Senior Line Cook

Epik Collection; Montreal (administrative region); On-site; CAD 52,000 - 78,000; Full time

Job summary

Epik Collection in Montreal, QC is seeking a Senior Line Cook to lead a busy station, perfect a high‑standard mise en place, and mentor junior cooks under the Sous-Chef. You will execute refined, seasonal dishes with precision, contribute to kitchen systems, and uphold safety, sanitation, and FIFO practices while maintaining a calm, efficient work environment.

Candidates should have 3+ years line cook experience, strong knife skills, and be eligible to work in Canada; bilingual skills are an

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
• 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): arrive early, review sheets, manage mise en place with par levels, maintain station cleanliness and readiness for service
• During Service: execute dishes to exacting standards, run different kitchen stations when needed, communicate clearly, stay composed under pressure
• Breakdown & Closing: fully clean and sanitize station, wrap and label mise en place, participate in nightly kitchen cleanup and inventory logs
• Leadership, Mentorship & Training: mentor less experienced cooks, onboard new staff, reinforce knife skills and plating consistency
• Review next day's mise en place with Sous Chef before clocking out

Skills

Line cook experience

Knife skills

Mentoring

Food safety cert

Hygiene & safety

Physical strength

French & English

Work authorization Canada

Evenings/weekends

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

Requirements

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.