Food you can actually be proud to serve.

A team where everyone pulls their weight.

And Sundays off.

If those three things sound unusually appealing for a restaurant job, you may be exactly who we’re hoping finds this posting.

Good Times is looking for a part-time cook to join our kitchen in Woodstock.

We’re looking for someone who really likes food.

Someone who enjoys making something properly. Someone who notices the difference between good and really good. Someone who gets a little satisfaction out of a beautifully prepped station, a plate going out exactly the way it should, and hearing that a guest came back because they couldn’t stop thinking about what they ate last time.

That’s much closer to our kind of cook.

We’re approachable. Our standards aren’t.

Good Times is a neighbourhood restaurant.

Our food is familiar, approachable and meant to be enjoyed without any formality attached to it.

But we take making it seriously.

We believe the basics can be exceptional when you start with great ingredients, use strong recipes, prepare things properly and pay attention to the details.

A burger should be an excellent burger.

A sandwich should be something someone talks about after they leave.

A sauce should taste the same on Tuesday afternoon as it does in the middle of a packed Saturday night.

And if you come from a kitchen where technique, consistency, presentation and attention to detail were taken seriously, we’d love for you to bring those standards here.

Because great cooking doesn’t have to be formal to deserve that level of care.

Very little of our kitchen starts in the freezer.

That means prep is a big part of what we do.

A lot of what comes out of our kitchen starts well before the ticket prints.

Cutting. Portioning. Seasoning. Making. Building. Organizing. Following recipes. Preparing ingredients properly. Setting the next shift up for success.

We make a lot of things ourselves because we believe guests can taste the difference.

So if you enjoy actually working with food, there’s plenty of that here.

Yes, we have fryers.

But this isn’t a kitchen where being able to drop frozen food into one is the whole job.

We want someone who cares about the process that gets food onto the plate, not just how quickly they can get it there.

Quality still matters when the board fills up.





The person we’re looking for notices things other people might miss.

You notice when the portion is wrong.

You care whether something is seasoned properly.

You know when a plate doesn’t look as good as the one before it.

You understand why recipes and procedures matter.

You keep your station clean and organized because good service starts with good preparation.

And you don’t suddenly decide standards are optional because the restaurant got busy.

Of course, you need to move with urgency. It’s a restaurant.

But speed should come from preparation, organization, repetition and skill, not from cutting corners.

We care about getting food out efficiently.

We care even more that what goes out is something we’re proud to put our name on.

You also won’t be doing it alone.

This one matters a lot to us.

We work as a team here.

Everyone has a role. Everyone contributes. Everyone helps with prep, service, cleaning and getting the kitchen where it needs to be.

And when someone beside you is buried, you help.

Bring your A-game, because the people beside you are bringing theirs.

For the right person, we think that feels pretty damn good.

You don’t have to spend your shift wondering why you seem to care more than everyone else.

You get to work beside people who care too.

And that includes the people running the place.

Our leadership isn’t somewhere else telling everyone how hard they should be working.

We’re here.

We put in the hours. We work behind the scenes. We solve problems. We jump in when something needs doing.

We’re not asking you to care about Good Times while we sit back and watch.

We’re asking you to care alongside us.

Oh, and we’re closed Sundays.

If you’ve worked in restaurants for any length of time, you probably understand why that deserves its own section.

Good Times is closed every Sunday.

Which means you can work in a kitchen and still have one weekend day that is actually yours.

Sleep in. See your family. Make brunch plans. Do absolutely nothing.





We don’t care what you do with it.

We just know having Sundays off in this industry is pretty great.

Who we’re hoping to find

This is a part-time kitchen position, and availability on Fridays and Saturdays is required.

Some previous kitchen experience is necessary.

Maybe you’ve worked in casual restaurants.

Maybe you’ve worked in fine dining.

Maybe you’ve worked somewhere in between.

What matters most to us is what you bring with you:

High standards.

Attention to detail.

A clean and organized way of working.

Respect for recipes and consistency.

An interest in food.

A willingness to learn.

And enough pride in what you do that you care about the plate even when no one is watching.

If you’ve been looking for a kitchen where the food matters, the people around you care, and you can take pride in what you send out, this may be a very valuable fit.

IMPORTANT: How you apply actually matters.

We know you’re reading this on Indeed.

But if you’re genuinely interested in working at Good Times, don’t stop at clicking “Apply.”

Email your résumé directly to:

[email protected]

Direct email applicants go to the top of our pile.

We mean that very literally.

When we begin reviewing applicants, the people who emailed us directly are the people we look at first.

Before we start working through the standard Indeed applications.

So if there are 50 applications sitting in Indeed and your résumé is sitting in our inbox, you are in the group we review first.

That is a significant advantage.

Why?

Because if you took the time to read this posting, decided this genuinely sounds like somewhere you want to work, and then took the extra minute to reach out directly, that tells us something.

You didn’t just click Apply and move on.

You chose this kitchen.

And we’re choosing our next cook carefully too.

So if you made it all the way down here and found yourself thinking:

Oh. This actually sounds like the kind of kitchen I’ve been trying to find.

Send the email.

Seriously.

[email protected]

That extra step puts you well ahead of someone who only submits through Indeed.

Maybe we should talk.

Pay: From $17.60 per hour

Advantages

- Discounted or free food

Work Location: In person

📌 Part-Time Cook | Fresh Food, High Standards & Sundays Off (Woodstock)
🏢 Julian Hospitality
📍 Woodstock