Cook

Traction•Toronto, ON

39d•$28 - $30

About The Position

We are seeking a talented and disciplined Cook to join our culinary team. This position is specifically designed for a professional who holds or is looking to finish their requirements to achieve their Red Seal Endorsement (RSE). In our kitchen, the Red Seal represents more than just a certificate; it signifies a mastery of culinary science, safety, and standardized excellence. Whether you are a certified Journeyperson or a senior apprentice in the final stages of your training, you will be expected to uphold the Red Seal Occupational Standard (RSOS), contributing to a high-performance environment where consistency and technical skill are paramount. The Cook Red Seal is your passport to the finest kitchens across Canada. We support your professional journey by providing: The Path to Completion: For those finishing their RSE, we offer exposure to the full scope of the trade—from volume production to fine dining techniques—ensuring you are prepared for the Interprovincial Exam. Competitive Wages: Compensation that reflects your technical skill and your commitment to national certification. Career Mobility: Achievement of a credential that is recognized in every province and territory, allowing you to build a career in hotels, resorts, or top-tier restaurants nationwide.

Requirements

Must be a Journeyperson or a Senior Apprentice currently looking to finish their requirements to achieve their Red Seal Endorsement (RSE).
Strong understanding of the chemical properties of ingredients and the "Mother Sauces."
Ability to stand for long shifts in a high-heat environment and lift heavy stocks or ingredients (up to 25kg).
Exceptional reliability and the ability to maintain composure during high-pressure service periods.
A commitment to the "Brigade de Cuisine" system and a desire to represent the Canadian culinary trade at a national standard.

Responsibilities

Prepare and cook full meals or individual dishes and foods.
Execute advanced techniques in butchery, saucier work, and cold station (garde manger) preparation.
Interpret and scale recipes accurately.
Assist in the development of daily specials while ensuring that all plates meet the established flavor profiles and presentation standards.
Maintain a clinical level of cleanliness.
Adhere to HACCP principles and provincial food safety regulations.
Manage correct storage temperatures and labeling to prevent cross-contamination.
Demonstrate mastery over various cooking methods including sautéing, roasting, braising, poaching, and sous-vide.
Perform "Trade Math" for yield testing, portion control, and food costing.
Assist in managing inventory and minimizing waste through efficient prep and storage.
Lead a station during high-volume service, coordinating timing with other departments to ensure seamless ticket flow.
If certified, provide technical instruction and guidance to junior apprentices.
If finishing requirements, ensure all Major Work Activities (MWAs)—such as specialized proteins and pastry basics—are documented and signed off in your Apprentice Logbook.