Cook jobs in Brossard, QC and nearby

Cook jobs within 25 km of Brossard, QC, Canada. Nearby towns and cities are included. Distances are straight-line, not driving distances.

Counted Sep 18, 2026

Hiring at a glance

View jobs

Open jobs: 49
Employers: 26

Advertised starting pay

Not enough comparable pay figures yet.

Employer-advertised starting pay, not employee salaries. Currencies and pay periods stay separate.

Where work happens

Remote: 0%0 listings
Hybrid: 0%0 listings
On-site: 100%49 listings

Employers hiring include Aramark (7), Dexterra Group (4), Aramark Canada (3).

Sources & calculation notes

These figures describe the listings on this role page at the date shown, not the whole job market. Listings can change.

Employer-listed minimums from at least 10 listings per currency and pay period. These are advertised starting amounts, not employee salaries. Jobs without a minimum and unusual amounts are excluded.

Hybrid and on-site classifications may be inferred from descriptions. Check the original ad. How we count

Cook jobs in Brossard, QC and nearby

Within 25 km

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Bilingual Cuisinier/Cook
Dexterra Group
Montreal, QC
Full-time
Cook - Bar George
Oliver & Bonacini
Montreal, QC
Full-time
Cook
Boston Pizza
Sainte-Julie, QC
Full-time
Boston Pizza Cooks are the engine of the entire restaurant! They are responsible for creating our delicious menu items perfectly every time for every guest. Cooks are responsible for…
Premier cuisinier - Campement minier / First Cook – Mining Camp (Fly-in/Fly-out)
Dexterra Group
Montreal, QC
Full-time
Cuisinier /Cook H/F
Newrest
Dorval, QC
Full-time
Cook
Aramark
Montreal, QC
Cook - National Bank of Canada Food Service Montreal
Cook
Aramark
Montreal, QC
We are looking for a passionate Cook to join our food service team at Bombardier.
Cook
Aramark
Montreal, QC
Aramark is currently seeking a Cook for the food service operation at Thread Collective in Ville Saint-Laurent.
Cook
Aramark
Montreal, QC
Do you love to cook? Are you passionate about food? As a Cook on our team, you’ll help bring recipes to life while being able to flex your creativity! Surrounded by fresh ingredients and…
Cook
Fresh Prep Foods Inc
Montreal, QC
Up to $21.98 CAD / hour
Full-time
Cuisinier(e) | Line Cook
3 Brasseurs Canada
Montreal, QC
$20 to $24 CAD / hour
Full-time
Cook
Aramark
Montreal, QC
Aramark is Seeking a Cook for Collège Sainte-Marceline
Cook
Aramark
Montreal, QC
Cook in a high-end private dining environment at the National Bank Executive Lounge
3e cuisinier - Campement minier / Third Cook – Mining Camp (Fly-in/Fly-out)
Dexterra Group
Montreal, Quebec
Full-time
Senior Line Cook
Epik Collection
Montreal, QC
$45,760 to $52,000 CAD / year
Full-time
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…
Cook
Marriott
Montreal, QC
Full-time
Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food…
2e cuisinier / Second cook - Campement minier Nunavut (fly-in/fly-out)
Dexterra Group
Montreal, QC
Full-time
Cook
Actualisation: HR Solutions for Businesses
Montreal, Quebec
Full-time
Design menus; prepare, season, cook, portion and freeze food, and ensure quality and optimal use of food.
Senior Line Cook
EPIK COLLECTION
Montreal, QC
Full-time
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…
Premier cuisinier - Campement minier / Head Cook – Mining Camp (Fly-in/Fly-out)
Dexterra
Montreal, Quebec
Full-time
3e cuisinier - Campement minier / Third Cook – Mining Camp (Fly-in/Fly-out)
Dexterra
Montreal, Quebec
Full-time
3e cuisinier - Campement minier / Third Cook – Mining Camp (Fly-in/Fly-out)
Dexterra
Montreal, Quebec
Full-time
Cook
CMP - VKS
Châteauguay, Quebec
The cook will perform preparation and service tasks in the cafeteria (Home cooking).
Cook
Dufry Careers
Dorval, Quebec
The Cook is responsible for preparing cooked foods, and must be able to perform all station functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; communicating ticket times and…

No more jobs.

Epik Collection

Senior Line Cook

Montreal, QC, Canada

Pay: $45,760 to $52,000 CAD / year
Job type: Full-time
Apply by: Mar 10, 2027

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At a glance

Automatically prepared from the listing. Check the original description for the full requirements.

Jump to the original description

Responsibilities

Execute refined seasonal dishes with precision and consistency while managing kitchen stations and maintaining high sanitation standards. Act as a mentor and leader to less experienced cooks, supporting their training and the development of kitchen procedures.

Requirements

Requires 3+ years of line cook experience in a fast-paced, quality-driven kitchen, preferably in fine dining or upscale casual settings. Candidates must possess strong knife skills, food safety knowledge, and the physical ability to lift 40+ lbs.

Experience

2 to 5 years

Working hours

40 hours per week

Work arrangement

On-site

Skills

Knife Skills
Classical Cooking Techniques
Culinary Fundamentals
Food Safety
Sanitation
Mentoring
Station Management
Mise En Place
Plating
Team Leadership
Inventory Management
FIFO Practices
Time Management
Communication
Recipe Testing
Pressure Management

Visa sponsorship

Not detected in the job text

Keywords

Fine Dining
Upscale Casual
Mise En Place
FIFO
Food Safety Certification
Culinary Arts
Station Leader
Kitchen Management
Plating Standards
Health and Safety
Hygiene
Sanitation
Recipe Testing
Commis Cook
Sous-Chef

Original job description

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

Requirements

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.

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