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.