Execute refined, seasonal dishes with precision, consistency, and a deep respect for product, and technique, while always keeping the guest in mind.

The Senior Line Cook is also a station leader and mentor who helps maintain kitchen standards, supports less experienced cooks, and contributes to the development of kitchen systems and procedures. The senior cook reports to the Sous-Chef and the Chef.

Duties And Responsabilities

Mise en place (MEP)

- Arrive early enough before the start of your shift so that you are changed and ready to work at the scheduled time, as it appears on your schedule
- Before commencing mise en place, review mise en place sheets and memos
- Manage mise en place with foresight and attention to par levels
- Execute mise en place and prep lists accurately and efficiently
- Oversee commis prep lists when assigned and organize dish-related tasks during slower periods
- Maintain high standards of food safety, sanitation, labelling, temperature control, and FIFO practices (first in, first out)
- Maintain a clean, organized, and effective station throughout mise en place
- Clean your station, the walls, and the floors throughout mise en place time
- Manage tasks in a timely and mindful manner, ensuring readiness for service

During Service

- Execute dishes to exacting standards, maintaining consistency in flavour, texture, and presentation
- As required, be capable of running different kitchen stations during service while maintaining consistency, speed, and plating standards
- Communicate clearly during service, including calling orders, communicating times
- Remain composed and efficient under pressure during peak service periods




- Maintain clean plating with no drips, smudges, or deviations from standard presentation unless directed
- Wipe down the station between each pickup and avoid clutter or buildup of food waste
- Replenish mise en place as needed, in coordination with prep support or during service lulls
- Maintain a clean, organized, and efficient station throughout service
- Work closely with the Sous Chef to refine technique and meet service demands

Breakdown & Closing:

- Begin breakdown of non-essential mise en place during final tickets
- Fully clean and sanitize your station post-service: cutting boards, containers, counters, tools, and equipment
- Wrap and label all remaining mise en place and notify the Sous Chef of any low items before leaving
- Participate in nightly kitchen clean-up duties as assigned (floors, fridges, dish station, walls, inside ovens, drawers, walk-in, vents, shelves, equipment, garbage, recycling, etc.)
- Support opening and closing checklists, inventory counts, and waste/scrap logging as assigned
- Review the next day's mise en place sheet with the Sous Chef before clocking out

Leadership, Mentorship & Training

- Act as a positive example and a go-to resource for less experienced cooks
- Work directly alongside newer team members to reinforce knife skills, station setup, timing,



prep organization, and plating consistency
- Model correct techniques in real time during prep and service — demonstrate rather than simply explain
- Help onboard new kitchen staff as needed by explaining how the kitchen operates and the standards expected
- Provide guidance and direction to commis cooks during slower periods and help organize their assigned tasks
- Identify skill gaps or recurring mistakes and communicate them to the Sous Chef so training and follow-up can be adjusted
- Help enforce kitchen standards, organization, cleanliness, and consistency across stations
- Contribute to recipe testing and plating concepts when requested

Requirements Skills & Qualifications

- 3+ years of line cook experience in a fast-paced, quality-driven kitchen; fine dining or upscale casual experience preferred
- Strong knife skills and a solid understanding of classical cooking techniques and culinary fundamentals
- Experience training, mentoring, or informally coaching other cooks is an asset
- Food safety certification, or willingness to obtain it
- Knowledge and application of health and safety, hygiene, sanitation, and food safety principles
- Good physical condition (able to lift 40+ lbs boxes and bins)
- French and English language skills are an asset
- Eligible to work in Canada
- Available to work evenings, weekends, and holidays

Working Experience Three or more years of experience as a line cook in a similar establishment are required. Experience in mentoring, training, or supporting the development of less experienced cooks is considered an asset.

📌 Senior Line Cook (Montreal)
🏢 Épik Collection
📍 Montreal