Line Cook

7 days ago

Toronto ON MH K, Canada The Cambridge Club Full time $40,000 - $55,000 per year

The Cambridge Club is looking for a dedicated and professional Line Cook to join the kitchen team at The Oak Room, our members-only restaurant located in the heart of Toronto's Financial District.

Starting Shifts: Tuesday - Thursday 12pm -8pm. Weekend shifts (9-5 Saturday and Sunday) to be added when our newly renovated Bentley Bar opens in the coming weeks.

The Oak Room offers a menu of elevated club classics, thoughtfully prepared and consistently executed for a discerning, long-standing clientele. We pride ourselves on quality, consistency, and hospitality in a warm, collegial atmosphere. If you're looking to be part of a tight-knit team that values professionalism, work-life balance, and lasting relationships, this is the role for you.

What We Offer:

  • No late nights
  • Health benefits (when working 30+ hours per week)
  • Paid time off
  • Holiday bonus
  • Additional time off between Christmas and New Year
  • Gratuities
  • Complimentary health club membership
  • Staff discounts on club services and products
  • A unique opportunity to build relationships with a respectful, members-only clientele

What We're Looking For:

  • 2–3 years of experience as a line cook, preferably with hot line experience
  • A positive, team-first attitude and strong communication skills
  • Attention to detail and commitment to maintaining a clean, organized station
  • Flexibility to support daytime service when needed
  • Culinary training is an asset, but not required

Key Responsibilities:

  • Prepare and serve high-quality dishes with consistency and care
  • Maintain mise-en-place and station organization throughout service
  • Work collaboratively with a small, professional kitchen team
  • Uphold the standards of the Club through professionalism and hospitality

If you're seeking a cooking position with excellent hours, a respectful environment, and meaningful member interactions, we'd love to hear from you.

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