Grill Cook - La Plume

Auberge Du Pommier Inc.; Toronto; On-site; CAD 22,000 - 32,000; Full time

Job summary

Auberge Du Pommier Inc. in Toronto, ON is seeking a line cook for a fast-paced kitchen. You will set up and stock the grill station, prepare and portion proteins and vegetables, and cook to requested doneness using temperature checks.

You’ll manage multiple orders and coordinate with the expeditor to ensure smooth service. The role requires 1–2 years of cooking experience, grill/line experience, knife skills, and a Food Handler Certification (or willingness to obtain).

Qualifications

• 1–2 years of cooking experience in a fast-paced restaurant, event or catering kitchen.
• Grill or line experience with confidence cooking proteins to temperature.
• Culinary diploma or degree is an asset.
• Solid knife skills and a good understanding of professional cooking techniques.
• Food Handler Certification (or willingness to obtain it).
• Takes direction well and stays calm, organized under pressure.
• Strong communication skills and a team-first attitude.
• Able to stand for a full shift and lift up to 50 lbs.
• Available evenings, weekends and holidays as needed.
• Legally eligible to work in Canada.

Responsibilities

• Set up and stock the grill station before service, and break down and clean it at close.
• Prepare, season and portion proteins, vegetables and accompaniments for the grill.
• Cook steaks, seafood, poultry and vegetables to the requested doneness, using a thermometer to confirm safe internal temperatures.
• Manage multiple orders at once and time dishes so they reach the pass with the rest of the table.
• Communicate clearly with the expeditor and line team to keep service running smoothly.
• Follow recipes, portion controls and presentation standards set by the restaurant.
• Maintain a prep list for the station and keep par levels stocked throughout service.
• Prepare food for the restaurant and event space according to O&B standards.
• Follow the FIFO method to maximize freshness and reduce waste.
• Properly label, date and store all prepped items.
• Assist with food inventory, ordering and cost control.
• Help receive, check and store deliveries.
• Clean and maintain the grill, grates, flat-top and other station equipment, and report any maintenance issues.
• Keep prep areas, equipment and utensils clean, and strictly follow sanitation, food safety and hygiene guidelines.
• Strictly follow WHMIS and SDS guidelines.
• Carry out tasks delegated by the Sous Chef, Chef and/or General Manager.
• Other duties as assigned or required

Skills

Cooking experience

Grill/line experience

Knife skills

Food Handler Certification

Teamwork & communication

Education

Culinary diploma or degree (asset)

Job description

Our Cooks bring inspired quality to everything they do. Their passion for food and cooking is infectious, and they’re driven to serve the very best, every time.They keep their station spotless throughout service and are happy to honour guests’ special requests.

The day to day:

• Set up and stock the grill station before service, and break down and clean it at close
• Prepare, season and portion proteins, vegetables and accompaniments for the grill
• Cook steaks, seafood, poultry and vegetables to the requested doneness, using a thermometer to confirm safe internal temperatures
• Manage multiple orders at once and time dishes so they reach the pass with the rest of the table
• Communicate clearly with the expeditor and line team to keep service running smoothly
• Follow recipes, portion controls and presentation standards set by the restaurant
• Maintain a prep list for the station and keep par levels stocked throughout service
• Prepare food for the restaurant and event space according to O&B standards
• Follow the FIFO method to maximize freshness and reduce waste
• Properly label, date and store all prepped items
• Assist with food inventory, ordering and cost control
• Help receive, check and store deliveries
• Clean and maintain the grill, grates, flat-top and other station equipment, and report any maintenance issues
• Keep prep areas, equipment and utensils clean, and strictly follow sanitation, food safety and hygiene guidelines
• Strictly follow WHMIS and SDS guidelines
• Carry out tasks delegated by the Sous Chef, Chef and/or General Manager
• Other duties as assigned or required

Qualifications

• 1–2 years of cooking experience in a fast-paced restaurant, event or catering kitchen
• Grill or line experience, with confidence cooking proteins to temperature
• Culinary diploma or degree is an asset
• Solid knife skills and a good understanding of professional cooking techniques
• Food Handler Certification (or willingness to obtain it)
• Takes direction well and stays calm, focused and organized under pressure
• Strong communication skills and a team-first attitude
• Able to stand for a full shift and lift up to 50 lbs
• Available evenings, weekends and holidays as needed
• Legally eligible to work in Canada

Additional Information

This is a current vacancy

Hourly wage: 19.50$ / hour

AI Disclosure
To ensure a fair and efficient recruitment process, some aspects of candidate screening may be conducted using AI software. All assessments and outcomes are reviewed by our hiring team to provide thoughtful, personalized consideration. We are committed to transparency and respect, ensuring a welcoming experience for every candidate.

Accessibility & Accommodation
Oliver & Bonacini is committed to providing an inclusive recruitment process. If you require accommodation or support during any stage of the hiring process, please let us know. We will work with you to ensure your needs are met in a respectful and timely manner.

Equity, Diversity & Inclusion

We value and embrace diversity in all forms and encourage applicants from all backgrounds to apply. Our recruitment practices are designed to ensure fairness, equity, and opportunity for every candidate.