Cook - Lead Line

ANdAZ; Ottawa; On-site; CAD 45,000 - 55,000; Full time

Job summary

A premium hotel in Canada is seeking an experienced Cook - Lead Line for its Montreal location. The successful candidate will contribute to the culinary team by mastering cooking techniques, maintaining high standards of food quality, and mentoring junior cooks. Ideal candidates will have at least 3 years of experience in high-volume establishments and a strong understanding of food safety. This is a full-time position offering a dynamic work environment.

Qualifications

• Minimum of 3 years of experience in a high-volume culinary environment.
• Excellent time management skills required.
• Strong understanding of sanitation and regulatory compliance.

Responsibilities

• Contribute to culinary tasks while following procedures.
• Master and execute cooking techniques as per standards.
• Maintain cleanliness and organization in the kitchen.
• Support and mentor junior kitchen staff.

Skills

Proven experience as a Line Cook

Organizational skills

Understanding of food safety standards

Communication skills

Education

Diploma or degree in Culinary Arts

Job description

Join to apply for the Cook - Lead Line role at Andaz Ottawa .

Summary

Overall function

The Line Cook (Cook 5) actively contributes to the preparation and presentation of culinary offerings under the guidance of experienced chefs. Reporting to the Culinary management, the role involves mastering intermediate cooking techniques, ensuring kitchen efficiency, and maintaining high standards of food quality.

Main Duties

Administration :

• Collaborate in executing culinary tasks efficiently, adhering to policies and procedures.
• Assist in maintaining accurate records related to food preparation, inventory, and kitchen activities.

Operational :

Master and execute intermediate cooking techniques, following recipes and presentation standards set by the Culinary Department.

Participate in the preparation of ingredients, cooking, and assembly of dishes as directed by supervisory chefs for breakfast and dinner service.

Contribute to the cleanliness and organization of the kitchen, including proper storage of food items and cleaning of workstations.

Personnel :

Work collaboratively with Culinary Department staff to ensure smooth kitchen operations.

Support and mentor Entry-Level cooks and other junior staff as needed.

Foster a positive and professional kitchen environment through effective communication and teamwork.

Other Duties :

Adapt to changes in culinary tasks dictated by kitchen requirements, industry standards, and hotel policies.

Adhere to the hotel's rules and regulations and attend training sessions as required.

Perform any other reasonable duties and responsibilities as assigned by the Sous Chef or other supervisory personnel.

Assist in the execution of special events and promotions.

Ensure compliance with health and safety regulations and food handling standards.

Carry out any other duties and responsibilities as assigned.

Maintain a high standard of personal appearance and food safety hygiene, adhering to grooming standards.

Read and understand the hotel’s Employee Handbook, policies, and procedures related to Fire, Hygiene, Health, and Safety.

Comply with Ontario and Ottawa legislation.

Respond to changes in the department as dictated by hotel needs.

Be flexible in job functions and perform other duties, including redeployment if required, to meet business demands and guest service needs.

Attend training sessions and meetings as required.

Uniform :

Maintain a neat and professional appearance according to grooming standards.

Wear the provided uniform and name tag during working hours.

Health and Safety :

Follow all safety procedures and practices.

Adhere to the Culinary Department’s Emergency Procedures / Safety Manual.

Have an active Food Handling Certificate.

Qualifications :

Proven experience as a Line Cook or similar role in a high-volume, upscale restaurant or culinary establishment for at least 3 years.

Excellent organizational and time management skills.

Strong understanding of food safety standards, sanitation, and regulatory compliance.

Effective communication and interpersonal skills.

Diploma or degree in Culinary Arts or related field preferred.

Physical Requirements :

While performing duties, regularly sit, stand, bend, walk, use hands, lift equipment up to 20 lbs, talk, and hear. Work involves exerting force occasionally or frequently to lift, carry, push, or pull objects, and working in hot environments.

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management and Manufacturing

Industries

Hospitality

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