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Added 3 mins ago
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(CAN) Stock Unloader Associate
Walmart
Temiskaming Shores, ON
- Part-time
Prepares and resets the Receiving Area and unloads general merchandise trailers, including completing live unloading of remaining merchandise.
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(CAN) Stock Unloader Associate
Walmart
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Prepares and resets the Receiving Area and unloads general merchandise trailers, including completing live unloading of remaining merchandise.
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(CAN) Stock Unloader Associate
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- Part-time
Prepares and resets the Receiving Area and unloads general merchandise trailers, including completing live unloading of remaining merchandise.
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(CAN) Associé, marchandise générale
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Westmont Hospitality

Line Cook

Halifax, NS, Canada

Full-time

Apply About employer

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Job details

Job type: Full-time
Apply by: Nov 7, 2026
Experience: 5 years experience
Posting language: English
Posted: Oct 8, 2026

Original job description

Job Summary

The Line Cook prepares food to specific recipe standards following safe food handling practices. Provides customer service in various outlets including buffets and food stations. Assists in managing station food preparation to meet the demands of service.

Major Duties and Responsibilities

Comply with all Hotel and Departmental procedures and policies.
Expedite and participate in the food preparation for outlets, banquets, specific functions and catering.
Prepare food items in accordance with standards of quality, quantity, taste and presentation following standardized recipes, common chef practices, photographs or verbal instructions.
Participate in the set-up of culinary stations ensuring sufficient mise-en-place to meet the requirements and timelines of service.
Participate in the operation of banquet and outlet functions, including buffets and food stations.
Review Banquet Event Orders (BEOs) and food inventory to ensure production requirements are met.
Assist in the completion and distribution of daily requisitions, order requests, wastage sheets and other paperwork are required.
Provide guidance and training to junior Cooks and Kitchen Helpers.
Assist in the testing and writing of recipes and menus.
Notify culinary management of ingredient spoilage, wastage and shortages.
Utilize hotel and external training as provided.
Monitor food production levels to optimize food quality and limit wastage.
Review daily Banquet Event Orders (BEOs) and food inventory to ensure production requirements are met.
Ensure positive customer service by communicating with guests in a clear, friendly and helpful manner.
Ensure all food is handled and stored safely in accordance with established health codes and prevent the spoiling and contamination. Rotate food in storage using FIFO principals.
Maintain sanitation pails and wipes at each work station. Follow principles of sanitation and safe food handling including time and temperature controls and the prevention of cross contamination.
Perform all tasks in safe manner. Follow all safety provisions including the use of guards and personal protective gear. Do not engage in any equipment-related activity without sufficient training.

Minimum Qualifications and Skills

Excellent communication skills in English.
Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
Previous experience is a prerequisite.
5 years experience
Understanding of and ability to prepare foods using various cooking methods including roasting, sautéing, grilling, frying, poaching and steaming is required.
Advanced knife skills, including the ability to clean, cut, core, peel, and portion fruits and vegetables are required.
Basic knife skills including the ability to butcher, trim and portion proteins are required.
Food Handler’s Certification is required

Mental Effort

Ability to take direction from different management staff
Requires focus with consistent interruption
Ability to deal with guests in a courteous and pleasant manner

Physical Effort

Some heavy lifting required

Working Conditions

Standing for long periods
Working with hazardous materials

Type of Supervision Required

Reports to the Executive Chef. Works under general instructions to prioritize and complete assigned tasks.

Please Note: This Job Description is not neither definite nor restrictive and may be modified or added to in the future to meet changing needs.

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More about this job

Responsibilities

Prepare and present food to standardized quality and recipe requirements for hotel outlets, banquets, catering, and food stations while maintaining safe food handling and sanitation practices. Support station setup, inventory and production planning, paperwork, guest service, and the training of junior kitchen staff.

Requirements

Requires five years of previous experience, a Food Handler’s Certification, and the ability to prepare food using a range of cooking methods. Candidates must have advanced fruit and vegetable knife skills, basic protein butchery skills, English communication skills, and the ability to work on their feet and lift heavy items.

Skills

Food Preparation
Recipe Standards
Food Safety
Sanitation
Cooking Methods
Advanced Knife Skills
Protein Butchery
Inventory Review
Food Production Planning
Banquet Operations
Customer Service
Communication
Training Junior Staff
Waste Reduction
FIFO Food Rotation
Safe Equipment Operation

Visa sponsorship

Not detected in the job text

Keywords

Line Cook
Food Preparation
Standardized Recipes
Food Handler’s Certification
Food Safety
Sanitation
Time And Temperature Controls
FIFO
Mise-En-Place
Banquet Event Orders
Inventory
Requisitions
Wastage Sheets
Roasting
Sautéing
Grilling
Frying
Poaching
Steaming
Knife Skills
Butchery
Buffets
Catering
Food Stations
Customer Service
Food Production
Waste Reduction
Personal Protective Gear

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