Role overview

The Line Cook supports the kitchen team in providing an enjoyable dining experience for guests by preparing menu items efficiently and consistently at the assigned cooking stations, while following company specifications and food safety standards. The role also supports the overall dining experience by responding promptly and courteously to guest requests and concerns, including allergy concerns, and by maintaining a clean, organized, and efficient kitchen environment. This role reports to the Food & Beverage Supervisor.

WHAT YOU WILL DO:

Food Preparation & Kitchen Operations

Prepare all menu items in an efficient and consistent manner, following Mayfair specifications
Keep the line stocked at all times
Guide guests through menu items, while demonstrating expert knowledge of the food, beverage, and meal ingredients
On occasion, utilize POS system to process orders

Food Allergy & Dietary Safety

Maintain a thorough understanding of menu items, ingredients, and common food allergens used in the kitchen
Prevent cross-contact by using appropriate utensils, equipment, preparation surfaces, gloves, and other required measures when preparing allergy-related orders
Ensure allergy-related orders are clearly identified and communicated to the appropriate kitchen and service team members

Inventory & Stock Management

Assist with inventory management, including receiving deliveries, stock rotation, monitoring par levels, and conducting inventory counts to ensure kitchen is adequately stocked

Cleanliness, Food Safety & Compliance

Maintain a clean and sanitary kitchen and workstation according to food safety, and hygiene standards
Comply with WHMIS and MSDS guidelines
Clean up all food and liquid spills immediately

Teamwork & Guest Service

Work collaboratively with servers, vendors, and club members

Other Duties

Other tasks as assigned

WHAT YOU NEED TO BE SUCCESSFUL:

Qualifications & Requirements

Current Food Handler’s Certification is required
At least 2 years of experience in a full-service restaurant or bar with strong culinary production skills are required
Completed or working towards post-secondary education in Culinary Arts, Hospitality & Horticulture and/or Cook’s Trade Certificate is an asset
Proficient knife handling skills required
WHMIS certification required, or the ability to complete the course; training provided
Smart Serve certification is an asset
Ability to work varied shifts including days, afternoons, evenings, weekends, and holidays as needed
Expert verbal and written communication skills required
Demonstrated time management and stress management skills required
Ability to work efficiently and cooperatively in a team
Strong attention to cleanliness and detail
Must be reliable and punctual

Physical & Environmental Requirements

Ability to stand for long periods of time, and to reach, bend, and stoop when required
Ability to lift up to 40 pounds
Ability to work in a hot/humid kitchen environment

Employment Requirements

Must be legally entitled to work in Canada