Overview

The ideal candidate is reliable, team-oriented, and passionate about food quality and hospitality. They enjoy working in a dynamic environment where every event presents a new opportunity to create an exceptional guest experience. We are looking for a passionate and motivated event Line Cook to join our culinary team. This is an exciting opportunity for a cook who enjoys variety, thrives in a fast-paced environment, and takes pride in preparing exceptional food for memorable events. Working alongside an experienced culinary team, you will contribute to a wide range of functions, from large-scale banquets and concerts to elegant weddings, business meetings, and formal galas. As an event Line Cook, you will play a key role in delivering high-quality food and exceptional guest experiences throughout the SOEC Complex.

This role pays an hourly rate of $19.00-$25.00 CAD 

Benefits for Part-Time roles: Pension matching.

This position will remain open until October 30, 2026.

Responsibilities

• Preparing and executing menu items for catering events, banquets, conferences, concerts, weddings, and restaurant service.
• Producing high-quality hot and cold food items according to recipes, portioning standards, and presentation guidelines.
• Assisting with buffet service, action stations, and guest-facing culinary presentations when required.
• Portioning, arranging, and garnishing dishes for service.
• Monitoring product quality and ensuring food is prepared and cooked to the highest standards.
• Working collaboratively with the Executive Chef, Sous Chef, Kitchen Supervisor, and culinary team to execute successful events.
• Assisting with menu preparation and estimating food quantities based on anticipated guest counts.
• Maintaining a clean, organized, and sanitary work environment in accordance with health and safety standards.
• Reporting equipment maintenance concerns and assisting in maintaining kitchen operations.
• Supporting both catering production and event-based restaurant operations as business needs require.
• Use standard kitchen tools such as broilers, steamers, convection ovens, mixers, meat slicers, chef knives, and others.

Qualifications

• 2+ years of cooking experience preferred in catering, banquet, restaurant, or hospitality operations.
• Experience preparing food in high-volume kitchen environments is considered an asset.
• Ability to operate commercial kitchen equipment, including:
• Broilers
• Steamers
• Convection ovens
• Mixers
• Meat slicers
• Chef knives and other standard kitchen tools
• Strong understanding of food safety, sanitation, and kitchen best practices.
• Willingness to learn, develop new skills, and contribute to a collaborative team culture.
• Availability to work flexible schedules, including mornings, evenings, weekends, and holidays based on event requirements.
• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, and pull heavy kitchen supplies and equipment.
• Comfortable working in hot kitchen environments during high-volume service periods.
• Ability to bend, reach, and perform repetitive kitchen tasks throughout shifts.