Position Summary The Line Cook is responsible for the daily execution of menu items on the hot line, ensuring the highest quality of dishes while maintaining speed of service and strict adherence to recipe specifications. As a key member of the kitchen team, you will set up and stock stations, cook menu items efficiently during peak service hours, and maintain impeccable cleanliness. You are responsible for minimizing waste to hit Prime Cost targets, operating within scheduled hours, and working seamlessly with the broader culinary and front-of-house teams to deliver exceptional guest experiences.

Core ResponsibilitiesCulinary Production & Quality Control

- Execute daily service on the hot line, ensuring all dishes are prepared consistently, accurately, and to the highest quality standards.
- Set up and stock stations with all necessary supplies, ingredients, and components prior to service.
- Coordinate with Lead Prep Chef on daily bulk prep operations, ensuring all stations are fully stocked for service.
- Maintain impeccable cleanliness, sanitation, and organization of your designated station, cooking equipment, and shared kitchen areas.

Cost Control & Inventory Management

- Strictly follow portion controls and recipe specifications to ensure exact theoretical costs are met.
- Track and log all wastage from your station daily and report to the Lead Prep Chef.
- Communicate ingredient shortages to the Lead Prep Chef of Head Chef promptly.
- Conduct weekly inventory audits (utilizing the MarginEdge sheet-to-shelf system) to ensure precise stock tracking and minimize variance.
- Labor Management: Complete all opening, service, and closing duties efficiently within scheduled shifts to protect Direct Labor margins.



Complete duties efficiently and work collaboratively with management to identify operational solutions if overtime hours exceed standard expectations.

Menu Execution & Station Management

- Demonstrate strong ownership and pride in your position by proactively managing all daily tasks, addressing challenges as they arise. You will be held accountable for the success of your station.
- Learn and execute seasonal menu changes by following standardized recipes and plating guidelines exactly.
- Adapt to the changing flow of service and efficiently manage multiple tickets simultaneously without compromising quality.
- Ensure all food safety and temperature control protocols are followed meticulously during service.
- Strictly adhere to all daily and weekly closing and deep-cleaning checklists and schedules, ensuring workstations, equipment, and shared kitchen areas consistently meet the highest health and sanitation standards

Team Collaboration & Cafe Support

- Provide support to the prep, pastry, and dishwashing teams as requested during slower service periods or based on operational needs.
- Work collaboratively with the front-of-house staff to ensure smooth communication, accurate allergy modifications, and timely ticket execution.
- Help with general preparation tasks, station breakdown, and closing duties to ensure an efficient daily flow.

Compensation and Benefits

- $19-$22 per hour based on experience, plus $7-$10 average shared tip pool.
- Permanent salaried position with extended health benefits and paid vacation for the right candidate.
- Permanent housing available for the right candidate.
- Opportunities for professional development.
- Free staff meals and other fun perks.

Pay: $19.00-$22.00 per hour Expected hours: 24.0 – 40.0 per week

Benefits

- Discounted or free food
- Flexible schedule
- On-site parking
- Store discount

Work Location: In person

📌 Line Cook (Port Alberni)
🏢 Wildflower Cafe
📍 Port Alberni