Line Cook

Minimum one year of experience as a Line Cook in a restaurant kitchen is required. Please ensure this experience is clearly shown on your resume.

Location: PAI Square One, Mississauga, Ontario
Department: Back of House
Reports to: Kitchen Manager
Employment type: Full-time
Compensation: $19.00–$25.00 per hour, depending on experience and qualifications.

About Us

By Chef Nuit Hospitality is home to award-winning restaurant concepts including PAI, Kiin, Sukhothai, Thai Tavern, Chaiyo by PAI, Makilala, and UP Events. Our restaurants bring people together through exceptional food, warm hospitality, and memorable guest experiences.

Led by Chef Nuit Regular, PAI celebrates the authentic flavours of Northern Thailand through traditional recipes, fresh ingredients and time-honoured cooking techniques. We’re a community built on a shared love for hospitality and teamwork, where people can learn, develop their skills and grow their careers.

We’re growing our PAI family! As we get ready to open our doors at Square One, we’re looking for passionate, hardworking people to join our opening team. Whether you’re building on your kitchen experience or pursuing a career in guest service, you’ll help bring the flavours and welcoming spirit of PAI to our guests.

Position summary

The Line Cook prepares and cooks menu items at the assigned kitchen station, following PAI’s recipes and standards for flavour, portion size, presentation and food safety. Working with the kitchen team, this role keeps the station prepared for service and helps deliver accurate orders efficiently during busy periods. Flexibility, an interest in learning and the ability to train across different stations are essential.

Key responsibilities

- Prepare meats, poultry, seafood, vegetables and other ingredients by cutting, portioning, seasoning, marinating, battering or breading as required by the recipe
- Prepare and cook Northern Thai dishes and Thai street food, including assigned sauces, pastes, dressings and spice blends, according to PAI’s established recipes and restaurant standards
- Use Thai herbs and spices, including lemongrass, galangal, magrud lime, chilli and Thai basil, according to recipe specifications
- Use wok burners, broilers,



ovens, grills, fryers and other assigned kitchen equipment safely, following the cooking methods required for the station
- Follow recipe specifications for ingredient quantities, cooking times, temperatures, seasoning and spice levels. Check doneness, portion size and presentation before food leaves the station
- Set up and stock the station before service, replenish ingredients and supplies, and communicate stock requirements and shortages to the supervisor
- Read orders carefully and coordinate cooking times with other stations so dishes are accurate and ready for service together
- Follow allergy and dietary modification procedures, prevent cross-contact and confirm any uncertainty with the supervisor before preparing an order
- Check ingredient freshness and condition. Label, date, store and rotate food according to kitchen procedures and report spoilage or quality concerns
- Check and record required food and refrigeration temperatures accurately and report readings outside the required range
- Keep workstations, tables, shelves, counters, utensils, wok burners and refrigeration areas clean and sanitary. Complete assigned cleaning and sanitizing duties
- Follow safe food handling and workplace safety procedures, use equipment as instructed and report faults, hazards and maintenance needs promptly
- Follow portioning and storage practices that reduce food waste
- Use quieter periods to prepare sauces and ingredients, replenish supplies and complete cleaning tasks in coordination with prep cooks and the wider kitchen team
- Participate in training across different stations and support other kitchen areas as assigned, according to training and operational needs
- Complete station opening and closing checklists, help with kitchen closing duties, attend scheduled team meetings and complete required training




- Communicate respectfully with colleagues and perform other related duties as assigned by the Kitchen Manager or designated supervisor

Qualifications and skills

- Minimum one year of experience in food preparation and cooking in a restaurant kitchen
- Valid Food Handler Certificate preferred
- Experience with Thai cuisine and wok cooking is an asset
- Familiarity with Thai ingredients, herbs, spices and flavour profiles is an asset
- Practical knife skills and knowledge of ingredient preparation, portioning and cooking methods
- Knowledge of safe food handling, sanitation, food storage, temperature control and allergy precautions
- Ability to follow recipes, preparation instructions, order details and kitchen checklists accurately
- Ability to organize an assigned station, manage multiple orders and maintain consistency during busy service periods
- Flexibility to adapt to changing priorities and support different kitchen stations based on training and operational needs
- Interest in learning current tasks and developing skills through training across different stations
- Clear communication, attention to detail, reliability and punctuality
- Positive, respectful approach to teamwork and openness to feedback and learning PAI’s recipes and procedures

Schedule and working conditions

- Full-time. Weekly hours may vary based on operational needs, up to 44 hours per week. A set number of hours is not guaranteed
- Comfortable working evenings, weekends, and holidays as required
- Work is performed on site in a busy commercial kitchen with heat, steam, noise and changing service demands
- Duties involve standing and walking for extended periods, repetitive food preparation, reaching, bending and lifting or carrying supplies weighing up to 40 lb (approximately 18 kg), with accommodation where required

Accessibility and inclusion

We welcome applicants from diverse backgrounds. Accommodations are available during the recruitment process. Please let Human Resources know if you require support to participate.

Pay: $19.00-$25.00 per hour

Experience:

- food preparation and cooking in a restaurant kitchen: 1 year (required)

Work Location: In person

📌 Line Cook (Mississauga)
🏢 PAI Square One, Mississauga, ON
📍 Mississauga