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.

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📌 Senior Line Cook (Quebec City)
🏢 Kibbi Technologies
📍 Quebec City