FirstService Residential
Line Cook – FirstService Residential
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Line Cook
role at
FirstService Residential .
Job Overview As a Line Cook, you will assist the Executive Chef and Sous Chef with the overall dining program and execution of all aspects of the culinary experience for the property, from daily operation of the restaurant, catering and special events. The Cook will be responsible for maintaining a clean and organized kitchen, as well as training co‑workers on an as‑needed basis.
Responsibilities
Work with the Executive Chef and Sous Chef to deliver vibrant menus.
Ensure all safety procedures are followed and the kitchen meets all federal, state, and local health, safety, and sanitation standards.
Apply basic cooking techniques: braising, sautéing, roasting, grilling, recipe ratios, portion controls, and other techniques as determined by the Chef.
Use knives correctly and demonstrate proper knife handling skills.
Participate in catering (food and beverage) for functions.
Actively participate in prep and daily kitchen set‑up.
Maintain high energy and passion throughout service hours.
Utilize inventory and production skills efficiently and timely.
Understand inventory and product controls within culinary guidelines.
Work in all service types (a la carte, buffet, etc.).
Keep the kitchen spotless at all times; maintain proper hygiene, clean uniforms, personal grooming, and food handling.
Skills & Qualifications
Critical thinking, problem‑solving, judgement, and decision‑making abilities.
Maintain positivity and diplomacy in a fast‑paced environment.
Possess strong interpersonal skills and ability to interact and communicate successfully with residents and team members.
Be hands‑on and work in any kitchen position.
Physical Requirements
Lift up to 50 lbs following appropriate safety procedures.
Work in various positions: stooping, standing, bending, sitting, kneeling, squatting for extended periods; climb stairs; navigate the property/building quickly as needed.
Work extended, flexible hours and weekends as required.
Repeat various motions with wrists, hands, and fingers.
Schedule Tuesday – Saturday, 12:00 pm – 8:00 pm
Benefits As a full‑time non‑exempt associate, you will be eligible for comprehensive benefits, including multiple medical plans, dental, vision, paid time off, holidays, and a 401(k) with company match. Occasional travel may be required for training and other company functions.
Compensation $18.00–$19.50 per hour
Disclaimer Statement The above information on this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job. This is not an all‑inclusive job description; therefore, management has the right to assign or reassign schedules, duties and responsibilities to this job at any time.
Seniority Level Entry level
Employment Type Full‑time
Job Function Management and Manufacturing
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Line Cook
role at
FirstService Residential .
Job Overview As a Line Cook, you will assist the Executive Chef and Sous Chef with the overall dining program and execution of all aspects of the culinary experience for the property, from daily operation of the restaurant, catering and special events. The Cook will be responsible for maintaining a clean and organized kitchen, as well as training co‑workers on an as‑needed basis.
Responsibilities
Work with the Executive Chef and Sous Chef to deliver vibrant menus.
Ensure all safety procedures are followed and the kitchen meets all federal, state, and local health, safety, and sanitation standards.
Apply basic cooking techniques: braising, sautéing, roasting, grilling, recipe ratios, portion controls, and other techniques as determined by the Chef.
Use knives correctly and demonstrate proper knife handling skills.
Participate in catering (food and beverage) for functions.
Actively participate in prep and daily kitchen set‑up.
Maintain high energy and passion throughout service hours.
Utilize inventory and production skills efficiently and timely.
Understand inventory and product controls within culinary guidelines.
Work in all service types (a la carte, buffet, etc.).
Keep the kitchen spotless at all times; maintain proper hygiene, clean uniforms, personal grooming, and food handling.
Skills & Qualifications
Critical thinking, problem‑solving, judgement, and decision‑making abilities.
Maintain positivity and diplomacy in a fast‑paced environment.
Possess strong interpersonal skills and ability to interact and communicate successfully with residents and team members.
Be hands‑on and work in any kitchen position.
Physical Requirements
Lift up to 50 lbs following appropriate safety procedures.
Work in various positions: stooping, standing, bending, sitting, kneeling, squatting for extended periods; climb stairs; navigate the property/building quickly as needed.
Work extended, flexible hours and weekends as required.
Repeat various motions with wrists, hands, and fingers.
Schedule Tuesday – Saturday, 12:00 pm – 8:00 pm
Benefits As a full‑time non‑exempt associate, you will be eligible for comprehensive benefits, including multiple medical plans, dental, vision, paid time off, holidays, and a 401(k) with company match. Occasional travel may be required for training and other company functions.
Compensation $18.00–$19.50 per hour
Disclaimer Statement The above information on this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job. This is not an all‑inclusive job description; therefore, management has the right to assign or reassign schedules, duties and responsibilities to this job at any time.
Seniority Level Entry level
Employment Type Full‑time
Job Function Management and Manufacturing
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