Line cook

Under the supervision of the Head Cook, the Line Cook assumes the following responsibilities:

• Ensure proper handling and storage of ingredients for assigned stations.
• Monitor stock levels for station-specific items and report shortages to the Head Cook.
• Respect portion control and minimize waste during preparation.

• Follow instructions and guidelines provided by the Head Cook.
• Maintain clear communication with other kitchen staff to ensure smooth service.
• Contribute to a positive and respectful work environment.

• Prepare and cook assigned dishes according to the daily menu and quality standards.
• Ensure consistency in taste, presentation, and portion sizes.
• Adapt dishes for special dietary needs when required.
• Keep workstations clean, organized, and compliant with hygiene and safety standards.

• Assist with other kitchen tasks as needed and as requested by the Head Cook or General Management.

• Experience in a kitchen setting is an asset.
• Demonstrate autonomy, initiative, punctuality, and enthusiasm.
• Adopt safe behaviors and actively contribute to incident prevention.
• Respect the camp’s code of ethics and community guidelines at all times.