Commis Cook / Line Cook 1

We are seeking a passionate, dedicated, and eager Commis / Cook 1 to join our award-winning kitchen brigade. In this role, you will work directly with seasonal ingredients and learn diverse culinary techniques. This is an exceptional opportunity for a career-minded cook to build their foundational skills in whole-animal utilization, farm-to-table, and wood-fire cooking under the guidance of experienced chefs.

Key Responsibilities of a Commis / Cook 1:

• Execute detailed daily prep lists, ensuring all ingredients are washed, weighed, meticulously cut, and portioned.

• Assist line cooks with station setup, fully stocking the kitchen before dinner service begins according to restaurant specifications.

• Produce foundational menu components, including basic stocks, basic emulsions, sauces, and precise garnishes under supervision.

• Support high-volume evening services by executing basic line tasks and keeping your assigned station organized, clean, and stocked.

• Label, date, and properly rotate all food storage containers in coolers to comply with local food safety regulations.

• Maintain strict standards of kitchen sanitation, immaculate workspace organization, and safe food handling practices.

• Coordinate support tasks seamlessly with other stations to ensure the kitchen line operates smoothly during service.

• Manage dedicated prep shifts, arriving early, when necessary, to execute volume prep, slow-braises, stock reductions, and high-yield vegetable processing before service starts.

Education and Experience Requirements:

• 0–2 years professional kitchen experience, preferably in an upscale casual, fine dining, or high-volume setting.

• Current enrolment in or graduation from a culinary arts diploma program, or registration as an apprentice cook, is considered a strong asset.

Technical and Professional Skill Requirements:

• Ability to stay calm, organized, and focused under intense, fast-paced pressure.

• Ability to perform uniform culinary cuts (e.g., julienne, brunoise) rapidly with minimal waste.

• Strong desire to learn flavour profiles and the ability to replicate standard recipes identically every time.

• Eagerness to learn and rotate through different stations of the kitchen.

• Excellent verbal communication and active listening skills.

Physical Requirements:

• Ability to stand, walk, bend, and move constantly for shifts lasting 8 to 10 hours.

• Ability to lift and carry hot kitchen objects or raw ingredients weighing up to 50 lbs (23 kg).

• Capacity to work long hours safely in tight spaces exposed to high-heat grills and ovens.

The Right Candidate possesses the following Mindset:

• Integrity to do the job right every single time, ensuring every task—from deep cleaning to final plating—is executed correctly without cutting corners, even when unsupervised.

• Eagerness for teamwork, collaboration, and uplifting those around you.

• Enthusiasm to give, receive, and implement constructive feedback with peers and leadership.

• Passion for local Canadian food and sustainable sourcing.

• Positivity, innate optimism, and a strong problem-solving attitude.

• Commitment to lifetime learning and mastering the culinary craft.

Schedule & Availability:

• Shift Times: 4:30 PM – 9:30 PM (Weekdays) | 5:30 PM – 10:30 PM (Friday & Saturday) | 9am - 3pm (Prep)

• Work-Life Balance: 4-5 day workweek depending on business levels (36-44 hours per week).

• Availability: Willing to work evenings and weekends. We are closed Sundays!