High-Volume Line Cook & Mise en Place Pro

COMPASS GROUP CANADA; Mississauga; Hybrid; CAD 34,000 - 52,000; Full time

Job summary

COMPASS GROUP CANADA in Mississauga is seeking a Cook to prepare, pre-cook and cook food in accordance with corporate standards and health guidelines. The role requires maintaining mise en place, proper labeling and timely communication with operations teams.

The ideal candidate has proven cooking experience, a valid Food Safety Certification, and the ability to work independently or in a team in a high-volume setting.

Qualifications

• Proven cooking experience, including experience as a restaurant cook or prep cook.
• Food Safety Certification required.
• Certificate from a recognized cooking school.
• Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiar with industry’s best practices.
• Able to work independently and as part of a team.
• Excellent written and verbal communication skills.
• Physical ability to carry out the duties of the position.

Responsibilities

• Prepare, pre-cook and/or cook food products as directed.
• Prepare mise en place and other products for high volume production.
• Clean kitchen equipment after use according to health and safety policies.
• Label, date, store and rotate food and beverage products in storage.
• Communicate effectively with all appropriate operational departments.
• Reports needed maintenance, faulty equipment or accidents to the supervisor immediately.
• Perform other duties as assigned or directed.

Skills

Cooking

Food safety

Communication

Teamwork

Education

Food Safety Certification

Cooking school certificate

Job description

COMPASS GROUP CANADA in Mississauga is seeking a Cook to prepare, pre-cook and cook food in accordance with corporate standards and health guidelines. The role requires maintaining mise en place, proper labeling and timely communication with operations teams.

The ideal candidate has proven cooking experience, a valid Food Safety Certification, and the ability to work independently or in a team in a high-volume setting.