Line Cook

7 months ago

Nisku, Canada coast hotel Full time

Saute Station

The saute station is reserved for one of the more competent line cooks in the kitchen. The saute cook works the kitchen’s gas range or stove top.

This involves the preparation of meats, fish, poultry, vegetables, and sauces. And they use pans. Lots and lots of pans. The reason why sauces fall to the saute cook is because the remnants of prior cooking often leave useful deglazing options for sauce preparation.

Flat Top Station

The flat top station is a cooking range that combines elements of a grill and a griddle. It doesn’t have a grate; it’s a flat cooking surface. In addition to cooking food directly on top of it, it can be used to heat and warm pots and pans. This is where most of the hot, non-grill cooking that doesn’t require a pan gets done.

Grill/Broil Station

The grill station is typically an open grill and/or a broiler. This is where steaks, kebabs, and other typical grill fare are cooked over an open fire.

This is widely considered to be the most difficult line cook station for two reasons. One, meats must be cooked to temp. A medium steak cooked well done is wasted. That’s not how to reduce cost in a restaurant.

And second, all those items the grill cook is cooking simultaneously? They all look the same. This is the station that requires the most experienced line cook.

Fry Station

The fry cook operates the deep fryer. They’re typically in charge of a small freezer (where many deep-fried goodies wait until their oil bath), along with fry baskets and tongs.

The fry station, along with the below pantry station, are the more entry-level line cook roles. Also, fry may also be rolled into another line cook’s duties if there aren’t many fried items on the menu. The grill cook, for example, may be in charge of dropping fries and onion rings in smaller kitchens.

Pantry

Pantry is often the name used to refer to the dessert and salad station. This is where salads, desserts, and cold appetizers are prepared and sold.

Often, the pantry cook (not to be confused with a pastry chef) relies on other line cooks to be able to complete their dish. Think of a grilled steak salad that requires grilled steak from the grill cook. That makes time management and coordination skills important for a successful pantry cook.

It’s also a station with a lot of variety, as you can imagine—apps, desserts, and salads. It requires a good memory and the ability to pivot quickly.

**Salary**: $17.00-$19.48 per hour

Schedule:

- 8 hour shift

Supplemental pay types:

- Tips

Ability to commute/relocate:

- Nisku, AB: reliably commute or plan to relocate before starting work (required)

**Experience**:

- Cooking: 1 year (preferred)

Licence/Certification:

- Food Safe, SafeCheck, Food Handler or equivalent (preferred)

Work Location: In person

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