Position Overview:

The Line Cook is responsible for preparing, cooking, and plating menu items to consistently meet high standards of taste, quality, and presentation. This role supports the kitchen team in delivering smooth, efficient operations while adhering to food safety, hygiene, and sanitation standards. The Line Cook works under the guidance of the Sous Chef or Executive Chef and plays a key role in ensuring a positive guest experience.

Key Responsibilities:

● Prepare and cook menu items using grilling, baking, sautéing, and boiling methods according to recipes, portion controls, and presentation standards.

● Ensure consistent quality, taste, and presentation of all dishes.

● Prepare a variety of ingredients for menu items (e.g., chopping vegetables, grating cheese,

cutting meats) and assist with mise en place.

● Set up and maintain workstations with all necessary ingredients, tools, and equipment before each shift.

● Maintain cleanliness and organization of assigned workstations and surrounding kitchen areas.

● Follow all food safety, hygiene, and sanitation standards (HACCP), including proper labelling, storage, and FIFO protocols.

● Operate kitchen equipment safely and report any issues or maintenance needs.

● Monitor kitchen inventory and notify supervisor of shortages or low stock.

● Support the Head Chef, Sous Chef, or Kitchen Manager with daily operations, specials, and event prep.

● Assist with food preparation and service for catering events, high-volume service, or special functions as needed.





● Collaborate with culinary and front-of-house staff to ensure efficient service and guest satisfaction.

● Follow all health and safety regulations under the Occupational Health and Safety Act.

● Participate in maintaining a collaborative, efficient, and positive kitchen environment.

● Perform other kitchen-related duties as assigned.

Skills & Qualifications:

● Previous experience as a Line Cook or similar role in a high-volume, fine-dining, or specialty cuisine workplace.

● Culinary training, diploma, or certification is preferred but not required.

● Strong knowledge of cooking techniques, ingredients, and kitchen equipment.

● Ability to work quickly, accurately, and efficiently in a fast-paced environment.

● Understanding of food safety, sanitation, and hygiene standards.

● Strong teamwork, communication, and organizational skills.

● Flexibility to work evenings, weekends, and holidays.

● Passion for delivering high-quality food and contributing to a positive guest experience.

Working Conditions & Environment:

● Kitchen environment with physical demands, including standing for long periods, lifting, and handling hot equipment.

● Exposure to hot, cold, wet, and noisy conditions typical of a professional kitchen.

● Flexible scheduling with shifts that may include evenings, weekends, and holidays.

Reports to:

Sous Chef / Head Chef / Kitchen Manager / Owner

Pay: $21.00-$24.00 per hour

Work Location: In person

📌 Line Cook (St. Catharines)
🏢 Niagara Oast House Brewers
📍 St. Catharines