# Senior Line Cook

**Company:** [EPIK COLLECTION](null/companies/1X4NTYMbeFw8gDYGTPzpsN.md)
**Location:** Montreal, Canada
**Workplace:** on site
**Employment type:** Full-time
**Department:** Restaurants

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## Description

Execute refined, seasonal dishes with precision, consistency, and a deep respect for product, and technique, while always keeping the guest in mind.

The Senior Line Cook is also a station leader and mentor who helps maintain kitchen standards, supports less experienced cooks, and contributes to the development of kitchen systems and procedures. The senior cook reports to the Sous-Chef and the Chef.

### Duties and Responsabilities

**Mise en place (MEP):**

-   Arrive early enough before the start of your shift so that you are changed and ready to work at the scheduled time, as it appears on your schedule.
-   Before commencing mise en place, review mise en place sheets and memos.
-   Manage mise en place with foresight and attention to par levels.
-   Execute mise en place and prep lists accurately and efficiently.
-   Oversee commis prep lists when assigned and organize dish-related tasks during slower periods.
-   Maintain high standards of food safety, sanitation, labelling, temperature control, and FIFO practices (first in, first out).
-   Maintain a clean, organized, and efficient station throughout mise en place.
-   Clean your station, the walls, and the floors throughout mise en place time.
-   Manage tasks in a timely and mindful manner, ensuring readiness for service.

**During Service:**

-   Execute dishes to exacting standards, maintaining consistency in flavour, texture, and presentation.
-   As required, be capable of running different kitchen stations during service while maintaining consistency, speed, and plating standards.
-   Communicate clearly during service, including calling orders, communicating times.
-   Remain composed and efficient under pressure during peak service periods.
-   Maintain clean plating with no drips, smudges, or deviations from standard presentation unless directed.
-   Wipe down the station between each pickup and avoid clutter or buildup of food waste.
-   Replenish mise en place as needed, in coordination with prep support or during service lulls.
-   Maintain a clean, organized, and efficient station throughout service.
-   Work closely with the Sous Chef to refine technique and meet service demands.

**Breakdown & Closing:**

-   Begin breakdown of non-essential mise en place during final tickets.
-   Fully clean and sanitize your station post-service: cutting boards, containers, counters, tools, and equipment.
-   Wrap and label all remaining mise en place and notify the Sous Chef of any low items before leaving.
-   Participate in nightly kitchen clean-up duties as assigned (floors, fridges, dish station, walls, inside ovens, drawers, walk-in, vents, shelves, equipment, garbage, recycling, etc.).
-   Support opening and closing checklists, inventory counts, and waste/scrap logging as assigned.
-   Review the next day’s mise en place sheet with the Sous Chef before clocking out.

**Leadership, Mentorship & Training**

-   Act as a positive example and a go-to resource for less experienced cooks.
-   Work directly alongside newer team members to reinforce knife skills, station setup, timing, prep organization, and plating consistency.
-   Model correct techniques in real time during prep and service — demonstrate rather than simply explain.
-   Help onboard new kitchen staff as needed by explaining how the kitchen operates and the standards expected.
-   Provide guidance and direction to commis cooks during slower periods and help organize their assigned tasks.
-   Identify skill gaps or recurring mistakes and communicate them to the Sous Chef so training and follow-up can be adjusted.
-   Help enforce kitchen standards, organization, cleanliness, and consistency across stations.
-   Contribute to recipe testing and plating concepts when requested.

## Requirements

### Skills & Qualifications

-   3+ years of line cook experience in a fast-paced, quality-driven kitchen; fine dining or upscale casual experience preferred.
-   Strong knife skills and a solid understanding of classical cooking techniques and culinary fundamentals.
-   Experience training, mentoring, or informally coaching other cooks is an asset.
-   Food safety certification, or willingness to obtain it.
-   Knowledge and application of health and safety, hygiene, sanitation, and food safety principles.
-   Good physical condition (able to lift 40+ lbs boxes and bins).
-   French and English language skills are an asset.
-   Eligible to work in Canada.
-   Available to work evenings, weekends, and holidays.

### Working Experience

Three or more years of experience as a line cook in a similar establishment are required. Experience in mentoring, training, or supporting the development of less experienced cooks is considered an asset.