Line Cook

**Responsibilities**:

- 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.
- Receives and checks food and supply deliveries and ensure they are stored appropriately.
- Ensures the sanitary handling of dishes, food, equipment and cleanliness of related work areas.
- Attends and participates in department and site meetings and/or in‐services as appropriate.
- Communicates effectively and fosters a positive working environment as a member of the team.
- Works harmoniously within the team and collaborates with other departments of the Campus and service providers
- Maintains high standards of sanitation and safety in accordance with the established regulations.
- Performs other duties as assigned.

Qualifications:

- Grade 12 Education or equivalent
- Current Food Handler Training Certificate Level 1 or equivalent Food Sanitation course
- Some work experience in a commercial or institutional kitchen desirable
- Ability to establish and maintain positive working relationships.
- Mental and physical health to meet demands of position.
- Able to follow direction from multiple individuals.

**Job Type**: Part-time

Schedule:

- Evening shift
- Weekends as needed

Supplemental pay types:

- Tips

Licence/Certification:

- Food Handler Certification (preferred)

Work Location: In person