Line Cook/prep Cook

5 days ago

North Vancouver, Canada Lonsdale Quay Hotel Full time

**Responsibilities**
- Set up and stock stations with all necessary supplies
- Prepa.re 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 the 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**
- Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook
- Excellent understanding of various cooking methods, ingredients, equipment and procedures
- Accuracy and speed in executing assigned tasks
- Fthe amiliar with industry’s best practices

**Frequently asked questions**

**What does a Line Cook do?**

A Line Cook prepares food and ensures that Servers deliver each dish to customers promptly. A Line Cook is responsible for that station’s workflow and getting meals out on time. They oversee the cooking process from start to finish and determine how much time each step requires.

**What are the duties and responsibilities of a Line Cook?**

Line Cooks must know all the steps for their station to time their food preparation steps correctly. They get food and components ready for cooking by frying, grilling, baking, or sautéing. A Line Cook must set up and stock their cooking area with all the essential items.

**What makes a good Line Cook?**

A successful Line Cook pays close attention to detail and utilizes active listening skills to follow the process their Head Chef provides. They always keep their station clean, tidy, and well-stocked to ensure food safety and high-quality dishes.

**Who does a Line Cook work with?**

A Line Cook works with the Head Chef, Sous Chef, or Executive Chef. The Chef will give the Line Cook their duties and assignments at the start of the shift. Line Cooks also work with other Line Cooks to sync preparation times and ensure food makes it out of the kitchen on time.

**Job Types**: Part-time, Permanent
Part-time hours: 30 per week

**Salary**: From $20.00 per hour

**Benefits**:

- Extended health care

Schedule:

- Monday to Friday

Supplemental pay types:

- Overtime pay
- Tips

**Experience**:

- Cooking: 1 year (preferred)

Licence/Certification:

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

Work Location: One location

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