From the first point of contact to the last bite, Little Mushroom Catering & Dining Lounge (LMC) is the leader in socially responsible, environmentally sustainable, and innovative food service throughout Southwestern Ontario.

The Catering Cook, under the direction of the Kitchen Manager, will primarily be responsible to adhere to and enforce all appropriate workplace regulations, compliances, and legislation regarding health and safety, food preparation standards, and company policies and procedures. This position will be continually aware of, and maintain, the highest standards of professionalism by following the company dress code and/or wearing the company uniform. This role will also maintain a professional appearance, demeanor, and attitude at all times.

The Catering

Cook must have a high school diploma, GED, or equivalent and degree or diploma in the food services industry.

As a catering company, the Catering Cook will also be required to deliver to events and also work as an onsite chef at events. Therefore, in order to drive the company vehicles and for insurance purposes, they must be 25 years of age or older, have a full G license and an excellent driving record.

Core Competencies

- Accountability - Takes ownership of personal workload, as well as the workload of employees under his/her direction.
- Adaptability - Adapts and responds to changing conditions, priorities, technologies, and requirements.
- Attention to Detail - Attends to details and pursues quality in the accomplishment of tasks, regardless of the volume of duties encountered.
- Economical - Ensures work is completed in a way that is conscientious of company resources.
- Client/Customer Focus - Provides superior service to both internal and external customers.
- Commitment to Health and Safety - Works in compliance with all applicable health and safety legislation and established policies and procedures.
- Communication - Expresses and transmits information with consistency and clarity.
- Cultural Sensitivity - Promotes an inclusive environment exemplified by understanding all cultural groups.
- Organization - Able to create or maintain processes to ensure all relevant information or tools are easily accessible.




- Professionalism - Demonstrates professional standards of conduct when governing interactions between individuals in a business environment.
- Teamwork - Works cooperatively and effectively with others to reach a common goal. Participates actively in group activities fostering a team environment.
- Time Management - Balances a myriad of tasks; prioritizes duties as needed.

Job Duties:
- In the event of a customer food allergy, ensure food is prepared properly
- Utilize proper food handling techniques at all times
- Strive to advance your knowledge, skills, and abilities and consistently share these with others
- Collect and dispose of all garbage and recyclables
- Serve food and beverages in accordance with established standards, but above all in a professional, courteous manner
- Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimize waste, and maximize quality
- Clean and refill cruet and condiment sets, order branded sauces and chutneys to ensure consistent supply
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner
- Plan and prepare menus and menu items within budgetary limits and prescribed menu preparation standards
- Adhere to and enforce all appropriate workplace regulations, compliances, and legislation regarding health and safety, food preparation standards, and company policies and procedures
- Be continually aware of, and maintain, the highest standards of professionalism by following the company dress code and/or wearing the company uniform
- Maintain a professional appearance, demeanor, and attitude at all times




- Protect the health and safety of others by adopting safe work practices and reporting unsafe conditions immediately
- Proactively attend to customer complaints in a qualified manner
- Inspect property and services to ensure compliance with licensing laws, health and safety, and other statutory requirements
- Maintain familiarity with the composition of all menu items
- Advise customers on food and beverage choices, making suggestions when necessary
- Ensure all kitchen equipment and tools are being used safely and according to the provided direction.
- Ensure food is handled, stored, and cooked according to health and safety standards, and that proper cleanup occurs to meet health regulations
- Clean agreed designated areas in accordance with laid-down procedures, morning or evening routines, and hygiene requirements
- Assist wait and kitchen staff as needed during peak times
- Help to raise the standards within the restaurant and bring new concepts forth

Requirements:
- 3-5 years of experience
- High school or GED Equivalent
- Extensive knowledge of food handling and sanitization techniques
- Demonstrated knowledge of food preparation techniques and standards
- Ability to stand for extended periods of time
- Ability to respond quickly to a dynamic and changing environment
- Ability to follow inventory and cost-control measures

Preferred Qualifications:
- Legal Eligibility to Operate Company Vehicle (Driver’s license and over 25 years of age for insurance), Full G license (not G1 or G2)
- Culinary Management Diploma
- Demonstrated ability to work in multi-disciplinary team
- Demonstrated ability to exercise cost control measures.
- Strong interpersonal skills when dealing with colleagues and customers
- Prior industry experience
- Ability to analyze and interpret needs of customers
- Ability to prioritize and manage conflicting demand

Work Conditions:
- Interaction with customers/clients, and the public at large
- Repetitive work
- Flexible hours including nights, weekends, and holidays
- Extended periods of standing, and other physically demanding conditions
- High levels of stress and pressure
- Occasional overtime

Last updated: August 2026 30-40 hours per week

$23/hour

📌 Catering Cook (Kitchener)
🏢 Little Mushroom Catering | B
📍 Kitchener