Line Cook - Waterfront Kitchen Opening Team

Pitch Management; Brechin; On-site; CAD 36,000 - 52,000; Full time

Benefits offered by this job

Flexible Scheduling

Job summary

Dockyard Grill at Grand Harbour Marina in Lagoon City, Brechin, Ontario, is hiring for Line Cook and Prep Cook positions. We offer daytime, evening and weekend shifts in a fast-paced, open kitchen, with opportunities to contribute to a fresh-inspired menu and a growing waterfront dining concept.

Join a dedicated team; previous kitchen experience is valued but training is available. Competitive seasonal compensation, flexible scheduling, and a chance to be part of a new opening.

Qualifications

• Strong working knowledge of food preparation techniques, cooking methods, kitchen equipment, and health and safety standards
• Ability to execute consistently at pace and under pressure during high-volume service without sacrificing quality
• Organized, clean, and methodical approach to station management and mise en place
• Valid Food Handler / Food Safety certification (Safe Food Handler, SafeCheck, or equivalent) — or commitment to obtain within the timeline set by management
• Flexible availability including evenings, weekends, and holidays as required by the restaurant schedule
• Reliable, punctual, and professional in both conduct and appearance

Responsibilities

• Line Production & Station Management: Execute all dishes to recipe specification, portion standard, and plating presentation on every cover — no exceptions
• Line Production & Station Management: Maintain complete readiness of your assigned station throughout service — stocked, prepped, organized, and clean
• Line Production & Station Management: Complete thorough line checks before each service to confirm all product is prepped, portioned, labelled, dated, and ready
• Line Production & Station Management: Manage ticket flow efficiently during service — working accurately and calmly under pressure in a high-volume environment
• Line Production & Station Management: Communicate clearly and professionally with the pass, expo, and front-of-house team to ensure seamless, timed service
• Line Production & Station Management: Maintain an expert working knowledge of all menu items, allergens, preparation methods, and plating standards
• Line Production & Station Management: Adapt quickly to menu changes, daily specials, and evolving preparation techniques as directed by culinary leadership
• Food Preparation & Quality: Execute all prep tasks to recipe specification including butchery, vegetable preparation, sauce production, marination, and mise en place
• Food Preparation & Quality: Maintain the highest standards of food quality and consistency at every stage of preparation and production
• Food Preparation & Quality: Inspect all incoming ingredients for quality, freshness, and specification compliance — flagging any concerns immediately
• Food Preparation & Quality: Apply precise knife skills, cooking techniques, and culinary methods appropriate to an upscale, fresh-focused menu
• Food Preparation & Quality: Manage portion control accurately to support food cost targets and minimize waste throughout all preparation processes
• Food Preparation & Quality: Assist with the development and testing of new menu items and seasonal specials as directed by the Head Chef
• Food Safety & Kitchen Standards: Adhere strictly to all food safety regulations, Health Unit standards, and kitchen policies at all times — no exceptions
• Food Safety & Kitchen Standards: Maintain HACCP and food safety logs accurately and completely during every shift
• Food Safety & Kitchen Standards: Monitor and record all refrigeration temperatures, hot-holding temperatures, and storage conditions as required
• Food Safety & Kitchen Standards: Label, date, and store all food products correctly using FIFO (first in, first out) rotation at all times
• Food Safety & Kitchen Standards: Ensure all personal hygiene, uniform, and conduct standards are maintained to the level expected in a professional kitchen
• Food Safety & Kitchen Standards: Hold a valid Food Handler / Food Safety certification or commit to obtaining one within the timeline required by management
• Kitchen Cleanliness & Organization: Keep your station, equipment, and surrounding work area in a clean, sanitized, and organized state throughout every shift
• Kitchen Cleanliness & Organization: Complete all assigned opening and closing duties thoroughly, including equipment cleaning, surface sanitization, and station breakdown
• Kitchen Cleanliness & Organization: Assist with the end-of-shift deep clean of the kitchen, including equipment, floor drains, and shared surfaces
• Kitchen Cleanliness & Organization: Ensure all kitchen equipment is used safely, stored correctly, and reported to management immediately if damaged or malfunctioning
• Kitchen Cleanliness & Organization: Contribute to a kitchen environment where cleanliness and organization are maintained as non-negotiable standards
• Team & Kitchen Culture: Work collaboratively with all kitchen staff, supporting colleagues across stations during peak periods and service rushes
• Team & Kitchen Culture: Approach every shift with professionalism, focus, and a positive contribution to the energy of the kitchen team
• Team & Kitchen Culture: Respect and follow the direction of culinary leadership — while bringing initiative, ideas, and craft to your own station
• Team & Kitchen Culture: Assist with the onboarding and support of new kitchen team members as the restaurant grows
• Team & Kitchen Culture: Contribute to a kitchen culture built on mutual respect, high standards, and a shared passion for exceptional food
• What We’re Looking For: Strong working knowledge of food preparation techniques, cooking methods, kitchen equipment, and health and safety standards
• What We’re Looking For: Ability to execute consistently at pace and under pressure during high-volume service without sacrificing quality
• What We’re Looking For: Organized, clean, and methodical approach to station management and mise en place
• What We’re Looking For: Valid Food Handler / Food Safety certification — or commitment to obtain within the timeline set by management
• What We’re Looking For: Flexible availability including evenings, weekends, and holidays as required by the restaurant schedule
• What We’re Looking For: Reliable, punctual, and professional in both conduct and appearance
• Preferred (strong assets): culinary diploma, Red Seal certification, or equivalent professional culinary training

Job description

Dockyard Grill at Grand Harbour Marina in Lagoon City, Brechin, Ontario, is hiring for Line Cook and Prep Cook positions. We offer daytime, evening and weekend shifts in a fast-paced, open kitchen, with opportunities to contribute to a fresh-inspired menu and a growing waterfront dining concept.

Join a dedicated team; previous kitchen experience is valued but training is available. Competitive seasonal compensation, flexible scheduling, and a chance to be part of a new opening.