Back of House - Cook

The Line Cook is responsible for preparing and cooking menu items according to the steakhouse's recipes, quality standards, and food safety requirements. This role works as part of a fast-paced kitchen team to ensure guests receive exceptional food quality and service. The ideal candidate has experience in grill, sauté, or steakhouse operations and thrives in a high-volume environment.

Key Responsibilities

Food Preparation & Cooking

• Prepare and cook menu items according to established recipes, portion sizes, and presentation standards.
• Operate assigned station(s), including grill, broiler, sauté, fry, pantry, or prep.
• Cook steaks and proteins to guest specifications and company standards.
• Ensure all food is prepared and served in a timely manner.
• Assist with daily food preparation and mise en place.

Quality Control

• Maintain consistency in food quality, appearance, and portion control.
• Inspect ingredients and finished products to ensure freshness and quality.
• Follow steakhouse standards for seasoning, grilling, and plating.
• Communicate with supervisors regarding product quality concerns.

Kitchen Operations

• Maintain a clean, organized, and efficient workstation throughout each shift.
• Assist with receiving, storing, labeling, and rotating food products using FIFO (First In, First Out) procedures.
• Monitor stock levels and notify supervisors of shortages.
• Support team members during busy service periods.

Health & Safety

• Follow all food safety, sanitation, and workplace safety procedures.
• Comply with provincial health regulations and company policies.
• Properly handle, store, and label food products.
• Maintain cleanliness of kitchen equipment, utensils, and work areas.
• Report safety hazards, equipment issues, or accidents immediately.

Closing & Opening Duties

• Complete station setup before service.
• Perform cleaning and closing duties at the end of each shift.
• Ensure all food products are properly stored and dated.
• Assist with kitchen deep-cleaning tasks as assigned.

Qualifications

• Previous experience as a line cook, grill cook, or prep cook in a restaurant environment preferred.
• Experience working in a steakhouse or high-volume kitchen is an asset.
• Strong understanding of cooking methods, food preparation, and knife skills.
• Food Safety Certification required or willingness to obtain certification.
• Ability to work efficiently in a fast-paced environment.
• Strong communication and teamwork skills.
• Ability to stand for extended periods and lift up to 25 kg (55 lbs).

Preferred Qualifications

• Culinary diploma or related training.
• Experience cooking steaks to various temperatures and specifications.
• Knowledge of inventory control and food cost awareness.

Compensation & Benefits

• Competitive hourly wage based on experience.
• Employee meal program.
• Opportunities for training and career advancement.
• Health and dental benefits (where applicable).
• Employee discounts and recognition programs.

Key Competencies

• Attention to detail
• Time management
• Teamwork and collaboration
• Food quality and consistency
• Ability to work under pressure
• Reliability and punctuality
• Commitment to food safety and sanitation

Physical Requirements

• Standing and walking for extended periods.
• Frequent lifting, carrying, pushing, and pulling.
• Ability to work in hot, fast-paced kitchen conditions.
• Flexibility to work evenings, weekends, and holidays.

This position is essential to delivering a premium steakhouse dining experience by ensuring every dish is prepared safely, consistently, and to the highest quality standards.