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.
