Line cook

L'Abattoir Restaurant; Vancouver; On-site; CAD 30,000 - 40,000; Full time

Job summary

L'Abattoir Restaurant, a Michelin-recommended establishment in Vancouver's Gastown, seeks a Commis Chef. This role involves supporting the kitchen management team and ensuring efficient production of high-quality dishes. Candidates should embrace team values, maintain professional conduct, and possess strong communication skills.

Qualifications

• Knowledge of Vancouver health regulations and kitchen standards.
• Ability to communicate professionally in English.
• Experience in a culinary environment beneficial.

Responsibilities

• Assist with the productive operation of the culinary department.
• Ensure efficient production of items to standard during meal periods.
• Maintain working knowledge of station and contribute to team efforts.

Skills

Communication

Teamwork

Professionalism

Job description

Responsible to Chef de Partie, Sous Chef(s), Chef de Cuisine, and Executive Chef.

A Commis Chef at L’Abattoir Restaurant is a front-line culinary team member responsible for assisting with the productive operation of their culinary department. They work with the kitchen management team and co-workers to ensure the creation of the best possible overall product at all times.

Responsibilities:

• Embrace and promote all L’Abattoir cultural and behavioural values.
• Ensure the efficient production of all items (to standard) required to run their station each day and night.
• Execute their station successfully during meal periods, with the assistance of their manager(s).
• Maintain full working knowledge of their station, its contents (mise en place), and items required for a successful service at all times.
• Ensure mise en place is properly rotated and produced in acceptable quantities as deemed by the Sous Chef(s).
• Work in compliance with Vancouver Health Authority, WorkSafeBC, and WHMIS regulations.
• Ensure all ingredients and supplies required for the menu are available by communicating in a timely manner with the Sous Chef(s).
• Communicate professionally in verbal and written English at all times.
• Show respect to co-workers, supervisors, and themselves by behaving professionally.
• Bring challenges and conflicts to supervisors' attention for solutions.
• Accept constructive criticism and act on areas of improvement identified by supervisors.
• Maintain personal and uniform presentation at all times.
• Work in compliance with the company's bullying and harassment policy.

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Offering a truly unforgettable dining experience, L’Abattoir Restaurant is located in Vancouver's historic Gastown neighborhood. Chef and Owner Lee Cooper and his team are dedicated to showcasing elevated French-influenced West Coast cuisine, complemented by an award-winning wine program and inspired cocktail list.

Established in 2010, the Michelin-recommended restaurant is recognized as one of Canada’s leading culinary destinations.