Oliver & Bonacini

hospitality

SeniorLineCook

$0–0k Toronto, Ontario, Canada FULL TIME Remote Friendly
The Brief

“Senior Line Cook at Oliver & Bonacini. Skills: cooking, professional cooking techniques, knife handling skills, attention to detail, teamwork, organization. cooking for exclusive events, private parties, and corporate functions. prepare and organize your station according to Oliver & Bonacini (O&B) standards”

Industry & Context.

hospitality
Problems you'll solve

effectively troubleshooting any issues that arise during service

Eligibility Requirements

Physically able to stand for extended periods (100% of shift), Available to work evenings, weekends, and holidays as required

What They're Looking For.

Must Have

2–3 years of cooking experience in a fast-paced, high-volume event or restaurant environment, understanding of professional cooking techniques and knife handling skills, Ability to take direction, work efficiently, and remain calm under pressure, Physically able to stand for extended periods (100% of shift), Available to work evenings, weekends, and holidays as required, Legally eligible to work in Canada

Nice to Have

Culinary diploma or degree is considered an asset, Valid Food Handler Certification is a plus

What You'll Do.

cooking for exclusive events

and corporate functions

prepare and organize your station according to Oliver & Bonacini (O&B) standards

and plating specifications with precision and consistency

maintain a clear and accurate prep list for your station duties

apply the FIFO (First In

First Out) method to ensure product freshness and reduce waste

assist with receiving and properly storing deliveries

ensure food prep areas

and equipment meet the highest sanitation and food safety standards

adhere to WHMIS guidelines

take on additional responsibilities as assigned

How You'll Work.

Team & Collaboration

work independently while following direction from the Sous Chef and Executive Chef; mentoring junior cooks; effectively troubleshooting any issues that arise during service; open to feedback, direction, and coaching from the Sous Chef, Chef, and General Manager; team player who readily assists with receiving and properly storing deliveries

Communication Scope

give clear instructions

Free ATS check

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