets and memos. Manage mise en place with foresight and attention to par levels. Execute mise en place and prep lists accurately and efficiently. Oversee commis prep lists when assigned and organize dish-related tasks during slower periods. Maintain high standards of food safety, sanitation, labelling, temperature control, and FIFO practices (first in, first out). Maintain a clean, organized, and efficient station throughout mise en place. Clean your station, the walls, and the floors throughout mise en place time. Manage tasks in a timely and mindful manner, ensuring readiness for service. During Service: Execute dishes to exacting standards, maintaining consistency in flavour, texture, and presentation. As required, be capable of running different kitchen stations during service while maintaining consistency, speed, and plating standards. Communicate clearly during service, including calling orders, communicating times. Remain composed and efficient under pressure during peak service periods. Maintain clean plating with no drips, smudges, or deviations from standard presentation unless directed. Wipe down the station between each pickup and avoid clutter or buildup of food waste. Replenish mise en place as needed, in coordination with prep support or during service lulls. Maintain a clean, organized, and efficient station throughout service. Work closely with the Sous Chef to refine technique and meet service demands. Breakdown & Closing: Begin breakdown of non-essential mise en place during final tickets. Fully clean and sanitize your station post-service: cutting boards, containers, counters, tools, and equipment. Wrap and label all remaining mise en place and notify the Sous Chef of any low items before leaving. Participate in nightly kitchen clean-up duties as assigned (floors, fridges, dish station, walls, inside ovens, drawers, walk-in, vents, shelves, equipment, garbage, recycling, etc.). Support opening and closing checklists, inventory counts, and waste/scrap logging as assigned. Review the next day’s mise en place sheet with the Sous Chef before clocking out. Leadership, Mentorship & Training Act as a positive example and a go-to resource for less experienced cooks. Work directly alongside newer team members to reinforce knife skills, station setup, timing, prep organization, and plating consistency. Model correct techniques in real time during prep and service — demonstrate rather than simply explain. Help onboard new kitchen staff as needed by explaining how the kitchen operates and the standards expected. Provide guidance and direction to commis cooks during slower periods and help organize their assigned tasks. Identify skill gaps or recurring mistakes and communicate them to the Sous Chef so training and follow-up can be adjusted. Help enforce kitchen standards, organization, cleanliness, and consistency across stations. Contribute to recipe testing and plating concepts when requested. Skills & Qualifications 3+ years of line cook experience in a fast-paced, quality-driven kitchen; fine dining or upscale casual experience preferred. Strong knife skills and a solid understanding of classical cooking techniques and culinary fundamentals. Experience training, mentoring, or informally coaching other cooks is an asset. Food safety certification, or willingness to obtain it. Knowledge and application of health and safety, hygiene, sanitation, and food safety principles. Good physical condition (able to lift 40+ lbs boxes and bins). French and English language skills are an asset. Eligible to work in Canada. Available to work evenings, weekends, and holidays. Working Experience Three or more years of experience as a line cook in a similar establishment are required. Experience in mentoring, training, or supporting the development of less experienced cooks is considered an asset.

Ce que vous ferez

The Senior Line Cook is responsible for executing refined, seasonal dishes with precision while maintaining high standards of food safety and station cleanliness. Additionally, they act as a station leader and mentor, supporting less experienced cooks and contributing to the development of kitchen systems.

Exigences

Candidates must have at least 3 years of line cook experience in a fast-paced, quality-driven kitchen, with fine dining experience preferred. Strong knife skills, knowledge of classical cooking techniques, and the ability to work evenings, weekends, and holidays are required.

Compétences indiquées

• Mentorship · Souhaitée
• Salubrité alimentaire · Souhaitée
• Sanitation · Souhaitée
• Team Leadership · Souhaitée
• Gestion des stocks · Souhaitée

Autres compétences pertinentes

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Line cooking
• Knife skills
• Food safety
• Sanitation
• Mise en place
• Culinary fundamentals
• Station management
• Mentorship
• Team leadership
• Plating
• Inventory management
• Temperature control
• FIFO practices
• Recipe testing
• Kitchen organization
• Mechanical Electrical And Plumbing (MEP) Systems
• Food Safety Certification
• Lifting Ability
• Bilingual (French/English)
• Checklists
• Cleanliness
• Communication
• Cooking
• Food Safety And Sanitation
• Leadership
• Memos
• Mise En Place
• Refining
• Coaching
• Standards Organization
• Coordinating
• Knife Skills

Domaines d’emploi

• Food & Beverage
• Hospitality
• Management & Leadership
• Line Cook
• Cook
• Cooks
• Cooks, Fast Food