TH Chamber Job Board Sponsor - Brampton Brick

Line Cooks - Part Time

Posted: 07/27/2022


The Kitchen Prep Cook is responsible for preparing foods to be served to guests throughout the venue, often taking on the responsibility for setup, sanitation, cleaning and closing of workstation and dish areas. Employees will work in an ever changing fast-paced environment.  These cooks must also maintain excellent attendance and be available to work events as scheduled per business need.


  • Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
  • Prepares hot and cold foods following company recipes and portioning requirements.
  • Participates as a team player with specific responsibilities as related to preparation, excellent service, and delivery of product.
  • Responsible for reporting any maintenance required for kitchen equipment.
  • Maintains sanitation, health, and safety standards in work areas.
  • Responsible for observing and testing foods to ensure proper cooking.
  • Responsible for portioning, arranging and garnishing food plates for delivery to guests.
  • Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption.
  • Must show demonstrated ability to meet the company standard for excellent attendance.


Knowledge, Skills and Abilities:

  • Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
  • Present with a professional appearance and demeanor. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like, and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
  • Ability to work on your feet for long periods of time and be able to lift, pull or push up to 50 lbs
  • Ability to work well in a team-oriented, fast-paced, event-driven environment.
  • Possess valid food handling certificate if required by state and federal regulations.


Education, Qualifications and Experience:

  • Professional training through a culinary education or working in a fast-paced fine dining restaurant/catering facility preferred but not required.
  • High School diploma or equivalent