Senior Line Cook

EPIK COLLECTION; Montreal (administrative region); On-site; CAD 42,000 - 62,000; Full time

Job summary

EPIK COLLECTION in Montreal, QC is seeking a Senior Line Cook to lead mise en place, execute high-standard dishes, and mentor junior cooks. You will run stations during service, uphold food safety, and help develop kitchen systems and procedures under the Sous Chef.

The role requires 3+ years as a line cook in a fast-paced setting, strong knife skills, and availability for evenings, weekends, and holidays. Bilingual English/French is a plus and eligibility to work in Canada is required.

Qualifications

• 3+ years of line cook experience in a fast-paced, quality-driven kitchen.
• Strong knife skills and a solid understanding of classical cooking techniques.
• Experience mentoring or coaching other cooks is an asset.
• Food safety certification, or willingness to obtain it.
• Knowledge and application of health and safety, hygiene, sanitation, and food safety principles.
• Good physical condition (able to lift 40+ lbs boxes and bins).
• French and English language skills are an asset.
• Eligible to work in Canada.
• Available to work evenings, weekends, and holidays.

Responsibilities

• Mise en place (MEP): prepare and manage mise en place with accuracy and efficiency, maintaining par levels.
• During Service: execute dishes to exacting standards and adjust stations as needed.
• Breakdown & Closing: clean and sanitize station and assist with end-of-shift tasks.
• Lead by example, mentor newer team members, and reinforce knife skills and plating standards.
• Collaborate with Sous Chef to refine techniques and contribute to kitchen systems.

Skills

Line cook experience

Knife skills

Mentoring

Food safety

Physical stamina

Bi-lingual EN/FR

Job description

Execute refined, seasonal dishes with precision, consistency, and a deep respect for product, and technique, while always keeping the guest in mind.

The Senior Line Cook is also a station leader and mentor who helps maintain kitchen standards, supports less experienced cooks, and contributes to the development of kitchen systems and procedures. The senior cook reports to the Sous-Chef and the Chef.

Duties and Responsabilities

• Mise en place (MEP): Arrive early enough before the start of your shift so that you are changed and ready to work at the scheduled time, as it appears on your schedule. Before commencing mise en place, review mise en place sheets and memos. Manage mise en place with foresight and attention to par levels. Execute mise en place and prep lists accurately and efficiently. Oversee commis prep lists when assigned and organize dish-related tasks during slower periods. Maintain high standards of food safety, sanitation, labelling, temperature control, and FIFO practices (first in, first out). Maintain a clean, organized, and efficient station throughout mise en place. Clean your station, the walls, and the floors throughout mise en place time. Manage tasks in a timely and mindful manner, ensuring readiness for service.
• During Service: Execute dishes to exacting standards, maintaining consistency in flavour, texture, and presentation. As required, be capable of running different kitchen stations during service while maintaining consistency, speed, and plating standards. Communicate clearly during service, including calling orders, communicating times. Remain composed and efficient under pressure during peak service periods. Maintain clean plating with no drips, smudges, or deviations from standard presentation unless directed. Wipe down the station between each pickup and avoid clutter or buildup of food waste. Replenish mise en place as needed, in coordination with prep support or during service lulls. Maintain a clean, organized, and efficient station throughout service. Work closely with the Sous Chef to refine technique and meet service demands.
• Breakdown & Closing: Begin breakdown of non-essential mise en place during final tickets. Fully clean and sanitize your station post-service: cutting boards, containers, counters, tools, and equipment. Wrap and label all remaining mise en place and notify the Sous Chef of any low items before leaving. Participate in nightly kitchen clean-up duties as assigned (floors, fridges, dish station, walls, inside ovens, drawers, walk-in, vents, shelves, equipment, garbage, recycling, etc.). Support opening and closing checklists, inventory counts, and waste/scrap logging as assigned. Review the next day's mise en place sheet with the Sous Chef before clocking out.

Leadership, Mentorship & Training

• Act as a positive example and a go-to resource for less experienced cooks.
• Work directly alongside newer team members to reinforce knife skills, station setup, timing, prep organization, and plating consistency.
• Model correct techniques in real time during prep and service - demonstrate rather than simply explain.
• Help onboard new kitchen staff as needed by explaining how the kitchen operates and the standards expected.
• Provide guidance and direction to commis cooks during slower periods and help organize their assigned tasks.
• Identify skill gaps or recurring mistakes and communicate them to the Sous Chef so training and follow-up can be adjusted.
• Help enforce kitchen standards, organization, cleanliness, and consistency across stations.
• Contribute to recipe testing and plating concepts when requested.

Skills & Qualifications

• 3+ years of line cook experience in a fast-paced, quality-driven kitchen; fine dining or upscale casual experience preferred.
• Strong knife skills and a solid understanding of classical cooking techniques and culinary fundamentals.
• Experience training, mentoring, or informally coaching other cooks is an asset.
• Food safety certification, or willingness to obtain it.
• Knowledge and application of health and safety, hygiene, sanitation, and food safety principles.
• Good physical condition (able to lift 40+ lbs boxes and bins).
• French and English language skills are an asset.
• Eligible to work in Canada.
• Available to work evenings, weekends, and holidays.
• Working Experience: Three or more years of experience as a line cook in a similar establishment are required. Experience in mentoring, training, or supporting the development of less experienced cooks is considered an asset.