Line Cook/Prep Cook

Granite Golf Club - Stouffville, ON (30+ days ago)

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The person in this position will be able to work in a specified cooking area within the Club under supervision. Strengths must be shown in prep work, short order cooking, cold item/buffet work, and organization. This position requires a high degree of self-motivation and independence. High standards for quality control and food presentation are necessary.


  • Communicate with Chef upon arrival about daily features, events, theme nights, mise-en-place needed to be prepared.
  • Verify with Chef of any duties needed done in priority
  • Contribute to creating new dishes and new ideas
  • Set up stations with necessary mise-en-place as discussed with the Chef.
  • Ensure all specs are adhered to, presentation as per photos and ensure that all meals are prepared and served with the highest standards.
  • Responsible to inform Chef of items not available or questionable.
  • Responsible for the cleanliness of his/her station, fridges and overall cleanliness of entire kitchen.
  • Responsible to communicate with Chef any maintenance problems or equipment deficiencies.
  • Use variety of equipment including steamer, deep fryer, stove, dicing machines, barbecue, grill, mixers, food processors and dishwasher.
  • Receive orders and store in the proper fridges, freezers and storage rooms.
  • When working behind a buffet, food knowledge, ingredient knowledge and food preparation must be known.
  • Communicate with other shift members constantly to ensure items needed are prepared, good food rotation is ensured and that mise-en-place is kept to a minimum
  • Ensure all equipment is maintained in good working order, sanitized and cleaned regularly.
  • Ensure all equipment is turned off, cleaned, sanitized and locked at the end of each shift
  • Perform other functions as requested by the Chef

Job Types: Full-time, Part-time, Contract


  • Culinary: 1 year (Preferred)
  • cooking: 1 year (Preferred)

Job Duties:

  • Prepare, season and cook food as directed, meeting dietary requirements where required
  • Follow recipes and presentation specifications
  • Operate standard kitchen equipment safely and efficiently
  • Clean and maintain station in practicing good safety and sanitation
  • Oversee kitchen operations
  • Maintain inventory and record of food, supplies and equipment
  • Adhere to all sanitation and food production codes