Summary
Our line cook prepares food, stocks stations, and cooks, plates, and garnishes dishes according to recipes and plating guides in a fast-paced environment. They ensure food safety, manage station inventory, maintain high sanitation standards, and work efficiently to support the kitchen team. Works closely with Executive Chef & Sous Chef. Ideally, this candidate should live in the Vancouver area and be able to work flexible shifts.
Key Duties and Responsibilities:
- Station Setup & Prep: Setting up, maintaining, and breaking down their specific workstation (e.g., grill, sauté, pantry).
- Cooking: Preparing and cooking menu items, including grilling, frying, sautéing, and boiling.
- Plating: Assembling and plating dishes according to restaurant standards and recipes.
- Stocking & Inventory: Restocking, monitoring, and organizing ingredients and supplies during a shift.
- Food Safety & Sanitation: Adhering to food handling regulations, ensuring safe cooking temperatures, and maintaining a clean, sanitary work area.
- Collaboration: Working with the [expeditor] and fellow cooks to time food orders perfectly for the customer.
- Communication: Communicating with kitchen staff during service regarding ticket times and food availability.
Key Skills for a Line Cook:
- Experience: 4+ years experience working in a full kitchen environment.
- Multitasking: Managing multiple orders and components at once.
- Speed & Efficiency: Working quickly under high-pressure scenarios.
- Knife Skills: Ensuring fast and accurate food preparation.
- Culinary Knowledge: Understanding cooking techniques and ingredient safety.
- Physical Stamina: Standing, lifting, and working in a hot environment.
Other Responsibilities:
- Assisting other stations and helping other team members when needed.
- Cleaning, breaking down, and sanitizing the station at the end of the shift.
- Helping with inventory, including checking for, labeling, and dating stored items.
Job Types: Part-time, Temporary
Pay: $22.00-$25.00 per hour
Work Location: In person
