Line Cook

1 day ago

Saintleonard QC HP W, Canada RestoDimenna Full time

Restaurant Di Menna, a renowned family-owned restaurant in Montreal, is seeking an experienced and passionate Line Cook to join our talented kitchen team. We pride ourselves on providing exceptional food and service to our patrons, and we are looking for a dedicated individual who shares our commitment to quality and culinary excellence.

Responsibilities:

  • Set up and stock 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

  • Ensure that food comes out simultaneously, in a high-quality and timely manner

  • Comply with nutrition and sanitation regulations and safety standards

  • Maintain a positive and professional approach with coworkers and customers

  • Perform additional tasks as needed or assigned by the Chef or management

Requirements:

  • 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

  • Familiarity with industry best practices

  • Ability to work well in a team-oriented, fast-paced, high-pressure environment

-Strong communication and interpersonal skills

  • Food safety certification is a plus

** To apply, please submit your resume and a brief cover letter detailing your relevant experience and passion for cooking. We look forward to hearing from you

Restaurant Di Menna is an equal opportunity employer and welcomes applications from all qualified candidates.

Job Types: Full-time, Permanent

Pay: $20.00-$25.00 per hour

Benefits:

  • Dental care
  • Extended health care

Application question(s):

  • What City do You Live in ?
  • Describe a challenging situation you've faced in a previous kitchen role and how you resolved it.
  • How do you ensure consistency and quality when preparing dishes in a fast-paced environment?
  • Share an example of a time when you had to adapt to a new menu or cooking technique, and how you successfully integrated it into your workflow.

Experience:

  • Restaurant Cooking: 2 years (required)

Work Location: In person

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