Line Cook

**Job Title**:Line Cook
**Department**: Restaurant, Back of House
**Reporting To**:Executive Chef

**Responsibilities**:

- Set up and stocking 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 and skills**:

- Willingness to Learn
- Has a Passion for Cooking
- Detailed Oriented
- Experience as a Line Chef, Restaurant Cook or Prep Cook seen as an asset
- Understanding of various cooking methods, ingredients, equipment and procedures seen as an asset
- Familiar with industry’s best practices

**Don’t meet every single requirement?**

**Job Types**: Part-time, Fixed term contract, Seasonal
Contract length: 2-6 months

Pay: $17.00-$25.00 per hour

Expected hours: 28 - 40 per week

**Benefits**:

- Company events
- Discounted or free food
- Flexible schedule
- On-site parking

Schedule:

- 8 hour shift
- Day shift
- Evening shift
- Monday to Friday
- Weekends as needed
- Weekends only

Supplemental pay types:

- Overtime pay
- Tips

Ability to commute/relocate:

- ZURICH, ON: reliably commute or plan to relocate before starting work (required)

Work Location: In person