Rural Line Cook: Flexible Shifts, Overtime & Tips

Canada Job Bank; Tatamagouche; On-site; CAD 21,000 - 25,000; Full time

Benefits offered by this job

Bonuses and gratuities

Job summary

Acadian Beverage Room Ltd in Tatamagouche, NS is hiring Line cooks for permanent, full-time positions with shifts including day, evening, weekend, and overtime. Start date is ASAP; salary ranges from $15.00 to $18.00 hourly for 35–45 hours per week.

Candidates fluent in English with a high school diploma or equivalent are encouraged to apply. Responsibilities include kitchen cleanliness, food preparation, handling allergies, staff training, inventory, menu planning, and ensuring health and

Qualifications

• Rapid, accurate food preparation and serving.
• Ability to follow standardized recipes and cost controls.
• Strong knowledge of food hygiene and safety practices.
• Excellent time management and multitasking in a fast-paced kitchen.
• Reliable, responsible, and able to work with others in a team.

Responsibilities

• Clean the kitchen and work areas.
• Prepare and cook complete meals and individual dishes.
• Prepare dishes for customers with allergies or intolerances.
• Train staff in food preparation, cooking, and handling.
• Supervise kitchen staff and assistants.
• Place orders for supplies and equipment.
• Oversee kitchen operations and inspections.
• Maintain inventory and records of food, supplies, and equipment.
• Plan menus, portion sizes, and costs; monitor supplies.

Skills

Kitchen management

Food preparation

Food safety

Team player

Time management

Education

High school diploma or equivalent

Job description

Acadian Beverage Room Ltd in Tatamagouche, NS is hiring Line cooks for permanent, full-time positions with shifts including day, evening, weekend, and overtime. Start date is ASAP; salary ranges from $15.00 to $18.00 hourly for 35–45 hours per week.

Candidates fluent in English with a high school diploma or equivalent are encouraged to apply. Responsibilities include kitchen cleanliness, food preparation, handling allergies, staff training, inventory, menu planning, and ensuring health and