Cuisinier(ère) - Cook

Goodfood Market Corp.; Montreal (administrative region); On-site; CAD 30,000 - 60,000; Full time

Job summary

A food production company in Montreal is seeking a Senior Cook to create and refine recipes while ensuring quality in a fast-paced kitchen environment. Candidates should have a Diploma in Culinary Arts and 2 to 4 years of experience in high-volume food production. This role requires a strong knowledge of culinary techniques and food safety standards, along with the ability to maintain consistency in food quality.

Qualifications

• Diploma in Culinary Arts or a related field from a recognized culinary school.
• 2 to 4 years of experience in a professional or industrial kitchen environment.
• Proficient in the use of cutting tools, cookware, and bakeware.
• Valid MAPAQ Food Handling Certification is required.

Responsibilities

• Create and test new recipes to meet project objectives.
• Refine existing recipes to enhance quality and flavor.
• Collaborate with teams to develop products from concept to launch.
• Source and manage inventory while maintaining kitchen safety.

Skills

High volume food production

Culinary techniques

Attention to detail

Food safety standards

Supervisory experience

Education

Diploma in Culinary Arts

Tools

Cutting tools

Cookware

Bakeware

Job description

Job Title: Senior Cook

Department: Heat & Eat Kitchen

Reports to: Sous Chef

Location: 4600 Rue Hickmore, Montréal, QC H4T 1K2

Employment Type: Full-time (AM)

Schedule: Monday-Friday 8am-4pm

Responsibilities

• Create and test new recipes based on R&D directions to meet project objectives.
• Refine existing recipes and provide feedback to enhance quality and flavor.
• Collaborate with cross‑functional teams to develop products from concept to launch.
• Conduct and document sensory evaluations, shelf‑life studies, and other tests to ensure product quality and stability.
• Source and manage inventory of ingredients and supplies, maintaining a clean, organized, and safe R&D kitchen environment.
• Stay ahead of culinary trends, emerging ingredients, and consumer preferences to inform new product development.

Qualifications

• Diploma in Culinary Arts or a related field from a recognized culinary school.
• 2 to 4 years of experience in a professional or industrial kitchen environment (e.g., catering services, hotels, or restaurants).
• Proven ability to cook and produce high volumes of food; large‑scale production experience is considered an asset.
• Proficient in the use of cutting tools, cookware, and bakeware.
• Prior experience supervising kitchen teams is an asset.
• Strong knowledge of culinary techniques, portion control, and food safety standards.
• Valid MAPAQ Food Handling Certification is required.
• Ability to follow standardized recipes with precision and maintain consistency in food quality.
• Exceptional attention to detail and a strong commitment to delivering high‑quality food.
• Comfortable working on your feet for extended periods.
• Willingness to work in a fast‑paced, refrigerated environment and able to lift heavy items (up to 50 lbs).

Requirements

• Diploma in Culinary Arts or a related field from a recognized culinary school.
• 2 to 4 years of experience in a professional or industrial kitchen environment (e.g., catering services, hotels, or restaurants).
• Proven ability to cook and produce high volumes of food; large‑scale production experience is considered an asset.
• Proficient in the use of cutting tools, cookware, and bakeware.
• Prior experience supervising kitchen teams is an asset.
• Strong knowledge of culinary techniques, portion control, and food safety standards.
• Valid MAPAQ Food Handling Certification is required.
• Ability to follow standardized recipes with precision and maintain consistency in food quality.
• Exceptional attention to detail and a strong commitment to delivering high‑quality food.
• Comfortable working on your feet for extended periods.
• Willingness to work in a fast‑paced, refrigerated environment and able to lift heavy items (up to 50 lbs).