We are seeking a passionate, dedicated, and eager Commis / Cook 1 to join our award-winning kitchen brigade. In this role, you will work directly with seasonal ingredients and learn diverse culinary techniques. This is an exceptional opportunity for a career-minded cook to build their foundational skills in whole-animal utilization, farm-to-table, and wood-fire cooking under the guidance of experienced chefs.
Key Responsibilities of a Commis / Cook 1:
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Execute detailed daily prep lists, ensuring all ingredients are washed, weighed, meticulously cut, and portioned.
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Assist line cooks with station setup, fully stocking the kitchen before dinner service begins according to restaurant specifications.
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Produce foundational menu components, including basic stocks, basic emulsions, sauces, and precise garnishes under supervision.
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Support high-volume evening services by executing basic line tasks and keeping your assigned station organized, clean, and stocked.
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Label, date, and properly rotate all food storage containers in coolers to comply with local food safety regulations.
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Maintain strict standards of kitchen sanitation, immaculate workspace organization, and safe food handling practices.
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Coordinate support tasks seamlessly with other stations to ensure the kitchen line operates smoothly during service.
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Manage dedicated prep shifts, arriving early, when necessary, to execute volume prep, slow-braises, stock reductions, and high-yield vegetable processing before service starts.
Education and Experience Requirements:
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0–2 years professional kitchen experience, preferably in an upscale casual, fine dining, or high-volume setting.
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Current enrolment in or graduation from a culinary arts diploma program, or registration as an apprentice cook, is considered a strong asset.
Technical and Professional Skill Requirements:
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Ability to stay calm, organized, and focused under intense, fast-paced pressure.
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Ability to perform uniform culinary cuts (e.g., julienne, brunoise) rapidly with minimal waste.
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Strong desire to learn flavour profiles and the ability to replicate standard recipes identically every time.
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Eagerness to learn and rotate through different stations of the kitchen.
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Excellent verbal communication and active listening skills.
Physical Requirements:
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Ability to stand, walk, bend, and move constantly for shifts lasting 8 to 10 hours.
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Ability to lift and carry hot kitchen objects or raw ingredients weighing up to 50 lbs (23 kg).
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Capacity to work long hours safely in tight spaces exposed to high-heat grills and ovens.
The Right Candidate possesses the following Mindset:
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Integrity to do the job right every single time, ensuring every task—from deep cleaning to final plating—is executed correctly without cutting corners, even when unsupervised.
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Eagerness for teamwork, collaboration, and uplifting those around you.
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Enthusiasm to give, receive, and implement constructive feedback with peers and leadership.
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Passion for local Canadian food and sustainable sourcing.
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Positivity, innate optimism, and a strong problem-solving attitude.
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Commitment to lifetime learning and mastering the culinary craft.
Schedule & Availability:
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Shift Times: 4:30 PM – 9:30 PM (Weekdays) | 5:30 PM – 10:30 PM (Friday & Saturday) | 9am - 3pm (Prep)
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Work-Life Balance: 0-2 day workweek depending on business levels (8-20 hours per week).
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Availability: Willing to work evenings and weekends. We are closed Sundays!
