Overview
Line Cooks are responsible for setting up workstations and preparing ingredients for the cooking process. Line Cooks perform basic cooking duties and day-to-day kitchen operations and dishwashing and cleaning.
Duties
- Prepare and portion all items, promptly, efficiently and with attention to detail.
- Monitor food temperature. Report any discrepancies
- Utilize various kitchen skills and cooking methods to meet brand standards.
- Prepare and stock all line products items and garnishes including maintaining assigned par levels.
- Evaluate quality of food products and prep items. Report any discrepancies.
- Wash and sanitize all glassware, dinnerware, cutlery and service ware, ready for use.
- Set up pots, pans, trays, kitchen service items and utensils for soaking when required and washing as needed.
- Operate dishwasher as directed. Ensure chemicals and water temperature are as expected
- Maintain dishwashing areas to ensure the utmost and organization and visual appeal
- Perform necessary trash and waste duties as required
- Maintain kitchen areas to ensure the utmost organization and visual appeal
- Follow proper inventory and receiving procedures
- Comply and action all health, food safety and hygiene standards and policies
- other duties may be assigned
Skills and Qualifications:
- Minimum of 1 year of previous restaurant kitchen or cooking experience is an asset
- Food handler, food safety or equivalent certification is required.
- Strong communication skills in english; Japanese and french are considered an asset.
- energetic- ability to work in a fast-paced environment
- proven ability to keep an organized work environment
Hours of work
- Part-time: must be available to work a minimum of 15 hours
- ability to work flexible shifts- Evenings, days, weekends and holidays