Line Cook ( 2nd or 3rd Commis)

Hospitality Careers at Brookstreet Hotel – Deliver Exceptional Guest Experiences with Us Requirements Excellent communication and organizational skills, able to multitask and act under pressure Culinary and food preparation knowledge 2 years’ experience within the culinary field an asset Diploma or Degree from a recognized culinary program/post-secondary institution an asset Ability to take initiative Must be available for 3 shifts per week including weekends. Job Profile Maintaining food station within the line Manage the daily team production requirements using a ‘To Do List’ program. Support and assist in operational tasks. Develop new ideas while maintaining a common vision with the Brookstreet culinary team. Ensure a time management approach is implemented while ensuring complete tasks as assigned. Implement a multi task environment Maintain a clean and efficient environment. Inventory and product levels to be managed effectively. Manage food cost and ability to work with varying products on a daily basis Brookstreet is an equal opportunity at will employer and does not discriminate against any employee or applicant for employment because of age, race, religion, color, disability, sex, sexual orientation or national origin. Brookstreet Hotel welcomes and encourages applications from candidates with disabilities, to support the Integrated Accessibility Standards, Ontario Regulation 191/11 for the Employment Standards set forth under the Accessibility for Ontarians with Disabilities Act, 2005. Accommodations are available on request for candidates taking part in all aspects of the selection process. If you require accommodations and/or a copy of these documents in an alternate format for reasons related to a disability, please contact Human Resources at 613-271-3592. To review our AODA IASR Employment Policy please contact the Human Resources.

The Line Cook is responsible for maintaining food stations, managing daily team production, and ensuring efficient inventory and food cost control. They must support operational tasks while maintaining a clean, organized, and productive kitchen environment.

Candidates should possess culinary knowledge and strong organizational skills, with a preference for two years of experience or a relevant culinary degree. The role requires the ability to work under pressure and availability for at least three shifts per week, including weekends.

• Time managementPreferred
• Food safetyPreferred
• CommunicationPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Culinary preparation
• Food safety
• Inventory management
• Food cost control
• Time management
• Multitasking
• Communication
• Organizational skills
• Team collaboration
• Kitchen maintenance
• Organizational Skills
• Food Preparation
• Proactivity
• Time Management

• Hospitality
• Food & Beverage
• Line Cook
• Cook
• Cooks
• Cooks, Fast Food

Minimum education

Professional degree

Minimum experience

0+ years

Posting language

English

Working hours

40 hours per week