Orillia On Line cook Jobs – 15 Openings This Week

Second Cook
Dexterra Group —Orillia, ON
- $20–$21 an hour
- Full-time
- Inventory control
- Customer service
- Sanitation
Quick apply
Line Cook/Prep Cook
Common Hospitality Inc. The Common Stove (Steakhouse and Bar) / The Hog & Penny —Orillia, ON
- $18–$23 an hour
- Part-time
- Inventory management
- Sanitation
- Presentation skills
- Wellness program
- Flexible schedule
Quick apply
3d
Line Cook/Supervisor
Kenzington Burger Bar - Orillia —Orillia, ON
- $18.00–$24.98 an hour
- Part-time
- Bar
- English
- Cleaning
Quick apply
13d
Line Cook
Vetta Nordic Spa —Oro-Medonte, ON
- $0 an hour
- Weekends as needed
- CPR Certification
- Sanitation
- First Aid Certification
Quick apply
14d
Casual Third Cook
Casino Rama Resort —Rama, ON
- $20.88–$23.20 an hour
- Inventory control
- Hotel
- High school diploma or GED
- Dental care
- Paid time off
Chef De Partie
Casino Rama Resort —Rama, ON
- $27.68–$30.76 an hour
- Full-time
- Sanitation
- Team management
2nd Cook
Casino Rama Resort —Rama, ON
- $22.06–$24.51 an hour
- Part-time
- Customer service
- Hotel
- Cleaning
- Dental care
- Paid time off
10d
1st Cook
Casino Rama Resort —Rama, ON
- $24.51–$27.23 an hour
- Temporary
- Customer service
- Hotel
- Dental care
- Paid time off
3rd Cook
Casino Rama Resort —Rama, ON
- $20.88–$23.20 an hour
- Part-time
- Inventory control
- Hotel
- High school diploma or GED
- Dental care
- Paid time off
Restaurant Cook
Pitch Management —Brechin, ON
- Weekends as needed
- Sanitation
- Quality Control
- Mentoring
Quick apply
1d
Second Cook
Freed Corp —Barrie, ON
- $18.70 an hour
- Weekends as needed
- Sanitation
Quick apply
Line Cook/Prep
Shanty Bay Golf Club —Oro-Medonte, ON
- $16.55–$17.60 an hour
- Temporary
- Inventory control
- Casual dining restaurant
- Heavy lifting
- Store discount
- Flexible schedule
Quick apply
10d
Line cook - Relocate to Port Hardy, B.C (3 months accommodation)
Kwa'lilas Hotel —Canada
- $23–$25 an hour
- Part-time
- Bar
- Sanitation
- Hotel
- Wellness program
- Paid time off
Quick apply
10d

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Line Cook/Prep Cook
Common Hospitality Inc. The Common Stove (Steakhouse and Bar) / The Hog & Penny —Orillia, ON
Knowledge of food preparation techniques and cooking methods. Maintain cleanliness and organization of workstations to ensure food safety and hygiene.
$18–$23 an hour
Quick apply
3d
Line Cook/Prep Cook
Basilico —Bracebridge, ON
Assist in the cooking process by following recipes and instructions from the head chef. As a Line Cook/Prep Cook, you will be responsible for assisting in the…
From $22 an hour
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Second Cook

Dexterra Group -
Orillia, ON

Quick apply

Job details

Full-time
$20–$21 an hour

Qualifications

Cost management
Grilling
Inventory control
Café experience
Personal protective equipment (PPE) use
Customer service
Food service staff training and mentoring
Coaching
Sanitation
Workplace safety policies
Baking
Cost control
Food temperature logging
FIFO
Client services
Customer service orientation
Occupational Health and Safety (OHS) regulations
Food preparation
Food safety
Leadership
Delegation
Team motivation
Client interaction
Professional kitchen experience
FIFO food stock rotation

Full job description

Company Description

WHO ARE WE?

Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And, that’s something we’re truly proud of. Work That Matters, People Who Care.

