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 ResponsabilitiesMise 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 scheduleBefore commencing mise en place, review mise en place sheets and memosManage mise en place with foresight and attention to par levelsExecute mise en place and prep lists accurately and efficientlyOversee commis prep lists when assigned and organize dish-related tasks during slower periodsMaintain high standards of food safety, sanitation, labelling, temperature control, and FIFO practices (first in, first out)Maintain a clean, organized, and efficient station throughout mise en placeClean your station, the walls, and the floors throughout mise en place timeManage tasks in a timely and mindful manner, ensuring readiness for serviceDuring Service:Execute dishes to exacting standards, maintaining consistency in flavour, texture, and presentationAs required, be capable of running different kitchen stations during service while maintaining consistency, speed, and plating standardsCommunicate clearly during service, including calling orders,



communicating timesRemain composed and efficient under pressure during peak service periodsMaintain clean plating with no drips, smudges, or deviations from standard presentation unless directedWipe down the station between each pickup and avoid clutter or buildup of food wasteReplenish mise en place as needed, in coordination with prep support or during service lullsMaintain a clean, organized, and effective station throughout serviceWork closely with the Sous Chef to refine technique and meet service demandsBreakdown & Closing:Begin breakdown of non-essential mise en place during final ticketsFully clean and sanitize your station post-service: cutting boards, containers, counters, tools, and equipmentWrap and label all remaining mise en place and notify the Sous Chef of any low items before leavingParticipate 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 assignedReview the next day's mise en place sheet with the Sous Chef before clocking outLeadership, Mentorship & TrainingAct as a positive example and a go-to resource for less experienced cooksWork directly alongside newer team members to reinforce knife skills, station setup, timing,



prep organization, and plating consistencyModel correct techniques in real time during prep and service — demonstrate rather than simply explainHelp onboard new kitchen staff as needed by explaining how the kitchen operates and the standards expectedProvide guidance and direction to commis cooks during slower periods and help organize their assigned tasksIdentify skill gaps or recurring mistakes and communicate them to the Sous Chef so training and follow-up can be adjustedHelp enforce kitchen standards, organization, cleanliness, and consistency across stationsContribute to recipe testing and plating concepts when requestedRequirementsSkills & Qualifications3+ years of line cook experience in a fast-paced, quality-driven kitchen; fine dining or upscale casual experience preferredStrong knife skills and a solid understanding of classical cooking techniques and culinary fundamentalsExperience training, mentoring, or informally coaching other cooks is an assetFood safety certification, or willingness to obtain itKnowledge and application of health and safety, hygiene, sanitation, and food safety principlesGood physical condition (able to lift 40+ lbs boxes and bins)French and English language skills are an assetEligible to work in CanadaAvailable to work evenings, weekends, and holidaysWorking ExperienceThree 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