Line Cook

Role overview

GHRC is recruiting an experienced line cook for a client kitchen team in Haliburton. The position focuses on preparing and cooking consistent, high-quality meals while maintaining food-safety, sanitation and presentation standards in a fast-paced kitchen.

Key responsibilities

• Prepare and cook meats, seafood, poultry, vegetables and other menu items using grills, broilers, ovens, fryers and other kitchen equipment.
• Follow recipes, portion sizes, cooking methods and quality standards.
• Maintain food quality and presentation requirements.
• Prepare ingredients through portioning, seasoning, breading, battering and other prep tasks.
• Stock assigned line stations with sufficient food products.
• Follow plating, garnish and presentation standards.
• Handle, label, store and rotate food correctly.
• Keep workstations, refrigeration, grills, fryers and prep surfaces clean and sanitary.
• Assist with food preparation during slower periods.
• Complete opening and closing procedures and checklists.
• Accommodate special guest requests while maintaining food-safety standards.
• Collaborate with kitchen staff and supervisors to support efficient service.

Schedule and compensation

Schedule: Wednesday through Sunday, 12:00 p.m. to 8:00 p.m. Pay range: CA$22.00–CA$25.00 per hour.

• 1–2 years of experience in a restaurant, hotel, resort, banquet facility or high-volume commercial kitchen.
• Knowledge of food preparation and cooking techniques.
• Understanding of food safety, sanitation and food-handling practices.
• Ability to work efficiently in a fast-paced environment.
• Ability to follow recipes, instructions, portion standards and kitchen procedures.
• Strong attention to detail and food quality.
• Ability to work effectively as part of a kitchen team.
• Culinary education or certification is an asset but not required.

GHRC states that accommodations are available on request and that AI-assisted screening may be used alongside human review. GHRC Job ID: 484.