Job Description

Essential Duties and Responsibilities:
Under the general supervision of the Chef Manager, the Cook is a staff member with culinary training who assists in the
preparing meals and daily specials for cafe dining and catering events, trains team members in best practices, participates
in cost controlling measures, and serves customers ensuring the highest quality of food and service standards.

Perform preparation, cooking, and serving duties for meals, daily specials, and catered events as per

recipe standards for items such as: soups, salads, starches, meats, fish, poultry, vegetables, and desserts

Utilize various preparation methods such as: roasting, grilling, steaming, poaching, boiling, and baking
Adhere to all required safety regulations and procedures while preparing food including:

o Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives,
ovens, cleaning materials)
o Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cutresistant gloves)
o Monitoring equipment and notifying appropriate parties of malfunctioning or in need of repair
equipment
o Complying with FoodSafe and/or ServeSafe standards including the recording of all time
temperature sensitive food items
o Following all Health and Safety and sanitation policies and procedures as set by applicable
legislation and company policies

Acting in an advisory capacity to the Sous Chef/Chef Manager, make suggestions for menu planning and

costing that takes into consideration dish popularity, cost to produce, and seasonal trends

Assist with leading a team by delegating tasks, coaching, and ensuring best practices are followed, while

providing additional support where necessary

Ensure high levels of product quality and customer satisfaction while contributing to a work environment

conducive to learning and team and organizational success

Assist in controlling costs of the location by taking measures such as:

o Adequately maintaining the levels of inventory
o Complying with maintenance of food rotation in storage in order to minimize spoilage and waste
(First in, First out)
o Adhering to portioning of food items standards to ensure recipe yield meets quantity and budget
expectations
o Suggesting dishes that take advantage of seasonal availability
o Examine work stations to organize them in a way that ensures maximum productivity and
efficiency

Achieve the highest standards of cleanliness, hygiene, and sanitation during the food preparation process

in all work areas, including the kitchen, fridges and freezers, front and back of house, and all related
equipment

Remain an ambassador of goodwill, ethics, and great client relations at all times on behalf of Dana

Hospitality

Maintains speed of service standards

Created: January 2010
Updated: September 2018

Listens to customers (internal and external) and responds professionally to all questions and concerns,

directing concerns to further levels of management as needed

Other duties as assigned

Education and/or Work Experience Requirements:

Completion of post secondary culinary training
2 years of experience creating dishes and serving customers in a high volume restaurant, cafeteria, or café

setting

ServeSafe and/or FoodSafe certified with thorough knowledge of all health and safety regulations

pertaining to the food preparation/service industry

Experience leading high performance teams with a track record of producing results while motivating

team members an asset

Excellent culinary tastes and an artistic flair for creating unique meals and appealing presentations
Demonstrated commitment to delivering exceptional customer service in a timely manner
Consultative skills for communicating continuous improvement opportunities tactfully
Responsible, self-motivated, and hard working with a solid work ethic,willing to take the extra step

needed to deliver exceptional service

Work accurately and in an efficient manner while managing multiple tasks and priorities
Highly organized with a strong focus and commitment to quality
Ability to work in a team based environment with high levels of cooperation, willing to support other

team members in their roles
Physical Requirements:

Reach and lift between 0-10 pounds from floor to shoulder height
Frequent standing and walking required
Grip and hold utensils
Able to work in hot or cold temperatures

Career Progression Possibilities:

Sous Chef
Supervisor
Catering

Additional Information

WHAT’S IN IT FOR YOU?

Be part of an industry that's more important than ever!
Employee Referral Program!
Career advancement opportunities.
Whereas other companies are downsizing, we are growing!
Be #1 on day 1 by joining an industry leader.

Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request.

#IND2

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line cook jobs in orillia on

Second Cook

Line Cook/Prep Cook

Line Cook/Supervisor

Line Cook

Casual Third Cook

Chef De Partie

2nd Cook

1st Cook

3rd Cook

Restaurant Cook

Second Cook

Line Cook/Prep

Line cook - Relocate to Port Hardy, B.C (3 months accommodation)

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