Fredericton, Nb Line cook/prep cook Jobs – 5 Openings This Week

Kitchen Manager
540 North —Fredericton, NB
- $45,000–$52,000 a year
- Full-time
- Cooking
- Supervising experience
- In-person
- Store discount
- Dental care
Quick apply
8d
Line Cook/Prep Cook
The Lab by Mill Town Roasters —Fredericton, NB
- $23–$26 an hour
- Weekends as needed
- Cooking
- English
- Organizational skills
- Dental care
- Vision care
Quick apply
2d
Line Cook/Prep Cook
Kingswood Lodge —Hanwell, NB
- $16.00–$18.20 an hour
- Full-time
- Food service
- Restaurant experience
- Kitchen experience
- Dental care
- Vision care
Quick apply
Line Cook
Popeyes | Keel Brands Limited —Fredericton, NB
- Part-time
- Communication skills
Quick apply

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Kitchen Manager
540 North —Fredericton, NB
Be Part of the Community: Team up with the management group for special events, community dinners, and unique food pairings that tie into our craft beer culture…
$45,000–$52,000 a year
Quick apply
8d
Line Cook/Prep Cook
The Lab by Mill Town Roasters —Fredericton, NB
Assisting with inventory, stock rotation, and receiving deliveries. Maintaining a clean, organized, and food-safe workstation. Staff discounts and team perks.
$23–$26 an hour
Quick apply
2d

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Kitchen Manager

540 North -
Fredericton, NB

Quick apply

Job details

Permanent | Full-time
$45,000–$52,000 a year
8 days ago

Qualifications

Cooking
Supervising experience
Leadership

Full job description

Lead from the Front: Get on the line and work right alongside the team during busy rushes. You set the standard for execution, speed, and keeping a cool head under pressure.
Keep Things Moving: Coach line cooks and prep cooks through a smooth shift workflow. Your job is to keep everyone engaged, productively focused, and accountable.
Be a Mentor: Welcome new hires to our crew. Take the lead on training and onboarding them so they feel confident, supported, and ready to roll.
Smart Staffing: Use tools like 7shifts and Homebase to build out weekly schedules. You'll ensure the kitchen is fully staffed for major rushes while respecting our team's well-being and life outside of work.
Consistency is Everything: Ensure every single plate leaving the pass matches our exact plating standards, recipe specs, and portion guidelines.
Collaborate on Menus: Work closely with Executive Chef Bryant Bragdon to talk about menu performance, suggest ideas for new features, and help design fresh seasonal offerings.
Be Part of the Community: Team up with the management group for special events, community dinners, and unique food pairings that tie into our craft beer culture.
Freshness & Logistics: Manage raw materials coming through the door. Oversee ordering, physical inventory counts, and storage zones to keep all raw proteins and fresh components perfectly rotated.
Watch the Margins: Keep a sharp eye on food and labor costs. Keep production sheets and waste logs tightly controlled to keep operations efficient and sustainable without sacrificing quality.
Tool Control: Make sure the crew is never short-handed on gear. Keep tabs on dish pit supplies, utensils, knives, and smallwares, logging order needs proactively.
Keep it Clean & Spotless: Lead a culture where food safety, organization, and a spotless workspace are just part of the team's natural, daily rhythm.
Equipment Care: Keep major kitchen appliances running perfectly by enforcing daily and weekly cleaning checklists.
Facilities Teamwork: Work hand-in-hand with our maintenance lead, Brad, to quickly flag any broken equipment or facility repairs so shifts keep rolling without a hitch.

What Success Looks Like

A supported, engaged, and motivated kitchen team.
Consistent, high-quality food leaving the pass every service.
Strong food safety practices and organized operations.
Efficient inventory management and prep levels.
A positive workplace culture that reflects the values of 540 North and contributes to an exceptional guest experience.

Pay: $45,000.00-$52,000.00 per year

Benefits:

Dental care
Discounted or free food
Extended health care
On-site parking
Paid time off
Store discount

Experience:

Supervisory (Chef de Partie or Junior Sous Chef): 2 years (required)

Work Location: In person

Quick apply

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