Company Description Le Pois Penché is a well-known French brasserie in downtown Montreal, where local and international guests gather for classic French comfort food in a lively, urban setting. The restaurant is renowned for generous seafood platters, tartares, steak frites, duck confit, fish specialties, and its signature onion soup. Guests visit throughout the day for relaxed lunches, elegant dinners, weekend brunch, and private business events. The atmosphere is warm, bustling, and hospitality-focused, offering team members a dynamic environment and a strong sense of community.
Role Description The Cuisinier.ère/Line Cook is a full-time, on-site role based in Montreal, QC. Responsibilities include preparing and cooking menu items according to established recipes and standards, setting up and maintaining station mise en place, and ensuring consistent quality and presentation. The role involves collaborating closely with the kitchen team, following food safety and hygiene procedures, and managing timing during service to support a smooth guest experience. The line cook also assists with inventory, proper storage, and occasional prep for special events or high-volume services.
Qualifications
- Strong skills in line cooking, grilling, sautéing, and executing dishes in a high-volume, fast-paced kitchen.
- Experience with French cuisine techniques, classic brasserie dishes, and plating standards.
- Knowledge of food safety regulations, hygiene practices, and proper handling and storage of ingredients.
- Ability to work efficiently under pressure, manage time and priorities during busy services, and maintain attention to detail.
- Collaborative mindset with clear communication skills and a positive attitude toward teamwork and feedback.
- Previous professional kitchen experience, ideally in a brasserie or similar restaurant environment.
- Availability for day, evening, weekend, and holiday shifts as required by restaurant operations.
- Ability to stand for extended periods, lift moderate weights, and perform repetitive kitchen tasks safely.
- Basic French and/or English language skills to communicate with team members and follow instructions.
- Culinary training or certification is an asset but not required for candidates with strong practical experience.
