Cook

Reporting to the Executive Sous-Chef, the cook is responsible for preparing, cooking and serving food portions, as well as ensuring the cleanliness of the premises and equipment, while respecting established standards. He/she must work closely with the service team to provide excellent service and a memorable customer experience.

Line cooks must have extensive experience in food preparation and cooking. The level of familiarity with general restaurant policies and procedures that this entails often requires at least three to five years of restaurant experience.

What you'll be doing