Senior Line Cook

Execute refined, seasonal dishes with precision, consistency, and a deep respect for product, and technique, while always keeping the guest in mind. The Senior Line Cook is also a station leader and mentor who helps maintain kitchen standards, supports less experienced cooks, and contributes to the development of kitchen systems and procedures. The senior cook reports to the Sous-Chef and the Chef. Duties and Responsabilities Mise en place (MEP): • Arrive early enough before the start of your shift so that you are changed and ready to work at the scheduled time, as it appears on your schedule. • Before commencing mise en place, review mise en place sheets and memos. • Manage mise en place with foresight and attention to par levels. • Execute mise en place and prep lists accurately and efficiently. • Oversee commis prep lists when assigned and organize dish-related tasks during slower periods. • Maintain high standards of food safety, sanitation, labelling, temperature control, and FIFO practices (first in, first out). • Maintain a clean, organized, and efficient station throughout mise en place. • Clean your station, the walls, and the floors throughout mise en place time. • Manage tasks in a timely and mindful manner, ensuring readiness for service. During Service: • Execute dishes to exacting standards, maintaining consistency in flavour, texture, and presentation. • As required, be capable of running different kitchen stations during service while maintaining consistency, speed, and plating standards. • Communicate clearly during service, including calling orders, communicating times. • Remain composed and efficient under pressure during peak service periods. • Maintain clean plating with no drips, smudges, or deviations from standard presentation unless directed. • Wipe down the station between each pickup and avoid clutter or buildup of food waste. • Replenish mise en place as needed, in coordination with prep support or during service lulls. • Maintain a clean, organized, and efficient station throughout service. • Work closely with the Sous Chef to refine technique and meet service demands. Breakdown & Closing: • Begin breakdown of non-essential mise en place during final tickets. • Fully clean and sanitize your station post-service: cutting boards, containers, counters, tools, and equipment. • Wrap and label all remaining mise en place and notify the Sous Chef of any low items before leaving. • Participate in nightly kitchen clean-up duties as assigned (floors, fridges, dish station, walls, inside ovens, drawers, walk-in, vents, shelves, equipment, garbage, recycling, etc.). • Support opening and closing checklists, inventory counts, and waste/scrap logging as assigned. • Review the next day’s mise en place sheet with the Sous Chef before clocking out. Leadership, Mentorship & Training • Act as a positive example and a go-to resource for less experienced cooks. • Work directly alongside newer team members to reinforce knife skills, station setup, timing, prep organization, and plating consistency. • Model correct techniques in real time during prep and service — demonstrate rather than simply explain. • Help onboard new kitchen staff as needed by explaining how the kitchen operates and the standards expected. • Provide guidance and direction to commis cooks during slower periods and help organize their assigned tasks. • Identify skill gaps or recurring mistakes and communicate them to the Sous Chef so training and follow-up can be adjusted. • Help enforce kitchen standards, organization, cleanliness, and consistency across stations. • Contribute to recipe testing and plating concepts when requested. Skills & Qualifications • 3+ years of line cook experience in a fast-paced, quality-driven kitchen; fine dining or upscale casual experience preferred. • Strong knife skills and a solid understanding of classical cooking techniques and culinary fundamentals. • Experience training, mentoring, or informally coaching other cooks is an asset. • Food safety certification, or willingness to obtain it. • Knowledge and application of health and safety, hygiene, sanitation, and food safety principles. • Good physical condition (able to lift 40+ lbs boxes and bins). • French and English language skills are an asset. • Eligible to work in Canada. • Available to work evenings, weekends, and holidays. Working Experience Three or more years of experience as a line cook in a similar establishment are required. Experience in mentoring, training, or supporting the development of less experienced cooks is considered an asset.