Line Cook

• Accessible Employer: Yes
• Open to International applicants with valid Canadian Work permits: Yes

The Line Cook is responsible for preparing and cooking food to the high standards set by Shearwater Resort, maintaining consistency, quality, and presentation. Working closely with the Head Chef and kitchen team, the Line Cook ensures the timely execution of dishes while maintaining a clean and organized work environment. This role is essential in contributing to an exceptional dining experience for all guests.

Responsibilities & Qualifications

Food Preparation and Cooking
• Prepare and cook menu items according to standardized recipes and presentation guidelines.
• Assist with the preparation of ingredients, including chopping, slicing, and portioning, while ensuring freshness and quality.
• Operate kitchen equipment safely and efficiently, including grills, ovens, fryers, and knives.

Station Management
• Manage assigned stations during meal service, ensuring efficiency and consistency in food preparation.
• Coordinate with other team members to ensure timely and accurate delivery of dishes.
• Maintain inventory at your station and communicate replenishment needs to the Head Chef.

Food Safety and Cleanliness
• Follow all food safety and hygiene regulations, including proper storage, handling, and preparation of ingredients.
• Maintain a clean and organized workstation, ensuring compliance with health and safety standards.
• Regularly clean kitchen equipment and utensils, reporting maintenance needs to the Head Chef.

Collaboration and Teamwork
• Work closely with the Head Chef and other kitchen staff to ensure smooth and efficient kitchen operations.
• Provide support to fellow team members during busy periods or special events.
• Participate in team meetings to discuss menu improvements and operational efficiencies.

Sustainability and Waste Management
• Support Shearwater’s sustainability initiatives by minimizing food waste and incorporating eco-friendly practices.
• Use locally sourced and seasonal ingredients whenever possible to align with the resort’s mission.

Education and Experience
• High school diploma or equivalent required; culinary training or certification is an asset.
• Minimum of 1–2 years of experience in a professional kitchen or a similar role.

Other Perks/Benefits

• Competitive hourly wage based on experience.
• Opportunities for professional growth and training.
• Staff accommodations may be available for the right candidate.
• A unique opportunity to work in a stunning natural environment while contributing to Shearwater Resort’s mission of sustainable tourism and cultural engagement.