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Senior Line Cook - Sous Chef

Aux Crochets
Grand Bend, ON

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Détails du poste

Temps partiel | Temps plein
De 20 $ à 30 $ de l’heure
Il y a 14 jours

Profil recherché

Expérience en restauration gastronomique
Formation et mentorat du personnel de la restauration
Assainissement
Dressage des assiettes
Contrôle de la qualité
Mentorat
Découpe de viande
Nettoyage
Préparation des aliments
Sécurité alimentaire
Expérience en cuisine professionnelle

Description complète du poste

Aux Crochets Now Hiring Senior Line Cooks - Sous Chef

(Full-Time 30+ hours/week or Part-Time ≤29 hours/week)

Location: Grand Bend, Ontario

Reports to: Sous Chef, Executive Chef

Compensation: Market-based, negotiable

About Aux Crochets

Aux Crochets is a French-inspired fine dining restaurant opening in Grand Bend. We're building a kitchen culture rooted in precision, teamwork, and a commitment to excellence. Our menu celebrates classic French technique with seasonal, local ingredients. We're looking for line cooks who thrive in a fast-paced, collaborative environment and take pride in every plate that leaves the kitchen.

The Role

As a Senior Line Cook, you'll execute the daily service under the direction of the Executive Chef. You'll be responsible for:

- Station Management: Own your station(s) during service—prep, cook, plate, and execute dishes to specification

- Mise en Place: Prepare your station before service; maintain organization, cleanliness, and efficiency throughout

- Quality Control: Ensure every plate meets our standards for temperature, plating, seasoning, and presentation

- Communication: Call out orders, confirm timing, and communicate clearly with the kitchen team during service

- Prep & Mise: Participate in prep work, butchering, sauce-making, and stock preparation as assigned

- Inventory & Ordering: Track par levels at your station and alert the Sous Chef to shortages

- Cleaning & Sanitation: Maintain your station and shared kitchen areas to health code standards; deep clean as assigned

- Training & Mentoring: Support dishwashers and newer team members; model best practices

- Flexibility: Adapt to menu changes, cover stations as needed, and support the team during high-volume service

- Documentation: Track covers, timing, and any issues during service for team debrief

What We're Looking For -

Required Experience:

- Minimum 2 years of kitchen experience (fine dining preferred, but strong fundamentals required)

- Proficiency with knife skills and classical French techniques

- Experience working in a brigade system under a head chef or sous chef

Essential Qualities:

- Reliability: You show up on time, every time. Consistency is non-negotiable.

- Teamwork: You communicate clearly, support your teammates, and prioritize the collective success of service

- Attitude: You take pride in your work, stay calm under pressure, and approach feedback as an opportunity to improve

- Precision: You care about the details—temperature, plating, timing, taste

- Stamina: You can handle the physical and mental demands of a busy service

Nice-to-Have:

- Experience with French cuisine or classical technique

- Knowledge of wine pairings or food cost management

- Willingness to mentor newer team members

Schedule

- Year-round position (full-time or part-time)

- Service-based schedule: typically 4–5 shifts per week, including evenings and weekends

- Flexibility for seasonal adjustments and special events

What We Offer

- Competitive hourly wage (market-based, negotiable based on experience)

- Meals during shifts

- Opportunity to work in a newly built, state-of-the-art kitchen

- Mentorship from an experienced culinary leadership team

- A collaborative culture that values precision, growth, and mutual respect

- Year-round work with integrated short-term rental and lounge operations

www.auxcrochets.ca
www.shorelinehospitality.ca

Pay: $20.00-$30.00 per hour

Application question(s):

Do you live in Canada?

Work Location: In person

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Senior Line Cook - Sous Chef

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