Seasonal Cook - Creative Kitchen, Training & Discounts

SmartRecruiters, Inc.; Toronto; On-site; CAD 26,000 - 33,000; Part time

Benefits offered by this job

Discounted gym membership

Employee Assistance Program

50% dining discount for you and up to

Training and development opportunities

Health, dental and vision benefits

Job summary

Oliver & Bonacini in Toronto is seeking a dedicated cook for a seasonal role through the New Year. You will contribute to the kitchen, follow recipes, maintain cleanliness, and help deliver great guest dining experiences.

The role requires 1–2 years of cooking experience in a fast‑paced setting; a culinary diploma is an asset. You must be able to stand 100% of the time and work weekends, evenings and holidays.

Qualifications

• 1-2 years cooking experience in a fast-paced restaurant or event/ catering environment.
• Culinary diploma/degree is an asset.
• Basic understanding of professional cooking and knife handling skills.

Responsibilities

• Perform delegated tasks from Sous Chef, Chef and/or General Manager.
• Day to day food preparation of the restaurant according to O&B standards.
• Follow recipes, portion controls and presentation specification as set by the restaurant.
• Maintain a prep list of station duties.
• Follow the FIFO method to maximize freshness.
• Assist in food inventory and control.
• Assist in properly receiving and storing delivered items.
• Clean food prep areas, equipment, utensils and strictly adhere to sanitation, food safety, and hygiene guidelines.
• Strictly adhere to WHMIS and MSDS guidelines.
• Other duties or responsibilities as assigned or required.

Skills

1-2 years cooking experience

Ability to take direction

Stand for long periods

Education

Culinary diploma/degree

Job description

Oliver & Bonacini in Toronto is seeking a dedicated cook for a seasonal role through the New Year. You will contribute to the kitchen, follow recipes, maintain cleanliness, and help deliver great guest dining experiences.

The role requires 1–2 years of cooking experience in a fast‑paced setting; a culinary diploma is an asset. You must be able to stand 100% of the time and work weekends, evenings and holidays.